Every year, Micah and I make sure one of the Christmas presents we exchange is something (semi)homemade. Micah put together a collection of our vacation pictures for use in the digital frame we had for 1.5 years and I gave Micah a pie. Actually, I gave him 12 pies. Actually, I gave him a voucher for 12 pies and pie dish. Actually, we all know the pie dish was really for me.
We had a nonstick pie pan that worked ok but started to rust over. There were cut marks all over the bottom from cutting pie or cake in the pan that eventually rusted. I had been on the hunt for a new pie pan for a few months and then I happened upon this beauty on sale:
A friend of mine SWEARS by Emile Henry stoneware so I decided to take a chance. Turns out I totally love this dish. If spray it with cooking spray the pie just pops out like it did in the non-stick pan. I don’t have to worry about damaging it with a knife and it’s really easy to clean. I think it cooks better than my old pan too. The Emile Henry pie dish is a little pricey but it’s suppose to last forever. I searched online and it looks like The Food Network Store has it for a reasonable price.
Micah’s pie choice for January was a spiced pear pie. I was really excited to use some of the nutmeg I scored in Zanzibar.
The pie tasted pretty good but I definitely need to work on my crust and presentation. I think it turned out pretty well for only being the 3rd pie I’ve ever made. I’m more of crumble baker. It’s less exact.
Last week my friend Jeremy gave me about 8-10 pounds of overripe bananas. Jeremy works in produce. I baked 3 loaves of Banana-Oatmeal bread and still had an entire bunch of bananas left. I couldn’t decide what to do with all the bananas so Micah suggested Banana Pudding Pie for February.
It’s really just banana pudding but I turned it into pie by putting it in a pie dish and adding a layer of vanilla wafers as a crust.
I’d never had banana pudding before but I’m a lover of it now. It’s SO good better and only gets better as the week goes on. The best part is that this is a LIGHT banana pudding. Amazing!
- 1/3 cup all-purpose flour
- Dash of salt
- 2 1/2 cups 1% low-fat milk
- 1 (14-ounce) can fat-free sweetened condensed milk
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 3 cups sliced ripe banana, divided
- 45 reduced-fat vanilla wafers, divided
- 4 large egg whites (at room temperature)
- 1/4 cup sugar
Preheat oven to 325°.
Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.
Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding.
Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden.
Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving.
Since I’m new to pie making, I’m accepting dough advice, general pie advice and recipe suggestions! Anything to share?
3.14:30 (get it?) or Pie Thirty is what Micah calls dessert when there is pie in the house.