Go Bananas! B-A-N-A-N-A-S! I love bananas, so I don’t know why I’ve never had banana cream pie. I’ve never had banana pudding either (which I’ve heard is really tasty with Nilla Wafers). Ooh…I think a Nilla wafer crust would have been delicious with this pie–but I’m jumping ahead.
I eat bananas all the time: on-the-go, in my cereal, chopped up in fruit salad, with peanut butter, with almond butter, in a sandwich, on ice cream etc etc. I bake with bananas all the time time too: banana bread, banana espresso chocolate chip muffins (the best ever from Baked), vegan banana scones, roasted banana ice cream, banana pancakes, etc, etc.
Because of my banana love, I looked forward to making this week’s Tuesdays with Dorie recipe: Banana Cream Pie. And, oh boy, it did not disappoint. Well, the only disappointment was that I only made a 1/2 recipe and it quickly disappeared.
Other than making a 1/2 recipe, the only change I made was to make pie-ettes instead of one giant pie. I used the same technique I used for making Twofer pie-ettes back in November (except back then I used my regular muffin tin and this time I used my mini-muffin tin, so technically they are mini pie-ettes, but that sounds a bit repetitive). I made the double crust recipe for the Good For Almost Everything Pie Dough and used only a 1/4 of it for the banana cream pie-ettes. The rest is in my freezer waiting to come out and play.
I was able to make 10 little pie-ettes which I was planning on bringing to a BBQ party, but they never made it. By the time we had to leave for the party, there were only 4 left. It would have been odd showing up with only 4 pie-ettes. I brought chocolate chip cookies instead.
Thank you to Amy of Sing for Your Supper for selecting this week’s recipe as we bake our way through Dorie Greenspan’s Baking…From My Home to Yours. Check out Amy’s blog for the recipe or better yet buy the book.
Pink Stripes 