Pie # 39: Butterscotch Banana Cream Pie

I have never had a banana cream pie because my mother has a strong dislike for bananas in general. When I bit into this smooth cream pie, however, the light flavor instantly became one of my favorites. Everyone who missed out on taste-testing this masterpiece is really going to regret it… This is a pie that can be made year-round because grocery stores always have a full stock of bananas.

Butterscotch Banana Cream Pie

Adapted from PIE by Ken Haedrich

(Printable version)

Crust

Vanilla Wafer Crust

Filling

¾ cup dark brown sugar

¼ cup corn starch

Big pinch of salt

2 ¾ cups light cream or whole milk (I used whole milk)

3 large egg yolks

2 tablespoons unsalted butter, cut into small pieces

1 teaspoon vanilla extract

Garnish

3 large ripe bananas

Fresh whipping cream (I’ve gotten pretty tired of making this; Cool Whip is now my whipping cream of choice)

Prepare crust and set aside to cool completely.

Combine brown sugar, corn starch and salt in saucepan. Add cream/milk and egg yolks; whisk well for medium heat until mixture starts to thicken. Once mixture is thick, turn heat down slightly and continue to cook for 1 minute (whisking nonstop). Remove from heat and whisk in butter, one chunk at a time. Finally, whisk in vanilla extract.

Immediately pour filling into pie shell. Press a piece of plastic wrap directly onto the filling with no air pockets so a skin won’t form. Place in fridge to chill for several hours or overnight.

When ready to serve, slice up 3 bananas and arrange over pie filling. Spread whipped cream over the top and enjoy.

Pie # 30: Coconut Cream Pie

We're hitting a milestone with this pie: only 22 more pies to go! Let's forget for a moment that I fell behind in January, February and March... I am aware of the fact that I'll basically need to bake 2 pies each week until July. Right now, let's talk Coconut Cream!

I have never had Coconut Cream Pie before this Easter weekend. Quite frankly, I didn't know what to expect. I won't keep you in suspense any longer - this pie is incredible. The filling is so smooth and creamy; it isn't too sweet but definitely has a lot of flavor. Whip this up this weekend and share it with everyone you know. (Or don't share and eat it all by yourself. There's nothing wrong with that!)

Coconut Cream Pie
(Printable version)

Crust
1/2 recipe All Shortening Crust

Filling
1/2 cup sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk (I used 2%)
3 large egg yolks
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup sweetened flaked coconut

Topping
3/4 cup heavy or whipping cream
3 tablespoons powdered sugar
1/2 toasted coconut (see below for instructions on toasting coconut)

Roll out pie crust and prebake in 9-inch pan for 10-15 minutes or until crust is golden brown. Let cool completely.

Love this new tool for rolling out pie crusts!

Whisk sugar, cornstarch, and salt together in medium saucepan. Whisk in milk and egg yolks. Continue to stir/whisk over medium heat until mixture thickens and starts to boil. Continue to cook, stirring nonstop, for 1 minute. Remove from heat and whisk in butter, one piece at a time.

Whisk in vanilla extract, coconut extract and coconut flakes. Immediately pour filling into pre-baked pie shell. Cover with plastic wrap directly on the filling so there are no gaps or air bubbles. (This will prevent a skin from forming.) Allow to cool completely. Chill in fridge for 4 hours or overnight.

Right before serving, whip the heavy cream until soft peaks form. Add powdered sugar and whip for a few more minutes. Toast coconut flakes on the stove over medium-low heat until coconut turns a soft golden hue.

Toasted coconut.

Serve pie with whipped cream and toasted coconut. YUM.

Successful desserts for Easter!

Pie # 11: Key Lime Pie

I've only had this pie once or twice before I made it myself. When my parents came back from Arizona last weekend with fresh key limes in hand, I knew this pie was in my near future. The filling is tart, but the graham cracker crust and whipped cream add a nice balance. Definitely an easy recipe with great results!

Recipe from: Epicurious
(Printable version)

Crust:

Graham Cracker Crust

Filling: (Seriously, only 3 ingredients!)

3/4 cup fresh key lime juice

6 egg yolks

1 1/2 (8 ounce) cans sweetened condensed milk

Prepare crust.

Squeeze limes and collect 3/4 cup juice.

Add sweetened condensed milk and egg yolks. Whisk well.

Pour into crust. Bake at 350 degrees for 15 minutes.

Cool on wire rack until pie reaches room temperature. Chill in refrigerator overnight.

Top with whipped cream and enjoy!