We made it to Colorado! It was so nice to know that the long drive was just one way this time. Unfortunately our stuff did not arrive as planned. The driver who was going to drive the truck out “is no longer with the company”. So now, today is the day everything should arrive. Not sure how much longer I can live without furniture, and almost no kitchen supplies.
Today I am bringing you another great blogger! Liz from That Skinny Chick Can Bake was one of the first people I met when I started blogging. She makes the most amazing desserts, but then also is an excellent cook. I have made numerous recipes of hers, and they are always delicious!
So….I give you Liz
I was delighted when Erin asked me to guest post for her this week. I met sweet Erin when she was just a fledgling blogger…but she didn’t seem like a newbie to me back then. Her talent was obvious from day one. So I wanted to make a special dessert to be featured…and one of my hubby’s favorite pies came to mind…banana cream.
I turned to a Cook’s Illustrated recipe for inspiration. That magazine rarely steers me wrong. Their vanilla custard is just incredible…in fact, I spent so much time scraping samples from the bottom of the saucepan, that I hardly wanted dinner. Sliced bananas are sandwich between two layers of the creamy custard, then the pie is topped with a cloud of sweetened whipped cream. Hubby, Bill, took one bite and declared it amazing. I think you will agree.
Erin, I hope you’re getting settled in your new home, and I know we’re all looking forward to the fabulous dishes you will be cooking up in your new kitchen.
Banana Cream Pie…adapted from The Best Recipe
1 baked and cooled pastry shell (I used Martha Stewart’s Páte Brisée)
1/2 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 egg yolks, beaten slightly
2 cups whole milk
1/2 cup cream
1/2 vanilla bean, split lengthwise
2 tablespoons butter
1 teaspoon cognac
1 teaspoon vanilla
2 bananas, peeled and sliced just before placing over filling.
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
Whisk together sugar, cornstarch and salt in a medium saucepan. Add yolks and whisk to combine. Slowly add milk and cream, whisking till combined. Add vanilla bean and cook over medium heat, whisking constantly till mixture starts to thicken and simmer. Cook for an additional minute, then remove from heat. Whisk in butter, cognac and vanilla. Remove vanilla bean.
Cover top of filling with plastic wrap and allow to cool for about 30 minutes. When cooled to warm, spread about half the filling into the pie shell. Top with sliced bananas, and spread the remaining filling over the bananas. Cover filling with plastic wrap and chill at least 3 hours.
To finish, beat cream with sugar and vanilla till soft peaks form. Beat slightly longer to almost stiff peaks. Spread over filling and garnish with banana slices before serving if desired.