We all know not all baking and cooking endeavors will be successful. It still hurts a little when one isn't though...I've been wanting to make Banana Cream Pie from Park Cafe in Glacier National Park ever since I had my first piece this summer. Before this, I had always been kind of against it only because I imagined it tasted like fake banana. Thankfully, I had my taste buds exposed to the glory that is this pie. My sister's sister-in-law found the recipe and was kind enough to pass it along so I could try it.
However, I realized that the recipe involves a custard. Lets just say custards are not my strong suit. The other time I tried to make one I curdled the mixture faster than you can imagine. I thought I'd try again being a little bit more cautious with the heat this time. I did okay until the end of the pie (i.e. after cooling it overnight) and I realized that I hadn't let it thicken enough. I ended up serving Nana and Granddaddy banana cream pudding...
At least it still tasted good...
The graham cracker crust was delish.
It kind of looks swiss cheese-ish. Did it form craters when it cooled because it wasn't firm enough? Josh really likes b-c pie, but I probably didn't have the guts to try one until after I couldn't (lactose intolerant). Lost to me forever....
ReplyDeleteThe spots in it were the bananas. it didn't have holes b/c it was too runny to form holes even. Ha. Trisha can make one quite successfully so maybe I'll wait until she can make one with me.
ReplyDeleteahh. now I see. It's an illusion.
ReplyDelete