Yes I still post here. And yes I’m still alive. Where, you might ask, have I been? The real questions should be, where haven’t I been.
Last I posted I was booze cruising it up on a Thursday after I had gotten back from Mexico. My fiance’s family was in town and I was completely pretending I was still on vacation – those days of smelling like sunscreen, your skin sprinkled with sand, and cocktails long after the sun had set. It makes me happy just thinking about it.
Then I was suddenly whisked off to Toronto for work. Real life work. The kind of work you can’t ignore because it pays the bills. I had really hoped I was going to have more time to explore the city, but between the three hour time change and being put up in a hotel 60 minutes outside of Toronto, I didn’t do much except visit Niagara Falls (which was amazing!).
After all that (Mexico, family, Toronto), I was completely and utterly exhausted. I just wanted to sleep, watch mindless television and clean my damn apartment. I seriously did nothing I didn’t want to do and everything I needed to do – like deep clean our apartment and go to IKEA.
I’ve had a few recipes in my back pocket that I could clearly post about and they were fabulously delicious, like this banana cream pie, but that required energy and I just didn’t have it in me.
And to tell you the truth, it was splendid! But I did miss making a mess in the kitchen (not so much did I miss the dishes) and I missed everyone checking in with me. Although you can always check me out on Instagram, Facebook and Pinterest. I seem to always make time for those three 🙂
For now, though, I’m going to leave you with this incredibly easy, melt in your mouth, perfect for a hot summer day banana cream pie. It disappeared FAST and was the perfect after dinner treat because it’s cool but still packs a ton of flavor.
- 1¼ cup all-purpose flour
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
- 2 -4 tablespoons cold water
- 4 large egg yolks
- 4-5 medium ripe bananas
- 2 cups whole milk
- ⅔ cup granulated sugar
- 5 tablespoons cornstarch
- ½ teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- In the bowl of a food processor, combine the flour and salt and puree to mix.
- Add the butter and pulse until mixture forms coarse crumbs with some larger pieces remaining.
- With the machine running, add the cold water one tablespoon at a time, just until the dough comes together, but do not process more than 30 seconds.
- Turn the dough onto a clean work surface a form a flat disc.
- Wrap in plastic and refrigerate at least 60 minutes or overnight.
- Preheat oven to 375 degrees F and on a lightly floured surface roll the dough out to about a 12-inch round and about ¼" in thickness.
- Fit the dough into the pie plate and using a sharp knife, trip crust so there is about ½" overhang. Crimp the edges as desired and prick with a fork.
- Chill pie shell for about 30 minutes and then line with parchment paper and fill with pie weights. Bake until golden brown, about 20-25 minutes.
- If you remove the pie weights and the bottom of the crust looks undone, cook for an additional 4 minutes.
- Place pie plate on wire rack to cool.
- In a bowl, whisk egg yolks and set aside.
- In a sauce pan, whisk together milk, sugar, cornstarch and salt. Bring to a simmer (do not boil) and cook, whisking constantly for about 3 to 4 minutes.
- Whisk one quarter of the hot-milk mixture into the egg yolks, beating continuously and then slowly add egg mixture back into the saucepan with the milk mixture.
- Whisk mixture constantly until custard is thick and bubbles appear in the center, about 2 to 3 minutes.
- Transfer mixture to a medium bowl and cover with plastic wrap, pressing firmly against custard so a skin does not form.
- Chill for 30 - 25 minutes.
- Cut 3 to 4 bananas into ¼" slices and arrange on the bottom of the pie crust.
- Cover with custard and smooth the top with an offset spatula.
- In the bowl of a stand mixer, combine the whipping cream and sugar and whip until soft peaks form.
- Cover the custard with the whipping cream, smoothing with an offset spatula.
- Refrigerate pie at least one hour before serving.
- Decorate the top with any remaining banana slices.