Search This Blog

Sunday, October 4, 2015

Week 20: Banana

Week 20.  Baby is the size of a banana.  I decided to make Banana cream pie.  The recipe I found surprised me.  Instead of making banana pudding, which I anticipated, my recipe called for vanilla pudding and just added sliced bananas to the bottom and top of the pie.  It was pretty tasty though.  My husband said he liked the vanilla pudding better than banana pudding anyways so I might be making this one again sometime soon.

 Banana Cream Pie

2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
2 Tbs butter
1 Tbs vanilla
Pie Crust
Whipped Cream

Bake pie shell at 475 degrees for 8-10 min.  Mix sugar, cornstarch, and salt in a saucepan.  Stir in milk gradually and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.  Boil for 1 min.  Gradually stir in some of the hot mixture in with 4 egg yolks in another saucepan.  Slowly add to the egg yolks so the yolks do not bake, but are incorporated.  Blend in the rest of the hot mixture and bring to boil over medium heat.  Boil for 1 min and remove from heat.  Add butter and vanilla last.  Add sliced bananas to the bottom of the pie crust.  Pour hot vanilla pudding over the banana slices.   Refrigerate for at least 2 hours, but no longer than 48 hours.  Add another layer of bananas on top.  Top with whipped cream.
 Baked the pie crust.  Add the sugar, cornstarch, and salt together in a pan.
 Add 3 cups of milk and bring to a boil, stirring constantly.  I always use whole milk when baking.  It just tastes better.  Remember:  Fat is Flavor.
 4 egg yolks in a separate pan.
 Slowly add hot pudding to the egg yolks and whisk together.
 Add the rest of the hot pudding to the egg yolks and bring to a boil.  Boil for 1 min.
 Remove pudding from heat and add butter and vanilla last.
 Slice bananas at the bottom of the pie crust.
 Pour hot pudding over the bananas and refrigerate for 2 hours.
 Add another layer of bananas on top of the pudding and top with whipped cream.

Whipped Cream

1 pint of heavy whipping cream
2 heaping Tbs powdered sugar
1 tsp vanilla
Whip it, whip it good for about 6 min until it thickens.
 My beautiful banana cream pie.
 It was so delicious.
Here I am at 20 weeks pregnant.  I made it to the half-way point.  I am feeling very scared and very big.  I find myself eating all the time.  My pregnancy craving is chips.  I normally do not like chips that much and hardly ever eat them, but I find myself craving salty chips with sour cream.  I still have bouts of morning sickness and have started a "Days without Incident" board for my own amusement to keep track of how long I can go without an... incident.  Since I found out I was pregnant my record has been 11 days.  This week I had to re-set to 0 days again because I twisted my ankle.  The added weight is throwing me off balance and the ligaments in my joints are loosening which makes me more clumsy that usual.  Oh the joys of making a person.