TWD: Banana Cream Pie

This week's Tuesdays with Dorie was chosen by Amy of Sing for Your Supper. I attempted to make this pie last summer for Father's Day since my dad loves Banana Cream pie, but it didn't work out too well. I didn't have the butter or shortening cold enough, so the crust didn't work well. In fact I might have had to use a premade refrigerated one, and I think I even managed to screw that up.

The crust this time came out great. It went together beautifully. The only problem was that it shrank a little too much on one side. Some of the edges were a little darker than I would have liked but not inedible.

The pastry cream went together no problems either. I know some people had problems with it almost curdling, but mine was perfect. I loved the hint of cinnamon and nutmeg. This isn't a "traditional" banana cream pie. It isn't vanilla pudding and bananas or anything like that. I think it is much better. I did put a layer of milk chocolate on the bottom to jazz it up, but it wasn't thick enough. Next time I'll have to make a thicker ganache layer I think.

My bananas were a little lopsided and off center. When I put them on they looked centered to me, but not so much.


I didn't get a picture of it, because these are from the first night and we didn't do it until the second night, but drizzling some caramel sundae syrup and chocolate sauce on top was even better.



Overall, I think the pie was a winner. The kids weren't wild about the crust, but they never are. Tim was a little concerned when I was putting sour cream into the whipping cream, but he liked it once it was on there.