This rather rich month of Tuesdays With Dorie desserts commences with Banana Cream Pie. A while ago Mr. Penpen and I ran a 10k race called the Banana Chase (there actually were people dressed as bananas that the runners were supposed to chase!) and think he used every bad banana pun out there, so I will refrain from using too many in this post.
I didn’t discover the pleasure of baking pies until last year. I was petrified of making pie crust – ridiculous, I know, but after a few tries I took a shine to it and am now happy for any excuse to make pie. I have to admit I cheated and did not use Dorie’s pie dough recipe, though. I’ve had such great success with Cook’s Illustrated's Foolproof Pie Dough (secret ingredient is vodka) that I figured I might as well stick with it. One day I promise to try Dorie’s Good for Almost Every Occasion Pie Dough. Other than the crust, I followed the recipe precisely, with the exception of halving the recipe and adding a pinch of ginger. I vaguely remember having very sweet banana cream pie at some point, and this is a quite different version. It was tasty right after I put it all together, but even better after it was refrigerated for a day. The brown sugar and spices in the custard are reminiscent of pumpkin pie; I think it would be a rather appeeling pie for the winter months.
I gave this recipe an 8 for Deliciousness and a 3 for Effort, giving it an EDR of 2.66. Many thanks to Amy of Sing for Your Supper for selecting this yummy dessert; I had a bunch of fun baking this week. You can find the recipe on Amy’s site, and be sure to check out the TWD blogroll to see what the other bakers thought of it.