I promised Christopher a pie, but the man is picky. No apple, he said. Pumpkin is not readily available here in the Old World, and I won’t make pecan because it requires too much corn syrup (something else I haven’t seen over here). Berries, cherries, and rhubarb are so out of season it isn’t even funny. And we don’t have a food processor, so I thought that lemon pie was out of the question, too. Turns out I was wrong, but that’ll have to be a pie for another day, folks.
So! Banana cream pie it was. And it was good, though not as good as the one from Marble Falls, TX.
after a brief aufenthalt on the patio for chilling
Man, I swear that the lighting in this apartment is the worst!
Anyway here is the recipe I used, from Recipezaar.
- 3 cups whole milk
- 3/4 c. sugar (I thought it was a little too sweet, so maybe cut this by 1/4 c.)
- 1/3 c. flour
- 1/4 tsp. salt
- 3 egg yolks, slightly beaten
- 2 tbsp butter
- 1 tsp vanilla (we don’t have this, so I used vanillazucker–FAKE)
- 3 bananas
Bring your milk almost to a boil. In a heatproof bowl, mix the dry ingredients. Pour your hot milk in gradually, mixing together, then put back in your pot and stir constantly over medium-high heat until thickened. The directions say to cover and cook for two more minutes–I didn’t think this made any difference whatsoever. Pour a little bit of the hot mixture in with the eggs to temper them (don’t let them scramble! ew!) and then pour the egg mixture in with the pudding mixture and stir constantly for a minute or two. Then let cool to warmish/room temperature. Slice your bananas into a parbaked pie shell (I used Alice Water’s pate brisee recipe, via Smitten, baked at 400ºF for 15 minutes lined with foil and pie weights, then 5 more minutes without foil to brown.) and top with the pudding mixture. Chill and serve with whipped cream.
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