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why egg YOLKS when making banana cream pie?

HawtLeak Jun 9, 2011 02:57 PM

hi there,

while i was making a banana cream pie, i was not focused so i put whole eggs instead of jus the yolks. why only the yolks? n what would be the difference with the pie i jus baked with the whole eggs?


  1. chowser Jun 9, 2011 03:38 PM

    Was your recipe a traditional one where you made the pudding/custard first and poured it into the pie crust? It should work fine but won't be as rich.

    1. todao Jun 9, 2011 06:55 PM

      Egg yolks contain about 75 times more fat than the whites. Fat = richness. The whites contain about 25% more protein than the yolks so including the whites will toughen the finished pudding somewhat - but I doubt you'll find it objectionable.

      1. h
        HawtLeak Jun 10, 2011 06:55 PM

        yup traditional one. so in the end i put 2 whole eggs n 1 egg yolk, successfully made! my first time n it was delicious anyhow.. glad. with vanilla ice cream yummmm

        thank you guys for helping me out !

        1. Hank Hanover Jun 11, 2011 12:12 AM

          You are essentially making a custard which will work with whole egg but won't be as thick or rich.

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