Livin' in the Kitchen

Banana Cream Pie and My New Philosophy

In Uncategorized on October 25, 2011 at 1:27 am

Lately, I’ve been taking more pictures than baking due to a developing syndrome I’m currently suffering deeply from: dish-syndrome. I can’t take them anymore. There are too many and they pile too high, too fast. Which is why, when stumbling upon this quote, I knew I had the perfect solution.

“If you have to dry the dishes
(Such an awful boring chore)
If you have to dry the dishes
(‘Stead of going to the store)
If you have to dry the dishes
And you drop one on the floor
Maybe they won’t let you
Dry the dishes anymore”

-Shel Silverstein, A light in the Attic

….I’ll let you know how my new plan works out. Just don’t tip off my mom.

Banana Cream Pie
From Allrecipes.com

3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced

1. In a saucepan, combine 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.
2. 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.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour. (or not!)

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  1. This is a favorite of mine. Bananas in any form! Yum!

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