Thoughts on Banana Cream Pie

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My husband convinced me to practice restraint and not cut the pie last night, so I just cut a slice to try it out.

Sadly, I think that the color just freaks me out too much to be able to love the pie. Pies are already at a disadvantage with me because when given the choice I will choose a chewy cookie or a fluffy cake any day over a slice of pie. This didn’t really apply to Crack Pie because it was so freaking tasty, but with banana cream I’m just like…meh.

Another issue I had was that although the cream filling set really nicely and seemed to be the right texture, the crust was hard for me to get out. I like a good cohesive crust and this just isn’t happening here. My cutting skillz could be suspect, so I will see how the slices my honey cuts look.

I love banana and I love pudding-y, creamy fillings so I am not disappointed here, but I may try the banana cream out in the other Milk Bar recipe it’s featured in: banana cream cake. (yes, Oprah’s favorite cake)

The funny thing is, the yellow color just made me want to make a fresh batch of corn cookies (the first recipe I tried and one of my favorites so far) instead of trying a new recipe.

Aside from just wanting to make more cookies, I’m not sure what new adventure awaits me in the Momofuku Milk Bar cook book. When I feel like I’ve sufficiently conquered it I will either go on to the Bouchon cook book or try out something from a Martha Stewart book my sister in law recently gifted me.

I do have to say, I do feel bread whispering in my ear so that just may be the next big project. My sweetie and I have been talking for months about making bread baking our ‘couple’s bonding time’–he bought me some bread cook books and a baguette pan for my birthday and I think it’s just about time. I sampled some yummy Easy Tiger sourdough at Whole Foods the other day and it definitely planted a seed.

What’s going on in your kitchen this weekend?

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