Someone said on the NFL pre-game show yesterday that Green Bay's Aaron Rodgers is the top-rated passer in the league right now. Well, if yesterday's performance is any indication, his 3 interceptions must be part of that ranking. And 6 sacks in one game~for a grand total of 37 this season, also a league-leading number~must count for something, too.
Mrs. Scribe & Mr. Fairway were so depressed over their beloved Packers falling to the heretofore winless Tampa Bay scrubs that I just had to bake. A Banana Cream Pie. Specifically, the recipe from my long-time, old-school standby, The Joy of Cooking.
When I was but a small Scribe, Mi Madre depended on Joy's Irma Rombauer to set a pretty delicious table. Every few years or so, Mom's copy of the cookbook would wear out. So Daddy would step in, always inscribing something cute on the title page. "You're a Good Cook, Mom!" became his standard; it adorned all 5 copies he bought Mom during their 52-year marriage.
When Mr. Fairway & I tied the knot, Daddy got in on the act again, presenting us with our very own copy of The Joy of Cooking for newlywed Christmas. The inscription? "You're a Good Cook! Love, Muv and Atticus." Daddy always made sure to squeeze literary allusions into his own works.
This pie (or P. I. E., as Daddy would say) provides just enough cream, meringue, sugar and butter to keep your arteries flowing, while at the same time duping you into believing that a heart attack could be imminent. Make sure to bake the crust first, or you'll have raw dough underneath all that creamy goodness! And I use a Pillsbury Crust, natch.
Banana Cream Pie, courtesy of The Joy of Cooking
Step 1: Prepare a pie crust, then bake it.
Step 2: Prepare the cream...yum!
2.5 cups of milk (I used 1%; you may use any kind)
5 egg yolks (reserve the whites for the meringue)
Combine sugar, cornstarch & salt in a medium saucepan. Stiring constantly over medium-low heat, gradually add the milk. When all of this starts to thicken, add the egg yolks & stir until the mixture comes to a bare simmer. Remove from the heat, scrape the corners of the saucepan, and whisk until smooth. Return to the heat and, whisking constantly, bring to a simmer and cook for 1 minute. Remove from heat again and add
2-3 tablespoons unsalted butter, cut into small pieces
1 tablespoon vanilla
Step 3: Combine the bananas with the cream for the pie filling.
4 ripe bananas, sliced
Spoon one-third of the cream filling into the already-baked pie crust. Sprinkle one-half of the banana slices on top of this. Spoon one-third of the cream filling on top of the bananas and smooth. Add the rest of the banana slices. Top with the remainder of the cream filling and smooth.
Step 4: Prepare the meringe.
1/2-cup egg whites (from the eggs you separated for the filling)
1/4-teaspoon cream of tartar
1/2 cup sugar
Combine these ingredients. Beat on high speed until the peaks are stiff and glossy but not dry. Then, beat in
Immediately spread the meringue over the pie filling, anchoring it to the edge of the crust at all points. You need to cover up all that filling! Bake for 20 minutes at 350 degrees Fahrenheit. Enjoy!