Last week's pie was banana cream. I opted out of the pear ginger, maybe someday. We got to share the banana cream pie with Pascal and Becky, too...so that was nice!
For the crust, I used the recipe in the kitchen-aid book and my kitchen-aid, and I also used pastry flour because that was all I had. It turned out not bad, heavier than the crisco recipe, but everyone said it suited the banana cream pie.
I used this old-fashioned recipe from allrecipes.com, and after reading the reviews was paranoid that the pudding wouldn't set, but it all worked out (I used mostly 2% milk with a small portion whipping cream). I topped it with whipped cream. There really is something about making pies that is just so fun for me.
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