TWD: Banana Cream Pie

When did restaurants decide it was okay to mix a can of vanilla pudding, vanilla wafers, and bananas, and then call it "banana pudding?" What makes them think they can put the same concoction of premade vanilla pudding and bananas into a pie crust and call it "banana cream pie?" What is the world coming to? And why have I stooped so low as to actually eat some of this stuff? Where have my standards gone? How could I settle for something so base, so unworthy of its title? Because it's been too long, too long since I've experienced a delicate and luscious homemade pastry cream full of ripe bananas nestled in a flaky pie shell.

Amy of Sing for Your Supper chose Dorie's Banana Cream Pie, and her selection was one of my favorite assignments to date. I loved the classic appeal the dessert offered, along with the updated flavors suggested by Dorie. Instead of relying on vanilla to run the show in the pastry cream, Dorie suggested adding freshly grated nutmeg and cinnamon to the mixture. She also added a touch of sour cream to the whipped cream to provide a tangy contrast to the pie filling. It's one of those desserts you'd want to eat for breakfast, lunch, and dinner. (And I did!) One little confession...I didn't bake my pie shell from scratch. *gasp* Maybe next time? For now, thank you, Dorie Greenspan. And welcome back to my world, Banana Cream Pie.