Banana Cream Pie
I love pie, but I do not love making pastry. Something about having to roll out the dough gives me the willies. I picture have the pastry sticking to my rolling pin, while the other half sticks to my...
I love pie, but I do not love making pastry. Something about having to roll out the dough gives me the willies. I picture have the pastry sticking to my rolling pin, while the other half sticks to my counter top. I always end up adding too much flour (to avoid the aforementioned sticking) and I end up with tough crust and no one likes a tough crust. For a long time this stopped me from baking one of my favourite desserts.
Imagine my delight then when I came across a recipe for banana cream pie that used an Oreo crumble crust. First of all, banana and chocolate go together so well: creamy plus creamy equals amazing! What a decadent combination. Secondly, I could use my beautiful Emile Henry pie plate without having to make pastry. Perfect.
Banana cream pie is simple to make, just make your favourite vanilla custard, top it with some ripe sliced bananas and pile on the whipped cream. I shaved a little dark chocolate on the top of the top for good measure. Not only did this add flavor, it also looked so much better than plain old whipped cream.
One word of caution, make sure you use a candy thermometer to measure the temperature of the custard. Emboldened by past success with creamy desserts I skipped this step and my custard didn’t set properly. Messy pie is still delicious pie, but I was a tiny bit embarrassed serving it with a spoon!
I love the way my Emile Henry pie plate can go from my stove (just the crust this time), to my fridge and then to our table. We served this pie after a meal with family and I brought the pie plate right to the table. It is way too pretty to hide in the kitchen.
Banana cream pie is a nice way to tie yourself over before fresh fruit pie season on the East Coast. We are having a cold, damp spring (it snowed last weekend). Needless to say nothing will be coming out of the ground for a few more months!
So until strawberry-rhubarb season I am spared making pastry. Come June I really will have to face my fears. Thankfully I’ll have my trusty Emile Henry pie plate with me the whole time. That has to make it better!
Emily lives in Halifax with her husband and their daughter. She loves eating pie almost enough to learn how to make pastry...almost. You can follow her on her blog Lovely Infelicity.