Banana Pudding Pie
Today,Jan 23 is the National Pie day.
Really,i am not kidding.When i was first getting acquainted with the days like national pancake day, national donut day,talk like a pirate day,crazy hair day,i thought who comes up with the days like that?For real?It was too absurd and funny at the same time for me to take it seriously.I don’t make much of it but whats the harm in having fun and eating something delish?
So did you make any pie today?
This day was busy for me.So all i could pull off was half roasted chicken.However during the weekend i had whipped up a pie.Of course,none of it was left.Banana Pudding Pie precisely.
I have tasted banana pudding in many occasions.Then my friend Emily took me to a place here in town,which i kid you not,have THE BEST Icebox banana pie.You are lucky to get a slice of it,if you are there late.It sells off quickly but man oh man it tastes divine.I am sure i had the dreams of it which is why i ended up making it past weekend.
Unfortunately,i have no idea how they make their pie.I googled around and i couldn’t settle on anything.So i decided to add crust to banana pudding.My friend Marti is known for her banana pudding and had shared the recipe with me ,written down.Later on i found out from her that it is on the box of every Nilla wafers.Go figure.Who reads the side of the box?I tweaked the recipe a bit to transform it into a pie.
- I like banana pudding but whenever i taste Nilla wafers in it,which is soft and soggy by that time,i stop eating it.
- So to remedy the first,i decided to make crust using Nilla wafers.In fact,i got carried away and used whole box(12 Oz) of Nilla wafers,i liked it but you can get by 3/4 of bag too.
- Now,if you are like me and don’t really care for Nilla wafers,make crust with what you like.Graham Cracker is popular.Though i would love mine with Pistachio or almonds.Adds bit of nutty kick too.
I have ruined this simple easy dessert many time and this is what i have learnt from each mistake.
- Consistency of the pudding should be thick like Mayo,so it sets well.If you are eating it like a pudding,it doesn’t matter that much but in order to cut it like a pie,it needs to thicken and set.Comes from some one whose pie once never set,i even tried to freeze that.foolishness.
- You want to move quickly once pudding is done,since as it sits,it thickens and it is difficult to spread out the thick pudding.You run the risk of tearing the crust.Take it from the experience.
- Another general tip,i keep in mind when i am heating milk in a pot is,to wet the pot with water before adding milk.It prevents the milk from scorching the surface.
- Make sure you are stirring it constantly.You must ignore anything else while you are stirring the custard.It thickens very quickly but it needs your undivided attention while it is happening.
- Tempering is also a technique,you need to be mindful about it.Tempering is a technique where you gradually bring the the temperature of the beaten egg yolk,adding milk little by little from one hand and stirring it from another hand.It has to happen at the same time unless you want to eat scrambled egg :-).It is really not all that hard,so don’t feel overwhelmed reading.Its quite doable and easy even if you have not made it before.
Verdict was out.My husband who has always loved banana pudding,loved the pie version of it.So did my two kids 🙂
Happy Pie Day !