Hello, Tuesdays with Dorie fans. Welcome to another...Tuesday.Hmm. Okay. Not my favorite thing, but I am committed. Because how will I ever learn to get a custard pie right? I don't even want to TALK about the number of lemon meringue and coconut cream custards I made when I tested and developed pie recipes a couple of months ago...suffice it to say: I was reduced to tears.
But. True to form, this recipe worked like a charm. I think it could be the six egg yolks (Ya think?) I had a moment of panic when it looked curdled, but I whisked up a storm and was gifted with glossy, silky smooth custard, studded with flecks of nutmeg.
(I should add this was AFTER I burnt the first pie crust to a crisp. I was so clever--had a crust, a DORIE crust, because this is the only crust I will ever make. Ever. Again.--in the freezer. I popped it in and took a shower. Dried my hair...lotion...got something cute on...And...well, and it took longer than 25 minutes. Who knew? Guess I needed additional practice making crust. You know. In case Top Chef calls. Or Next Food Network TV Star...I won't fail pie crust on national TV.)
Onward. I chilled the custard in a luxurious sink ice bath...took seconds.
topping is easy...Glad I read how Dorie says to spoon it on and then smooth it--because you can't exactly spread this OVER the custard.I'm still not a banana cream pie fan, but if anyone ever asks me to make it, this is the one. Bryn declares it the best pie she's ever tasted. G is on his second piece...me? I better go swim some more laps.
Later that week: So I went away for a few days. When I came back, most of the pie was still there in the fridge, but ...well, a little browner. But I wanted a sliver. I took one. And I LOVED it. The day or two in the fridge allowed the banana to ripen and the banana flavor combined with the brown sugar caramel-y pastry cream just rocks. So maybe, just maybe, I've become a banana cream pie liker (if not lover...)
