baking therapy: banana cream pie

Oh pate brisee, why did you torture me so! I lovingly and carefully incorporated your flour, butter and water, painstakingly chopping the butter into tiny bits, and all you do to thank me is collapse upon yourself in the oven.

Not a terribly successful weekend for desserts. I decided to make a banana cream pie for my coworker’s birthday (she requested a banana dessert) and wanted to make the pie crust from scratch. I followed a recipe that used all butter, because crisco sort of freaks me out, but sadly, only one of the two pie crusts was even usable after baking (and the usable one was definitely ugly).

I followed a Martha Stewart recipe for the pie.

Despite the aforementioned crust issues, making the vanilla custard went smoothly. And once the pie crust was topped with sliced bananas and vanilla custard, you could hardly tell it was an once ugly. I served it with a dollop of whipped cream.

Conclusions: All of my coworkers loved it, even the ones that don’t like banana cream pie (myself included). Surprising myself, I would make it again and recommend you all to try it.


By The Answer is Always Pork

Cooking and Eating in San Francisco

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