Banana Cream Pie

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                            FOOD FUNNY
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This one has been around a while, but it's still worthy of a chuckle.
Thanks to Robin H. for sending it in.

Two friends run into each other while walking their dogs. One suggests
lunch. The other says, "They won't let us in a restaurant with pets."
Undeterred, the first guy and his German shepherd head into the
restaurant. The maitre d' stops them, saying, "Sir, you can't bring your dog in here."

"But I'm blind," the man replies, "and this is my guide dog."

The maitre d', apologizing profusely, shows both man and dog to a table.
His friend waits five minutes, then tries the same routine. "You have a
Chihuahua for a guide dog?" the skeptical maitre d' says.

"A Chihuahua?" the man says. "Is that what they gave me?"

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                            TODAY'S RECIPE
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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 Thu Nov 26 20:24:10 2009