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!
It was sort of sunny... but sort of not. I was trying to get a good picture, and it started to rain. I'm not sure whether I like the before rain sun, or...
...if the sunny-while-raining picture is better. So, here they both are and you can choose.
(You can see the reflection on the wall where the water was running down the window. I should have gone out to look for a rainbow, but I was determined to have PIE!)
One banana, 3 cups whole milk, 1/4 cup cornstarch, 3 egg yolks, one cup sugar.
Also, 1 TBS unsalted butter, 2 tsp vanilla. For the meringue four egg whites, 4 TBS sugar, and 1/4 tsp cream of tartar.
Mix three egg yolks, corn starch, and one cup sugar.
This is my vintage pie tin and she's quite the chatterbox. When she and Edna get going, you wouldn't believe the stories she tells: being forgotten in the oven until she thought she'd melt, overflowing with bubbling berry juice and filling the house with smoke, left on the windowsill and being snatched away by thieves, sitting in the cool shelter of a pie safe.
So, I filled Miss Pie Pantry (her nickname is "peaches" but I just can't call her that, she deserves more respect) with pie crust. Preheat the oven to 350F.
I sliced the banana and lay it inside. Miss Pie kept trying to say something, but it was so muffled under all that dough. I was in a hurry, so I gave her a little pat and just kept on...
Now, bring the milk to a boil, and then add in the egg/corn starch/sugar mixture, cook 4 minutes. (I have to say it looked a little lumpy. Edna said I added everything when the milk was too hot. I made another batch since the little guys loved this custard so much, and it was much smoother the second time).
After 4 minutes, remove from the heat and add the TB of butter ad the 2 tsp of vanilla. YUMMY. The kitchen smells so good!
Pour into the crust like so. Miss Pie Pantry was still talking. She sounded sort of insistent. I resolved to get her out of the cupboard more often. She must be very lonely.
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.
Enlist small boy to spoon the meringue onto the pudding.
Gentle, gently.
Miss Pie Pantry was still making noises, but soon she was completely muffled under all that crust, banana, pudding, and meringue.
(This is the second batch of vanilla pudding I made. I had to share this shot because, int he upper left hand corner, there is an EYE. Creepy, eh? This is what happens when you cook pudding in a house with six kids. Random photo-bombing will happen.) Anyway, of course Edna was right and this was MUCH smoother.
Thirty minutes in the oven and the pie is done! Perfect!!!
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.
