Wednesday, April 08, 2009
twd: banana cream pie
Eating the last piece of pie on Sunday afternoon whilst writing my conference paper. My TWD blog is late because yesterday I traveled to New Orleans to present said paper and couldn't access the internet:(
"That was some love cream pie."
"It was awesome."
"What are those spices?"
"That crust looks amazing!"
So cooed and cajoled the wine club, as I debuted Dorie's banana cream pie last Saturday night. My friend B's husband S explained the mystique of Dorie's recipes, hyping the pie to the pinot grigio soaked crowd.
In short, the pie was a hit.
And this was despite a lumpy, sticky, thick custard. While I can toss together a pie crust in five minutes, ribbon butter and sugar without alarm, and whip egg whites to towering heights, custard remains my bete noir, that little devil that inspires fear and loathing.
It started so well--the smooth yolks and sugar tempered ever so carefully with hot milk. And then, half a minute into the cooking, the custard instantly hardened. I stirred and whisked frantically, to little avail. I moved the pan off the heat. I worried that the eggs weren't fully cooked and moved it back on the heat. I tasted the lumps, which were luckily not scrambled eggy bits, but just globs of goo.
After a nice rest in the refrigerator I stirred once again, as Dorie suggests. Now it was even lumpier. I splashed in milk. The custard appeared like pebbled concrete.
I sliced the bananas, splashed them with bourbon and layered the custard and fruit in the slightly shrunken but crispy crust. I swirled on the topping, a delicious whipped cream concoction I altered with florida's natural raw sgar and greek yogurt. It beautifully covered the lumps, and no one was any the wiser.
Thanks to Amy of Sing for Your Supper for choosing this recipe. And thanks to my friends for enjoying the pie.