Okay, sit down. I’m serious, sit down, I have a confession.
I’ve never participated in Pi day before.
I’ve seen it wizz by online as people gleefully post pic of their best pies and Pi’s, but if I posted a pic in the past it wasn’t a pie I’d made for the occasion, but something I had on the camera roll. I don’t make pies much. They’re good, but I’m a cake gal. And crusts can be tricky. I feel for the people who ate my early hard as rock pie crusts and biscuits. Sorry ’bout that.
Part of working on my PhD and trying to crack into academia is it is the world’s biggest time suck. There are a lot of things that pass me by or I have to opt out of because I’m working on something, or catching up on work I out off working on something else. In other words, endless fun and glamour.
But that’s the gig and it’s not forever, so ok. This year I happened to have some ripe bananas and even though I’m on a terrible time crunch with my dissertation proposal, I thought I’d try and fit it in. So on breaks from revising and over two days I made this…
I started with an interesting crust recipe. Kenji over at Serious Eats had a new way of making a crust that rejected the old method of leaving large chunks of fat and keeping the dough really dry. You make a paste with the butter and flour and then add a bit more flour. Crazy, but he claims his crust was almost no fail and easy to roll.
Well he was right! It came together so easy I thought it was wrong (it was wrong the first time I tried it and realized I had almost twice the flour, ugh).
And this is how it baked up
Ain’t she pretty? This is hands down the easiest pie crust I’ve ever made. And it tastes delicious. The only adjustment I made was to replace 6T of the butter with shortening. He says it makes it more tender, but I also don’t love an all butter crust. A little butter a little shortening that’s the best of both worlds.
And this is how it baked up (some of my snack scraps). Look at how flakey it is. Yummy stuff. Blind bake the crust to golden brown. Let it cool.
I’m not going to include the filling I used because I’m not in love with it. I managed to get workable, but I prefer the old timey Better Homes and Gardens cream pie filling. If you can find that, use it and add bananas, if not just whip up some vanilla pudding and you’re set. Let the pudding cool at room temp covered with some cling film to avoid the yucky skin from forming.
Once the crust and the filling have cooled their jets you can assemble. You can either start with a little filling or a layer of bananas. I put a bit of filling and then half the bananas. Eyeball about half the rest of the filling and cover the banana layer. Add another layer of bananas and top with the rest of the filling. Make sure you leave enough filling to cover all the naners or they’ll get brown and gross.
After its assembled give it a rest in the fridge so it gets nice and cold. Top with whipped cream and I threw on some toasted almond slices.
A thing of beauty. Happy Pi day!