This week, for your TWD enjoyment, Amy of Sing for Your Supper selected Banana Cream Pie, found on pages 342 and 343 of Dorie’s book.
I really wasn’t sure how I felt about this recipe, I very nearly decided to skip this week, but “Prince Charming” has actually requested a banana cream pie off and on for – well probably for as long as he’s known I’m pretty good at making just about anything sweet. So I took another look over the recipe and decided to give it a whirl.
Before I begin, I should probably tell you that “Prince Charming”‘s work schedule has returned to normal which means I don’t always have access to his digital camera to play with. In other words, I’m back to having pictures of only the end product. Someday I really will have my own camera…honest.
Anyway, on to my interpretation of Banana Cream Pie…
As usual, I just couldn’t leave well enough alone; I made a few changes to the recipe.
1) I really didn’t feel like dragging out my food processor and making the pie crust, even though I know it is an easy crust to make. So, I decided to use the remainder of the Coconut Butter Thins from last week to make a crumb crust.
The cookies crumbled easily and I combined them with some graham cracker crumbs, some additional coconut (I’ve always loved banana and coconut together), a little extra sugar and a bit of melted butter. I pressed the mixture into a deep dish pie plate and baked it for about 10 minutes at 375 degrees.
2) When making the cream filling I scraped a vanilla bean into the milk before bringing it to a boil and I added about 1/2 tsp of coconut extract to the mix. Like some other TWD-ers my cream filling thickened very suddenly and without ever really boiling – but it was very smooth and creamy.
I should note that since I used a deep dish pie plate I decided to make 1.25 times the recipe.
3) I made the topping according to instructions, but I decided to toast some shredded coconut and use it as a garnish on top of the finished pie.
And here we have it…rather pretty if I do say so myself, even if it is a little sloppy around the edges (being the first piece cut and all).
I finished assembling the pie rather late last night (technically speaking it was early this morning I think) and “Prince Charming” asked for a piece as soon as he saw it; which was as he was walking in the door after work. He never wants dessert at that time of night, so I’d call that a positive score on aesthetics. Judging by how quickly this piece disappeared and some decidedly contented sounds being made I think we can say it scored well on taste too!
I didn’t actually try it until tonight; but I give it high marks as well. I think the crumb crust went very well; the crunch contrasted nicely with the silky filling and the flavors were very complimentary. I like the hint of spice from the cinnamon and nutmeg – more flavors that I love with banana.
I think we can call this another TWD success story. Thank you to Amy for hosting this week (check out her site for the full recipe) and don’t forget to peruse the rest of the TWD blogroll for more Banana Cream Pie fun.