![]() Cut into big wedges and don’t be surprised if it doesn’t last.ĭo ahead: Banana cream pie keeps for 4 to 5 days in fridge.It’s that time of year in California again – strawberry season – when growers have more strawberries than they know what to do with and so they’re left with no choice but to put a big box on sale for 99 cents! And, of course, I can never pass up a good deal, so I had to buy three cartons in the same week, rendering my fridge, along with the ever-present stack of Tupperware of leftovers, quite full. Decorate with remaining banana, peeled and sliced. Spoon or dollop over cooled custard, or you can make starry blobs, as I did, with a big star tip set into the corner of a pastry or freezer bag. Spread the custard into an even layer, press a piece of plastic wrap against the surface, and chill (in fridge or, again, outside) until custard is cool and set, 1 to 2 hours.įinish assembling: In a large bowl, beat heavy cream with sour cream, if you wish, sugar and vanilla until soft peaks form. If you don’t wish to sieve it, just spoon it in. For an extra-silky filling, pour and press the custard through a fine-mesh sieve, right over the bananas. Peel and slice remaining bananas into the bottom of your cooled crust. While custard cools slightly, lop off a few inches of banana and leave it unpeeled and set aside until needed for decoration. Remove from heat and stir in the butter until it is fully melted, then vanilla extract. As the custard begins to bubble, it will thicken. Bring mixture to a simmer over medium heat, whisking the whole time. Whisk in vanilla bean paste, if using, and then, very gradually, whisking the whole time, pour in milk, then cream. Add the eggs and yolks one at a time, whisking until smooth and no pockets of sugar-starch remain before adding the next. Make custard: In a medium saucepan, whisk together sugar, starch, and salt. Cool in fridge (or outside, my favorite fridge) until needed. Bake crust until lightly browned, about 9 to 10 minutes. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. Add butter and stir until crumbs are evenly coated. Combine cookie crumbs and salt in a medium bowl and stir until mixed. These SK fundraisers run for another 2 weeks, should this sound like the kind of charity you, too, would like to support, but you can give through their website indefinitely, of course. I am humbled and overwhelmed by the generosity of this community, and while there is no good news right now, there is a speck of comfort knowing that fewer are going hungry because of it. * Ukraine: The SK Facebook and Instagram fundraisers for World Central Kitchen, who are feeding those fleeing the war right now, have currently raised a combined $396K. It’s also now ad-free! You can sign up here. * The Smitten Kitchen Weekly Digest: A newsletter full of notes, updates, and recipe ideas that goes out every Monday morning had a big week and a move to a new system. ebook of The Smitten Kitchen Cookbook is on sale ($2.99!) for the next few days-you can order a copy online from the store of your choice. There are seven hours left in Pi(e) Day: I think we know what to do. I think keeping the sweetness in check and getting the salt level right really helps, but it’s just objectively good: vanilla-flecked pastry cream, plumes of whipped cream, burrowed bananas, a cookie crust. It’s far more complex than it seems, and abundantly cozy. My biggest change was to make a ‘nilla wafer crust, a nod to classic banana pudding with the cookies instead but aside from smaller tweaks - I like to one-bowl my custards, I prefer whipped cream barely sweet with a tiny bit of tang from sour cream - I kept to the classic script and every single person in my family, including the two who don’t like bananas at all, couldn’t get enough of it. So, a month ago I made one as classically as possible, using The Book On Pie from the talented Erin McDowell as guidance. And I wanted to truly like it because I hate it when I don’t get a meme, a joke, or find the charm in something beloved by millions of people. I wanted to shake it up with dark toffee sauce or bittersweet chocolate shavings, brown butter, or flaky sea salt, but having to change something to get yourself to like it isn’t really the same thing as truly liking it. Although I like bananas, cream, pie, and also custard, I’ve never been really into banana cream pie because something about it all together always seemed so one-note, soft, and sweet. As a lifelong picky person who has brought another picky person into the world, my single biggest hope is that she’s as burdened by the things she doesn’t like as I am, and as eager to shed them.
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