On Thanksgiving eve I was missing my sisters as I planned to bake Pie 19.0, so we all made the same pie in our distant kitchens! In New York, Pie 19.1 was whipped up. In North Carolina, Pie 19.2 was crafted. In the end, we made very similar pies with slight variations. Like sisters, our pies are clearly related, but not precisely the same–due to differences in experience, mood, “help,” and other life demands.
Pie 19.0 was a banana cream concoction named “Banana Cream Daydream Pie” from page 111 of the SUGAR BUTTER FLOUR cookbook. As noted in a previous post, in my kitchen Pie 19.0 and Pie 18.0 were concocted simultaneously.
The recipe called for a blind baked pie crust, but we all made a vanilla wafer crumb crust instead.
The filling was cooked to yummy thickness on the stove. Yes, we licked the pan.
Toffee bits and sliced bananas got layered on the crumb crust before adding the delicious pudding layer. The filled pie chilled for hours in the fridge before I whipped the cream for the top.
I whipped the topping with my mixer. See the lemon, pastry brush, and the green lemon squeezer beside the banana in the picture? I brushed fresh lemon juice on the banana slices for the top to keep them from browning.
In a kitchen in NY, my sister used a whisk to whip the cream. Somehow she churned butter instead.
Here is Pie 19.0, made by me in SC. I brought this beauty to a Thanksgiving dessert and my neighborhood pie-eaters scarfed it up.
Here is Pie 19.1, made by my sister in NY (the one who made the butter instead of whipped cream…looks like Reddi-wip!) Notice that her countertop is the same as mine!
Here is Pie 19.2 made by my sister in NC. My, such a dainty crust.
Next weekend I’ll make Pie 20.0 for a Christmas party!