First of all, pardon the CRAPPY pictures. I made this pie back in December for a friend's birthday... and I just felt weird about whipping my camera out and telling his parents... "hold that fork! I gotta get a pic first." Or asking the birthday boy, "umm... is it possible to have this for breakfast instead of after dinner dessert, cause yeah, the morning light is sooo much better than the artificial light in your place?" Yeah, so these pics were taken at night, in my kitchen and I didn't get any pics of the cut into pie. Que sera, sera or whatev.When my friend told me he wanted a banana cream pie for his birthday dessert, I was kinda less than thrilled. Actually, I was bummed. I'd never had a banana cream pie before and the whole idea of it just didn't thrill me. I'm not a pudding girl and meringue makes me want to barf. There, I've said it.
So, I started going through recipes and decided to use Dorie's because I figured... hey, I'm not going to like this, so I might as well make it for the group and be able to hand it off to another person all at once.
I whipped up the pastry cream (the filling) for the pudding and it got so thick and gloopy I knew I must have done something wrong, so I threw it out. Round two of the pastry cream... turned out still pretty gloopy, but a little better. I soldiered on.
I made this with a graham cracker crust and was excited when I saw that Dorie calls for a whipped cream topping instead of a meringue. Thatta girl, Dorie. *fist bump.*
Surprisingly, I liked this! And while I don't think it was my friends all time favorite banana cream experience, it was good enough. And I REALLY wanted to make a mini-version this weekend/week to have better pics for this post, but I'm swamped. Tax season+marathon training= busy, tired Amy.
Check out Amy's blog Sing for your Supper for the recipe and all the other bakers at
Tuesdays with Dorie.
