For the longest time I had been craving a slice of banana cream pie. I know I could have probably satisfied that craving by heading to the local Village Inn, but why do such a thing when baking my own would much that much more satisfying? Cream pies are, in my opinion, overlooked in the dessert world. They’re finicky – what with the custard, and all. They are time-consuming, as the crust must be pre-baked and totally cooled prior to being filled. And often, they simply don’t turn out well; they may be too runny, too “stiff”, or the crust might not be hearty enough to stand up to the custard filling. For whatever reason, I felt like accepting the challenge. I love bananas and I love pastry cream, so what the heck, right? Bring it on.
On Friday, I was invited to a friend’s house for Ladies’ Night. Every now and again, she graciously opens her lovely home to a great group of creative and interesting Omaha women. Scott and I had just returned from San Francisco late Thursday night, but I knew I didn’t want to miss out on the gathering the next day. And, as you might guess, I didn’t want to arrive empty-handed. Yes, I could have just shown up with a bottle of wine, but I wanted to do a little something extra.
Room temperature egg whites are needed for a soft meringue.
Ice cold butter, ice cold vodka (or water) is essential to a flaky pie dough.