There will be no picture to share with this post. It was that embarrassing. I made a banana cream pie for Easter and the pudding never set. It was mush. Mush topped with sliced bananas and a sorry semblance of crust drowning somewhere underneath.
Julia Child said never to apologize for your cooking, but I can’t help myself with this one. It was a sorry excuse for pie. But, truth is, Julia was right. That sorry excuse for pie set a record. No dessert I’ve ever made has been devoured so quickly. Within 5 minutes, it was gone. Not only were people licking their lips and begging for more, they were saying it was the best thing they’ve ever eaten. My sister-in-law came back to scrape the remaining pudding off the bottom of the pie dish. My husband was tempted to lick the plate clean (sadly he got stuck with expediting duties and didn’t score a slice). Not a single person cared about the texture or look of the dessert plopped on their plate.
I think it’s an understatement to say that everyone loved it. Chances are, I’ll be making this pie at every function from this day forward. Luckily, that gives me plenty of time to perfect the recipe. This humbling experience may prove that looks don’t matter. But this delicious disaster is also a challenge to make something even better. Pretty pie can taste good, too.
Next time I make it (which will likely be this weekend for my niece’s Christening), I’ll make sure to let it set. Overnight. Hello, recipe. Why couldn’t you just say that to begin with? Sure, I probably should have figured that out on my own. This is not my first pudding pie rodeo. But I didn’t. The directions in the recipe, which simply say ‘refrigerate until cool’ don’t exactly cut it. Unless, of course, your family can look past the mush on their plate and dig into the delicious banana pudding, homemade whipped cream covered bliss that awaits them.
If you want to check out the original recipe, click here. Once I make it again to test the proportions and timing, I’ll write up an updated recipe to share.