… with Hot Fudge Sauce and Bourbon-Vanilla Bean Whipped Cream. It’s a mouthful. On all accounts.
Josie‘s choice for this week’s Project Pastry Queen challenge was a reminder of one of the main reasons that I love this cookbook so much: big, over-the-top, show-stopping desserts. And this banana cream pie doesn’t disappoint.
There’s the flakey crust, a thin layer of chocolate, a thin layer of peanut butter, a killer banana custard filling, and fresh bananas. And that’s just he pie. Then there’s a bourbon chocolate sauce and fresh whipped cream. And let’s not forget the chopped peanuts!
I’m not a huge banana pie fan – I like them – but I thought this pie was insanely good. The custard filling, with a few changes, is going to make a killer banana pudding – I can’t wait to make it again!
I made a handful of minor detail changes to the recipe based on what I had in the pantry:
- I put the fresh banana slices on top (not on top of the peanut butter layer). I knew there’d be no way that I could cut a clean slice with bananas on the top and bottom.
- I bypassed the heating milk/vanilla bean pod step in favor of just using vanilla bean paste in the filling – because everything looks better with pretty flakes of vanilla bean. And it saved a pot.
- I substituted half of the flour in the crust with whole wheat pastry flour.
- I replaced 2/3 of the milk in the custard with yogurt.
- I put bourbon and vanilla bean paste in the whipped cream. Because everything is better with bourbon and vanilla bean flecks.
- I shoved the finished pie in the freezer for 20 minutes and then in the fridge. Because I was really bummed when I realized that there was an overnight step when I had my heart set on pie for dessert Thursday night. It was a late dessert, but we still had dessert!
A big, stretchy waist pants thank you to Josie for picking such a fabulous dessert! Check out the other Project Pastry Queen members to see their take on the banana pie.
Next week will be lighter, we promise, with a Texas twist on Crab Cakes.