Banana Cream Pie

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Lillian Toka for this naughty food funny:

A minister was seated next to a cowboy on a flight to Texas. After
the plane took off, the cowboy asked for a whiskey and soda, which was
brought and placed before him. The flight attendant then asked the
minister if he would like a drink. Appalled, the minister replied,
"I'd rather be tied up and taken advantage of by women of ill-repute,
than let liquor touch my lips."

The cowboy then handed his drink back to the attendant and said, "Me
too, I didn't know we had a choice."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

I find it hard to believe that I have never published a recipe for
banana cream pie because it is easily my favorite of all pies. A good
slice of banana cream pie has become something of a rarity these days
owing to the widespread use of processed imitation ingredients.
Banana cream pies made with instant pudding and artificial whipped
topping are fine for those occasions when you are cooking for people
you aren't particularly fond of, but please use this recipe at all
other times.

Banana Cream Pie

1 9-inch (23 cm) pastry pie crust or Graham cracker crust
3/4 cup (180 ml) sugar
2 Tbs (30 ml) cornstarch
A pinch of salt
2 eggs
2 cups (500 ml) milk
1/4 cup (60 ml) heavy cream
1/2 vanilla bean, split and scraped, or 2 tsp (10 ml) vanilla extract
1 cup (250 ml) thinly sliced bananas

For the topping:
1 cup (250 ml) heavy cream
2 Tbs powdered (confectioner's) sugar
1/2 tsp (2 ml) vanilla extract
1 Tbs (15 ml) rum or brandy (optional)

Pre-bake the pie crust by lining it with a piece of buttered aluminum
foil, filling it with pie weights, beans, or rice, and baking it in a
preheated 425F (220C) oven for 12 minutes. Reduce the oven
temperature to 350F (180C), carefully remove the foil and the weights,
and bake until deep golden brown, 15 to 20 minutes. Cool on a wire
rack. Note: Many prepared Graham cracker pie crusts are already
pre-baked. Check the label before following the above directions.

Combine the sugar, cornstarch, and salt in a pot. Whisk together the
eggs, milk, and cream in a mixing bowl. Stir the milk mixture into
the sugar mixture, add the vanilla, and bring to a boil over moderate
heat, stirring constantly. Remove from the heat, stir in the butter
until melted and thoroughly incorporated, and fold in the sliced
bananas. Allow to cool for 15 minutes before pouring into the
pre-baked pie shell. Cover with plastic wrap (press the plastic wrap
directly onto the pudding mixture in order to prevent a skin from
forming) and refrigerate until cool. Immediately before serving,
combine the topping ingredients in a mixing bowl and beat until stiff
peaks form. Serve pie topped with whipped cream. Serves 6 to 8.
Received on Fri Jul 9 10:18:58 2004