Archive for the ‘Pies’ Category

I know that I’ve been toying with your emotions with this on-again, off-again posting and there’s no excuse for being so cruel to you.  Except maybe that I break a sweat just sitting in our third-floor apartment during the summertime.  Things can get not so pretty in here and turning the oven on doesn’t help ANYONE.

There was a time, though, not long ago, when there was a lull in the hot weather and a bundle of bananas to be used.  I had the image of a cool, creamy, luscious dessert and so the banana butterscotch pie was born.  It was so rich and decadent and “I’m going to eat every little morsel of this” good that Lee and I had a piece every single night until it was sadly gone.  This recipe is a little more involved but is definitely worth it.  Totally.

Banana Butterscotch Pie
9 ounces graham crackers
8 tablespoons unsalted butter, melted
1 teaspoon unflavored gelatin
1 tablespoon cold water
1/4 cup butter
1 1/2 cups packed dark brown sugar
1 cup whipping cream
1 1/2 cups whole milk
1/4 cup cornstarch
1 tablespoon all-purpose flour
pinch of salt
3 egg yolks, beaten
1 egg, beaten
1 teaspoon vanilla
3 large bananas

Preheat oven to 350 degrees F. To make the crust, blend the graham crackers in a food processor until they are finely ground then combine with the butter.  The mixture should stick together when pressed. Press the crumb mixture over the bottom and 1½ – 2 inches up the sides a 9-inch pie dish. Bake for 8 minutes.  Set aside to cool slightly.

Combine gelatin and cold water in a small bowl; set aside to soften.

In a small saucepan combine butter and 1 cup brown sugar; cook and stir over medium heat until it has changed to a slightly dark brown color and smells almost burnt (about 10 to 12 minutes). Immediately add whipping cream (mixture may sputter). Remove from heat and set aside.

In another saucepan heat milk just until bubbly on edges; remove from heat.

In a bowl combine remaining 1/2 cup brown sugar, cornstarch, flour and salt. Whisk in egg yolks, egg and vanilla. Whisk until fluffy (about 1 minute). Gradually stir hot milk into egg mixture. Add brown sugar mixture. Return mixture to saucepan; cook and stir over medium heat until thick and bubbly (about 15 minutes). Remove from heat; stir in softened gelatin.

Peel bananas and slice 1/2 inch thick; fold into custard mixture. Pour into baked pie crust. Take a piece of plastic wrap and cover directly the top of pie. Cool slightly. Chill 4 to 24 hours.  Serve with a dollop of whipped cream.  Mmmm.

Recipe adapted from Better Homes and Gardens.

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Oh, hello there.

So.  Here I am, finally.  I’ve had thoughts for a blog kicking around in my head for awhile now but the procrastinator in me always waved them aside.  I’m hoping that this space will be a facilitator in motivating me to try new things, ideas, foods, etc.  I’m also hoping that maybe, MAYBE, other people will be motivated to do the same!

Which brings me to (fanfare): MY VERY FIRST RECIPE POST!

I bought a package of strawberries because they were on sale and then bought another package of strawberries because I’m greedy.  I ate one container and then found a wonderful recipe for Fresh Strawberry Pie.  What was a girl to do?  Send her boyfriend out to buy another container?  Why, yes, of course.

So I made it and waited patiently for my time to DEVOUR IT.  Seriously, this pie is super simple and super delicious.  I highly recommend it, especially since strawberries are in abundance and summertime is knocking on our doors.

Fresh Strawberry Pie

1 9-inch pie crust, baked
2 pounds fresh strawberries, rinsed and hulled
1/2 cup granulated sugar
2 1/2 teaspoons cornstarch
1 1/2 teaspoons lemon juice, freshly squeezed
1/8 teaspoon salt
1 envelope unflavored powdered gelatin
2 tablespoons cold water

Slice about 3 cups of the strawberries into quarters and place them in a medium bowl.  Crush the berries with a potato masher or fork (or your fist).  Place them in a saucepan over medium heat with the sugar, cornstarch, lemon juice and salt and stir to combine.  Bring to a simmer, stirring occasionally for about 5-7 minutes, until the mixture begins to thicken slightly.

Soften the gelatin in the cold water and set it aside.

Remove berry mixture from the heat and add the softened gelatin and stir until the gelatin has dissolved.  Set aside to cool slightly.

Cut the remaining berries into quarters, and gently fold them into the cooled cooked mixturePour the filling into the baked pie shell, and chill in the refrigerator until set, at least 2 hours or overnight before serving.  Makes 1 pie (which is half-eaten in the picture below).  Feel free to add a little touch of whipped cream for a little va-va-voom.  I did.


Fresh Strawberry Pie

Recipe Source comes from Sing For Your Supper.  Thank you!

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