Tuesday, April 7, 2009
TWD - Banana Cream Pie
Ok, this is another bad photo of a really yummy dessert. This week’s TWD recipe was chosen by Amy of Sing for your Supper and is Banana Cream Pie. This was delicious and definitely a dessert I would make again. It was a little bit like banoffee pie but with a spiced, caramel custard instead of the caramel filling. I do prefer banoffee pie as caramel is one of those things I just cant resist, but this pie was a pretty good second choice.
The pie uses Dorie’s good for everything pie crust. I think if I was making it again I would use Dorie’s go to tart crust recipe – I prefer my sweet crusts to have an egg yolk in them as I think it gives a lighter and crisper effect. The custard was made in the usual way with milk (I used calci trim which is a low fat, high calcium variety and it worked fine) and egg yolks, but uses brown sugar and a hint of cinnamon and nutmeg. I actually left the nutmeg out – only because I was too lazy to grate it! The custard was lovely and caramelly due to the brown sugar instead of white and I think cinnamon is a great spice to use with bananas. You spread half the custard onto the cooked pie crust, then sliced bananas over top, smoothed over the rest of the custard and finally topped the lot with some whipped cream combined with a little natural yoghurt (it was meant to be sour cream, but I hardly ever buy sour cream as the consistency of Cyclops natural yoghurt is similar and it is a lot better for you).
Caramel custard and cream, what could be better! I actually made this pie in a long tart tin and just made 2/3 of the custard. I did use the whole amount of the cream topping though as I wanted to make sure I had enough – I think I could have gotten away with using less cream, because while it was delicious it did take over a little. I will make this pie again though.
Check out what the other TWDers thought here.