Banana Cream Pie

I was never one to order or make a pie.  After joining TWD (Tuesday's with Dorie) a few years ago, I began to break out of my cake/cookie mold and started to try new things, including pies.  While I need serious work on my pie crust skills, I must say I really enjoy homemade pie!

The last time I made this pie, I made a ton of alterations-adding a peanut butter layer and a chocolate ganache layer.  It was SOO good but I wanted to just try making a simple version as I was already tackling a few other desserts for Easter.

I made sure I read my notes from the last time I made this--I had a bit of trouble with the custard layer curdling on me.  This time, I was greatly prepared for this and as soon as this started to remotely bubble, I yanked it off the stove as quick as possible and ran it through a sieve over a clean cool bowl.  The custard was a complete success!  I was very pleased with the taste of the cinnamon!   One shortcut I had to make--the pie crust.  I bought a pie crust at Trader Joe; it is very close to homemade if you are in a pinch.  I will say, this pie was excellent...but would have been perfect had I made my own crust.

Click here for the recipe, I followed it to a T with exception of the pie crust.

For my alternative version with peanut butter and chocolate ganache, click here.

Strawberry Rhubarb Pie

I must say, I've been lucky to have a baby who takes a 2-3 hour nap in the afternoon. It gives me enough time to cool my jets, throw in about 3 loads of laundry and possibly consider baking something (or prep dinner).

Just after bringing home the baby, Food Network had a pie special that had my toungue wagging. I for one, am not a pie person. I never really cared for it, therefor, I haven't really made many pies! For some reason every pie on this show, I wanted to try. So I printed off most of the recipes and vowed that they would not collect dust.

My husband made a Costco run last week and purchased a huge 5 lb package of strawberries. We eat quite a bit of fruit, but eating 5 lbs of anything in a limited amount of time is pushing it. So when I was leafing through my pie recipes I figured, why not try a strawberry rhubarb pie! I've never prepared rhubarb and I am pretty sure I've never even had a strawberry rhubarb pie. So when I put little G down for her nap I decided to get started. I worked in stages so that if I got interrupted I could work in pieces. Luckily, the filling came together in minutes.

Now when I say, it came together in minutes, I have to admit--I cheated and purchased a pie crust. I've made my own pie crust before, but I do need a bit of practice. And since I have very limited time for just 'practice', I had no other choice but to use the store bought in this case if I was going to get this pie completed during one afternoon. Has anyone ever tried Trader Joe's pie crust?? If you haven't...try it! It's soo good. It tastes homemade and certainly not the cardboard taste of the Pepperidge Farm brand.

Hey, I told you...I have a baby. I'm all into a short cut if it's good!

The verdict? Despite the very 'rustic' look of the pie it was sooo good! (I won't go into details as to why--lets just say I forgot to add something and had to rip off the top and surgically put it back together). The crust was flaky and buttery. I really loved the raw sugar sprinkled on the top. The filling was just the amount of tart and sweet. I couldn't resist and cut into it before my husband got home. He's lucky I didn't eat the entire thing.

I can't believe I never make fruit pies...they are so easy!

For the recipe, click here!

Key Lime Tart

I’m still recovering from the crazed weekend at my house. I’m the holiday hoarder in my family..meaning, I like to be the host for every event. It’s a ton of work but it’s also fun for me.

The highlight of my parties is always the desert. No matter what, the dessert is what I concentrate most of my time on, and this Easter was no different.

My traditional Easter dessert contribution is sugar cookies and carrot cake but this year I wanted to veer from the path a bit. I have recently become a fan of citrus desserts and decided I would go out on a limb and attempt a key lime pie.

I didn’t really have any hiccups besides shopping for the key limes….as they are NO where to be found in Michigan. BUT, luckily, I was out to dinner with my husband on Friday and my favorite server in the world suggested buying the liquid key lime in a bottle. Normally, I would have never purchased a bottled lemon or lime anything because I think fresh is always best, but I found this bottle at a local gourmet market and decided it would be just fine. (I mean what other choice did I have at this point?)



