Banana Cream Pie

Banana Cream Pie 2

My younger daughter is a super-smeller, like me.  We have a ridiculous sense of smell.  Now I am not sure I am a super-taster, but I swear she is probably the closest thing to a super-taster that I know.  This comes in handy when things spoil – particularly milk.  My older daughter is pretty good too, but not as good as her little sister.  Years ago we were visiting some friends – both of my kids love milk – but for some reason they just weren’t drinking their milk.  After the second day, I asked what was going on – and they quietly told me that the milk tasted funny.  They thought it was because we were not at home, and maybe our friends bought a different type of milk.  I tasted it – and there it was – the milk had gone sour.  Oops.

Yesterday was a nice day – it was a holiday, and I was fasting – but what do I do when I fast?  I bake.  My excuse was that we were having some friends come over for dessert after break-the-fast.  Truthfully, I have a much easier time fasting when I am in the kitchen.  Don’t ask me why – and since I do consider my kitchen to be my place of worship – I thought it was only fitting.  I had a great day reflecting, as I slowly made this Banana Cream Pie – a recipe that I found in Bon Appetit.  The only problem with baking while fasting, is I am not able to try things along the way.  At one point I asked my older daughter (who is not old enough yet to fast) to try the filling – just to make sure we were on the right track – and boy did she love it.

It was right before dinner when I decided to make the whipped cream topping for the pie.  I whipped up the cream, and spread it on the pie.  It looked amazing.  It looked so good that I decided to take pictures before the sun came down.  I got a few good shots and then stuck it back in the refrigerator to keep cool.  At this point I was knee-deep into preparing dinner, and I just left the bowl on the counter with a few streaks of whipped cream waiting for someone to take a lick.  I finished making dinner when my husband declared fasting was over. I went right over to that bowl with the whipped cream and scooped up a little of the leftover cream – wow, that was not good.  I tried it again, boy that tasted horrible – I ran over the refrigerator and grabbed the leftover cream in the carton and took a whiff…oh my goodness, the cream I had purchased that day (with an expiration date of October 20th) was completely rancid.  I couldn’t believe it.

I sat there for a second not knowing what to do.  I certainly couldn’t let this pie go to waste – but we couldn’t eat the cream either.  So, after dinner – my husband ran out to the store to get me another carton of cream (I instructed him to open it in the store to make sure it was good), and I scraped the cream off the top of the pie into the sink.  Banana Cream Pie – take 2.  Fortunately the next batch of whipped cream was delicious – and I spread it on top of the pie.  Amazingly it was all completed before our friends arrived.  The pie was delicious – particularly with that sweet cream on top.  The filling though was perfect – nice and creamy with chunks of banana.  Oh, and everyone loved the thin layer of chocolate between the crust and the filling.

There are lots of things I plan on doing differently this year, as always – but there was one thing I added later in the day.  From now on, I am always going to smell what is in that carton before doing anything more with it – whether it is fresh off the shelf or has been sitting in the refrigerator for weeks.  I definitely learned my lesson there.

Ingredients

  • 2 ounces bittersweet chocolate
  • 2 teaspoons vegetable oil
  • Prebaked 9″ pie crust
  • 3 large egg yolks
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 3 sliced bananas
  • 1 cup chilled heavy cream
  • 2 tablespoons sugar
  • 1/4 teaspoons vanilla  extract

Preparation

Melt 2 ounces bittersweet  chocolate with 2 teaspoons vegetable oil and brush over a prebaked 9″ pie crust;  chill until set. Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3  tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat,  until smooth. Gradually whisk in 2 cups whole milk. Whisking constantly, bring  to a full boil over medium heat and boil until thickened, about 1 minute. Remove  from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla  extract. Fold in 3 sliced bananas and let cool slightly. Pour filling into  prepared pie crust, cover with plastic wrap, and chill until firm, at least 3  hours and up to 1 day. Beat 1 cup chilled heavy cream with 2 tablespoons sugar  and 1/4 teaspoons vanilla extract until firm peaks form; spoon over pie and  swirl decoratively.

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