It's fitting that this week's Tuesdays with Dorie recipe is a banana cream pie because I must have gone bananas when I decided to make it (yup, I went there). You see, between a long overdue trip to North Carolina to visit a dear friend (and to witness some of the Tar Heel madness!) and a Passover/Easter jaunt to Minnesota, I have somehow found myself with only 48 hours in New York this week. 48 hours that I should have devoted to homework (what's that?) laundry (still undone) or cleaning (ha!) But instead, I made a quick trip to the grocery store, blocked out a few hours for baking, and decided to host a banana cream pie party.
Proving that I am not completely insane, I did add one major modification that made this recipe a little time friendlier--instead of baking a pie crust, I threw together a quick graham cracker crust, as suggested by a few TWD members (thanks guys!) The crust was sweet, buttery and delicious, and was a perfect compliment to the creamy banana filling. Speaking of the filling...my pastry cream thickened up considerably, and it took some very vigorous whisking to get it to a point where it was spreadable. Thankfully, the whole pie is covered with a thick layer of whipped cream, which, in addition to being tasty, conceals a multitude of culinary sins.
I really enjoyed this week's recipe, making it time well spent despite my crazy schedule. The recipe was selected by Amy of Sing for Your Supper, and you can find it here or on page 342 of Dorie's book.
Graham Cracker Crust
From Baking From My Home to Yours by Dorie Greenspan
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
pinch of salt
4 tablespoons unsalted butter, melted
Stir the graham cracker crumbs, sugar and salt together. Pour the butter over the dry ingredients, and mix until well blended. Press into the bottom of your pie plate (I used a tart shell) and bake at 350 for about 10 minutes.