The pie turned out amazing, and was enjoyed by all, including my non-lover of citrus dessert husband.

I think I would reduce the lime juice next time and possibly come up with a way to make the custard ‘fluffier’. All in all I enjoyed this and it was REALLY easy to make.





Key Lime Tart
Recipe derived from Joe’s Stone Crab Restaurant

Graham Cracker Crust
1/3 lb graham cracker (or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs)
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling
3 egg yolks
1 1/2 teaspoons grated key lime zest
1 (14 ounce) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
¼ cup coconut, lightly toasted (I added this)

Chantilly Cream
1 cup heavy whipping cream, chilled
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Directions

For the crust:
Preheat oven to 350°F. Get out a 9 inch tart pan. Put the graham crackers in a food processor (or you can put them in a plastic bag and break them up with a rolling pin). Process until the crackers become small crumbs. Add melted butter& sugar and pulse until combined. Press the graham cracker mixture into the bottom of a tart pan, pressing down with your fingers works best and then push the crackers into the sides (you can use the bottom of a measuring cup for some of this as well). Bake the crust for about 8 minutes. Pull out of oven and add the toasted coconut to coat the top of the pie/tart shell. Then set aside while you prepare the filling.


For the filling:

In a stand mixer with the whisk attachment, beat the egg yolks and lime zest on high until they become thick and fluffy and a pale yellow color. This will take about 5 minutes. Then slowly add the condensed milk while the mixer is running. Continue beating on high until the mixture becomes very thick. This should take about 4 minutes. Then lower the mixer speed and add the lime just ONLY until just combined. Turn off the mixer and pour the custard mixture into the prepared pie/tart crust. Be sure to check the beaters for lime zest that is left behind. Bake for 10 minutes or until the filling is just set. Cool on a wire rack then refrigerate. Freeze for 15-20 minutes before serving. Top with Chantilly cream.




Don't cover with plastic when you store this in the fridge --see the plastic marks? oops! Any suggestions?

For the cream: Whip the cream on high until you get soft peaks. Add sugar and vanilla. Whip until you get very stiff peaks. Put in a piping bag and decorate tart as desired.



Coming up next: Coconut cupcakes!

TWD: Banana Cream Pie with Peanut Butter and Chocolate Ganache

I have a confession. I need a pastry coach.

I have an undeniable fear of tempering. I’ve admitted to this before. But no matter how many times I do it…I always scramble.

Things started off great….getting the hot milk in the eggs this time. I wiped the sweat from my brow and put down the pot from my shaky hand. I did it. I send a high five to (um…no one) in the air.

Now it was time to cook this on the stove.

This is where my impatience sets in.

My pastry cream didn’t even begin to boil before it curdled mid stir, not long enough for me to catch it and pull it off the stove. I decided to attempt to fix the problem by running it through a sieve. It didn’t quite eliminate the problem but it tasted fine so I decided I was going to press forward and just go with it.

This was fine with me as I am really not a pie person nor did I really have an occasion in which to share the pie, so for trial sake, I just didn’t see the point in busting out 6 more eggs.

But the truth is, I could use the practice so this recipe was good for me. I have also come to some realizations that I may need to work on a few things before I ever become a famous pastry chef you see on the Food Network. Hey it’s my dream…go get your own.

Anyway….here is the problem.

One: I procrastinate. I always have. I have good intentions to pre-plan. I really do.

Two: I am addicted to doing too many things at once. i.e. I am notorious for turning up a burner on high, and walking away to do something else (who am I kidding…about 40 million other something’s).

Undoubtedly, this is where the problem lies…I procrastinate; therefore I always am in a hurry to get it all done. At once. I don’t know how to go step by step. I don’t read the recipe beforehand no matter how many times I give myself the pep talk “Now next time….I WILL read the recipe start to finish”. Who am I kidding? It just isn’t me.

