Well well well… It’s been awhile, but here we are. Another Tuesday’s With Dorie Post. This week’s recipe – Banana Cream Pie was chosen by Amy of Sing For Your Supper. I was interested cause I’ve made Ina’s Banana Cream Pie (shoot, at least I think it was Ina’s – and it was fabulous!) and wanted to see how this one compares.
Something tells me this is going to be a negative post.
This is the second time I’ve made a pie/tart for TWD and it’s the second failure in that department – the first being the French Pear Tart. I am starting to feel that it is not me. The same thing happened with the custard in this pie that happened with the French Pear Tart – the custard came together too fast and it was WAY too thick and goopy. The directions said to let the custard come to a boil (a boil? really?) and then let boil for another minute. The custard thickened way before it came to a boil, but I kept going. “Must follow directions,” I thought. When I checked the P&Q on the TWD site, many other people had the same problem. Of course, some people were smart enough to realize they should thin out the custard with more cream. Yeah, I’m not that bright. So boo on the custard.
Second – the crust. Strangely salty. I thought maybe a sweet dough might be better for this pie anyway.
Overall, I thought the whole thing was kinda meh… A lot of work for kind of boring results. The crust wasn’t great, the filling too thick and goopy, the bananas kinda boring. I gotta say, it’s Ina’s (or Emeril’s or Gale Gand’s – honestly, I have no clue whose it was) Banana Cream Pie – 1, Dorie’s – 0. I’m not sure I’ll be making another pie or tart from the Baking book. Fool me once, Ms. Greenspan, shame on you. Fool me twice and shame on me.
Ouch, that was harsh.