I originally didn't think I was going to have time to make the Banana Cream Pie for this week, chosen by Amy at Sing for Your Supper, because I was in Chapel Hill all weekend and this happened:
Followed by this:
Needless to say it was freaking awesome watching my boys win the national championship for the second time in five years, but it was also awesome that I did have time to make the pie!
I chose to make a vanilla wafer crust instead of a regular dough crust after seeing the suggestion made in the P's and Q's...this is essentially a banana pudding anyway. I think the banana cream pies I've had in the past are the cafeteria style ones that don't actually contain any banana, so at first I looked askance at the inclusion of real pieces of banana! Everything came together pretty easily, though my pudding tasted kind of like pumpkin pie because of the spices. This recipe did leave quite a trail of destruction through my kitchen from the cornstarch that went poof to the 34 pots and bowls it took to mix everything together.
But - this is tasty and I'm thinking it will get better in a day or so when the banana flavor spreads all through the pudding...if it lasts that long.
This post brought to you by Gwen Stefani.