Again with the fruit. I’m beginning to feel that every single blogger whose turn it is to choose a TWD recipe has some sort of vendetta against me. You’re all out to get me, aren’t you? I knew it! My five readers a week are threats to you all!!!
Anyway, I turned this one over to #1 Son. As is his wont, he tarted it up a bit. I do so need a lightbox, don’t I?
I now turn this post over to guest blogger #1 Son:
I’m a tinkerer. No, not with electronics or carpentry. That’d be, y’know, useful. I tinker with recipes.
My usual inclination is to add more meat, but when working with pastry, that often has rather displeasing consequences (except with the bacon-chocolate-chip cookies, good lord).
Therefore, when it came to this week’s banana cream pie (which my mother refused to make, fearing fruit), I had to use a little creativity. What I came up with was the Tropical Cream Pie.
The crust and base custard are identical to Dorie’s, but I added about two tablespoons of rum to the custard, sliced up a quarter of a pineapple along with the bananas, and topped it with toasted coconut and raisins.
The taste, at least in my eyes, was spectacular. I have definite plans to make the custard again on its own, either as a flan or pudding. The things that weren’t taste could have used some work. The crust was too thick, which is wholly my fault, and the custard never really set, which I’d like to share the blame for with vague instructions. The first night, it was more like pudding with a crust.
All in all, I’d happily make it again, maybe with more of a chocolate interpretation. And a longer cooking time for the custard.
Confectiona: It turned out fine, I guess, if you like banana cream pie. The custard was yummy (if a bit runny) and the crust was good, but there were these banana-y things in there, and some pineapple-y things too. Not for me.
Father: I found the addition of fresh pineapple chunks intriguing, but overall was only moderately satisfied with the banana flavor of the whole dish â€” it was best when I reached the whole banana slices at the rear portion of the slice. The second day I found it nearly inedible, but that might have been a bum piece of pineapple.
Brother: That was really good. The first day the banana was nice and soft but not mushy, and it all blended together really nicely. I didn’t taste any rum. The second day it kind of fell apart, because there wasn’t much cream and there wasn’t any banana, but the bite that I had with the pineapple was good. I still didn’t get any rum, though.
OK, I’m back. The kid can write, can’t he? Go check out what all the other TWD bloggers did with this pie, and if you want the recipe, buy the book or head over to Sing for Your Supper, where Amy will helpfully provide it.
Amazing the different natural light makes, isn’t it?
No fruit next week!