Firstly I just need to get off my chest that yes, I am feeling extremely guilty about deserting my poor blog for the past couple of weeks. Funnily enough, this is technically my 36th week of participating in Tuesdays with Dorie, because I actually did make last week's recipe (Coconut Butter Thins) but I just didn't get time to photograph them. In the past couple of weeks I have also made brownies, scones with jam and cream, panacotta with pomegranate jelly, lemon mousse pots... the list goes on really- it's just finding the time to photograph them. I (or should I say S) relies on natural lighting only, and we are often not home during the day. I really want to get a Lowel Ego Light, but in Australia they are just so expensive (if you can find one). Anyway, enough whining.
I can honestly say that I have never had a Banana Cream Pie before, which is the recipe that was chosen this week by Amy of Sing for Your Supper. I was very apprehensive about making it too, believing that I would hate it. Bananas really aren't a favourite food of mine, and until I was making the recipe, I didn't realise the bananas weren't cooked! For some reason, I had imagined this pile of warm mushy cooked banana sitting in a pie! I actually avoided cooking this for my boyfriend's mum as she has a particular dislike for cooked banana. When I finally realised it didn't contain cooked banana, my whole perception of the pie changed. All of a sudden, all I could think about was the cool, aromatic pastry cream enveloping perfectly ripe banana slices, and the shattering crunch of the pie shell, all melding with the superbly tangy cream topping. A 180 I know. I can't tell you if my imagination was accurate just yet, as I have not eaten the pie fully assembled (hence no innards shots). From tasting each component though, I can tell it will be just perfect. My first Banana Cream Pie (and certainly not the last)!