This is the second week that I’ve started off with a dessert recipe, but during Winter, sometimes that’s all you need. And this being my birthday week, it’s even more justified.
Banana Cream Pie is something I’ve been dying to try. As I’ve mentioned before, I have quite a fascination with American food and I’ve ventured into it just slightly. We only recently got The Food Network in South Africa and I’ve been kind of hooked on some of those shows. Some, I don’t care for as much but The Barefoot Contessa (Ina Garten – I love you!) and Diners, Drive-ins and Dives have been two of my favourites. DDD is one of those shows that can both surprise me and shock me during the same episode. I am always surprised at the cooks/chefs who, in the back of a tiny little diner makes their own stock, pasta and breads. I am always shocked at the amount of butter and gravy used.
But it takes a lot to put me off and so far I haven’t been. I’d to visit the States and I’d love to explore all those diners and ESPECIALLY the BBQ joints. Just thinking of those ribs makes me salivate slightly.
That’s why I decided to try (what I believe to be) an All-American Favourite, Banana Cream Pie. It was on one of the DDD’s that I saw a lady making Banana Cream Pie and I fell inlove. I really like banana in desserts and Banoffee Pie is one of my all time favourites, so I just needed to try the American version.
An easier dessert you won’t easily find and it can be made easier by using cookie crumbs as the base instead of pastry (I used a shop-bought short-crust pastry). The filling is made on the stove and takes all of 10 minutes before it can be put in the fridge to cool down. I loved this recipe so much, I made it twice in the last week and both times my family just loved it.