I have been craving pie for some time now. I know, pie isn't exactly at the top of my healthy foods list, but I learned a long time ago that if I try to totally ignore cravings I ultimately end up falling off the wagon in binge proportions, so its better to address the craving in moderation and get past it. I wasn't just craving eating pie, but making it as well. I pulled out my trusty Better Homes and Gardens cookbook and read through the section on pies and tarts. So many looked yummy, but I focused on the cream pies because I hadn't tackled those before. Better Homes' recipe calls for a vanilla base filling that is modified to make various flavors like Dark Chocolate Cream, Coconut Cream, Banana Cream Pie, and and unfamiliar one, Sour Cream and Raisin.
I was also determined to make the crust from scratch, and understood going in that producing a good crust would probably be the most difficult part of the recipe. Too much flour or water would mean a tough crust. Too much shortening would likely have it falling apart. Overworking the pastry would also cause problems. I decided to use the food processor directions, and ultimately was glad I did. I do not consider using the processor cheating, though I know some would. I have to say of the entire process, I am most proud of how my crust turned out. I unfortunately forgot to take a picture of the crust before the filling was added, but it looked pretty good. It tasted better.
The production of the filling was fairly simple and uneventful. Eli sliced the bananas for me and lined the bottom of the pastry shell. I poured the filling over and baked as instructed. Per Eli's request I exchanged the meringue for whipped cream as he isn't a huge fan of meringue (though I really want to tackle that soon as well).
The final product was, well, satisfactory. With the first bite I made a list of all the things I needed to adjust or do differently next time. This drives Eli nuts because he thinks I am too critical of my cooking, but I am really just trying to do something better every time I try. He thought it was delicious, and I was glad since I needed him to eat a considerable amount of it. For me, the first time you make a recipe and follow it exactly, it is a practice run. In the aftermath is when you actually grow as a cook, when you say, "I want to do this differently" and start making changes. They aren't always successful, but you have to make it your own. Most of my critiques of this pie were about execution rather than creativity, but I know the next pie will be better if I apply what I learned.
The List
1. Need to find a recipe for a 9.5 inch crust rather than a 9 in crust as the pastry shell came just to the edge of the pan and about 1 oz. of the filling couldn't go in because it was full.
2. Crust should have baked for 1-2 more minutes as the final product, while done, lacked the golden brown color it needed.
3. The base filling should have cooked on the stove top for a little longer, as the final product did not set as firmly as I wanted. Also, cornstarch rather than flour should have been used as a thickening agent.
4. Extra large eggs should have been used rather than Large, or another egg should have been added.
5. Bananas should have been riper. To my taste there was still a touch of green flavor to them.
6. Amount of vanilla should have been cut in half and replaced with and equal amount of banana flavoring.
Even with all of these notes, I feel like my first cream pie was a success. Next on the agenda (in a month to 6 weeks so I don't go completely nuts) will be coconut cream pie, this time with meringue.
