I’m linking up for another fun week of peeking in each other’s kitchens! You can check out the rest of the great blog hop over at Beauty That Moves.
:: That little blue pan was part of a set from my sweet mama, given to me freshman year of college after she saved up the little stamps from our local grocery to earn the full batch. The others are now long gone, but this little pot has moved back and forth North America several times, and has now made its way to Scotland. Who would have imagined the journey it has taken (let alone my own!) and the countless dishes it has helped prepare over the past 15 years? Thanks Mom! ::
:: I’ve been on the hunt for a blender for a couple of years now. When the budget is tight and counter-space at a premium, new appliances are not added lightly. But, when this guy popped up on the classifieds for £5 this week we couldn’t resist. Little N and I christened it today with blueberry-banana-grape smoothies. Mmm. ::
:: grilled corn is the best! ::
:: More fun with artisan breads. I got a couple of bannetons… see the spirals? They make the bread so pretty ::
:: ah-ha. see? I told you there was banana cream pie. My dear in-laws headed back to Seattle this week, but before they left we had to have a little pie to celebrate their visit. What is it about this pie that is so homey and comforting, yet feels special and festive at the same time? Thought I’d share my version of this classic with you all… enjoy! ::
Black Bottom Banana Cream Pie
(adapted heavily from Allrecipes)
- 2 c crushed digestive biscuits (could use graham crackers)
- 4 tbsp coconut oil
- 1/2 c chocolate chips
- 1/2 c heavy cream
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks, beaten
- 2 tbsp butter
- 2 tsp vanilla bean paste
- 3-4 ripe bananas
- Milk chocolate bar, for shaving garnish, if desired
- 1 1/2 c heavy cream
- 2-3 tbsp icing sugar
- In a food processor, grind the digestives until they resemble sand. And the coconut oil and process until well mixed.
- Press crust into pie plate, place in freezer to firm up while preparing the ganache.
- Combine chocolate chips and cream in microwave safe bowl. Heat in 30 second increments, stirring well after each 30 seconds. Take care not to scorch chocolate or cream. This won’t take much heating, just keep stirring once chocolate has begun to melt until well incorporated and you can no longer see any cream and chocolate is shiny.
- Pour chocolate into prepared crust. Return pie to fridge until chocolate is firm.
- In a saucepan, begin pudding by combining the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
- Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
- Slice 2-3 bananas (reserving one banana for garnish) and spread evenly over chocolate in prepared crust. Pour pudding mixture over bananas and refrigerate until cool and set. Approximately one hour.
- When ready to serve, whip cream and icing sugar with whisk attachment using a stand-mixer or hand-blender until soft peaks form. From here watch closely as you want to whip the cream a bit more than normal so it is denser and firmer on the pie, but use caution as you don’t want to make butter.
- Spread whipped cream over pie, garnish with remaining banana and chocolate shavings, if desired. Enjoy!