Banana Cream Pie

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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.

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Ladies’ Night

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.

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