So in my attempt to get everything done in record time, inevitably becomes about quadruple time to get anything done, followed by getting nothing done because set out to complete way too many tasks available for the time I actually have in which to do it.

This is what happens when my husband leaves for work: I get out every pan…and open every cabinet…and just picture this with the vent fan on high because either there was a small fire at some point on the stove OR, I had spillage in my oven and it just plain smells like burnt something or other.

I laugh because I know I can be a good cook and I know I can do things but it just keeps me very humble almost daily to have these types of kitchen disasters no matter how much I curse and yell at curdled eggs. It’s just curdled eggs after all, isn’t it?

I just think my mantra should be: “Take your time.”

Patience is a virtue.

Are ya done listening to my Tuesday morning rant?

My changes to the recipe:

I followed the crust recipe to a T, I had bad luck last time. I improved this go around as it’s my second time with homemade pie crust. This time my edges didn’t burn…since I followed the directions and wrapped the edges tighter this time.

The pastry cream, I also followed to a T, see above rant. The pastry cream was really thick after refrigeration, so I followed the advice and added milk. I think I added too much because it became really runny....and well....see the picture of the slice below.

I then added a layer of chocolate ganache (does this seem like the Saturday Night Live Taco Town skit yet?)

If that wasn’t enough, I added a peanut butter cream layer.

Then I followed Dorie’s cream topping. Did anyone else thing it tasted just like Cool Whip? Certainly not a bad thing in my book since I happen to like Cool Whip.

Overall Verdict: I actually liked the pie. Despite my crust and pastry cream whoas this week, they were both surprisingly good. I'm not sure I liked my alterations though....too much going on for me but that is just my opinion. I would probably try this again....Dorie's way.

Recipes for my alterations are below….

Now—move along and take a look at the other bakers—on TWD’s blog roll. For the recipe? Buy the book that all us "Tuesday with Dorie" bloggers follow, OR check out our host, Amy, from Sing for Your Supper. Thanks, Amy, for a great challenge!

Chocolate Ganache:

Recipe courtesy of "Cake Love", by Warren Brown

1 cup heavy cream

1 1/2 cup bittersweet chocolate

Directions: In a heavy bottomed sauce pan, heat heavy cream until hot and bubbles begin to appear at the edges of the pot. In a heat safe bowl, pour cream over chocolate. Whisk until combined.

Peanut Butter Cream Filling:

Recipe courtesy of "Bon Appetit", May 2009

3 oz. cream cheese, room temp.

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/3 cup creamy peanut butter

2/3 cup heavy cream, whipped to stiff peaks.

Directions:

Whip first 4 ingredients together until well combined. Fold in the whipped cream with a rubber spatula.

TWD: Thanksgiving TWOfer pie

This week’s recipe for Tuesdays with Dorie was the Thanksgiving TWOfer pie A.K.A. pumpkin pecan pie. I think I still have MUCH to learn in the world of baking because even I stumbled through this recipe. First off, I have never baked pie crust from scratch, let alone a pie. I make cakes, cookies, a TON of tarts, but no pies. I think much of that has to do with the fact that I really am not a huge fan of pie, unless its pumpkin pie. So I was actually pretty excited to give this a whirl.

The pie crust is essentially easy to do, and requires only a few ingredients. The hard part was getting it to roll out without sticking to my board! The other was trying to get my crust to NOT burn in the oven.

The smells from the pumpkin mixture were heavenly! I used bourbon to replace the rum because I didn’t have rum in the house, and I added pumpkin pie spice because you can never have too much spice!! In fact, I topped this baby off with freshly whipped cream and a dash of cinnamon!

The pie didn’t quite go off without a hitch. First, my crust got a tad brown. Second, my pie came out mushy despite the knife test. Third, I didn’t like the pecan mixture on top of the pumpkin mixture.

I may try this again…with my own alterations. Maybe just pumpkin next time.
Trying new things can certainly be humbling. But, like with any profession…practice makes perfect.