After talking about it for several days, I finally got around to making Banana Cream Pie. It’s one of my favorite desserts, but I’ve never found a recipe for it that I loved. I decided to try this one from Martha Stewart. As I always do for a first time recipe, I made it exactly as directed, except I didn’t have any bittersweet chocolate to shave over the top. D’oh!
The recipe was easy enough to make, although whether or not I could put my glass Pyrex pie pan directly from the freezer into the oven cause me a little stress (it was fine, but I probably wouldn’t risk it again).
The only part of the recipe that was a little unusual was pouring the filling through a mesh strainer, because it didn’t want to go through – the filling was rather thick at that point. But if you stir the filling while it’s in the strainer most of it will go through (and what doesn’t go through isn’t supposed to go into your pie – throw it out!).
- The filling is perfection, and will probably be my go-to filling recipe from now on.
- The crust is nothing special, so if you have a favorite pie crust recipe, just use that.
- The whipped cream topping wasn’t anywhere near sweet enough, and it took away from the flavor of the filling. Next time, I’m going to add more sugar.
- Covering the entire pie with the whipped cream topping makes it difficult to store. Next time I’m just going to garnish each piece with the whipped cream and chocolate as I serve it.
Enjoy your pie!