Hello, everybody! The Fresh Pioneer is back and I've got a delicious recipe for banana cream pie I got from a fun book. Mrs. Rowe's Little Book of Southern Pies has all the old favorites, along with quite a few I've never heard of, including a recipe for "weepless" meringue. (You know, it gets those little droplets of sugar water and it doesn't look as pretty. Apparently, you can fix that!)
I thought this book would be a fun giveaway on my blog but as soon as it showed up, Thor took it over.
I could hear him mumbling to himself as the pages flipped by...
So, first of all, we need a banana. Ooooo, lookey here!
Whip the four egg whites with the 1/4 tsp cream of tartar, When soft peaks form, add the sugar one TB at a time. I think I could have whipped this a little longer.
Happy boy! He can't wait to eat the pie! But it has to cool in the fridge for 3-4 hours, so I tell him that tomorrow morning, we'll cut into it...
Except, that night, right around midnight... I cut into the pie. Just to check, you know. It was HORRIBLE!! How did this happen???
Once I'd cleared a space, Miss Pie Pantry informed me that I needed to BAKE THE CRUST FIRST. Oh.... that's what all the muffled yelling was about. Edna's bowls were rattling with laughter and even Thor let out a few low chuckles.
Hm. I think it's the cookbook's fault. They should have highlighted that bit. And a bigger font. I mean "prebaked" is such a small word and no wonder I missed it.
So, until nxt time my friends. I wish you success in the kitchen and remember to BAKE THE CRUST if you make this recipe.