Given that I’m about to go on vacation AND when I return the Day 21 fix is on my “to-do and conquer” list, I figured I’d kick this regular feature off with a bang and just delve into pie.
I love champagne with dessert. Plus, I figured, being that it’s my first time as a wine snob to write for this column, I would just throw myself to the wolves – and pick, yep, a blue wine. Yes, a blue wine. The family was out a few weeks ago and stopped in this little tasting room whilst vintage shopping and try some wines. While I still love my Montepulcianos and Cabernets, this blue wine from Italy, called Blumond, took me by surprise. It’s light and bubbly and has a cream soda-turned-prosecco feel to it. Given that it’s the color of Nehi, I guess marketing was just playing ot my brain. That said, for what it’s worth, the novelty alone is worth some points (gender reveal parties anyone?) but the taste is actually pretty darn decent. I could see this being a good “starter” wine for non-wine drinkers, and a great sangria base.
As for the pie, this is my grandmother’s pie, as best as I could modify it to “correct measurements”. She loved to add “a good handful” and “a cup” (where the cup was the closest coffee mug). And I added on the “work week, I’m too tired on the weekend” friendly pre-made pie crust as well as combining her banana crème pie and chocolate into one. Because who has time for two pies, and really, who wants to decide between the two and the guilt thereafter?
Chocolate & Banana Cream Pie with Meringue
- 1 9” baked pastry shell
- 3 eggs
- 3 C milk
- 1 + 6T C sugar, divided
- 1/3 C flour
- 2 T unsweeted cocoa powder
- 3/4 t kosher salt, divided
- 3 oz unsweetened chocolate, chopped
- 3 T butter
- 2 1/2 t vanilla, divided
- 1 banana sliced thinly.
- ¼ t cream of tartar
- Bake the pastry shell according to the directions. Cool completely.
- Preheat your oven to 350.
- Separate egg yolks from the egg whites.
- To make the customer, bring 2 ½ cups of milk to simmering. In a large bowl stir the remaining ½ cup of milk into the 3 egg yolks.
- In a second bowl, combine 1 cup of the sugar, all of the flour and cocoapowder and ½ teaspoon of the kosher salt. Whisk in the egg yolk mixture until smooth. Gradually whisk in the hot milk.
- Return this mixture to the saucepan. Cook and stir until it it comes to a full boil (or begins to thicken) – boil for 30 seconds and remove from heat. Watching your mixture here is key, you want a custard that is slightly thicker than pudding.
- Whisk in the chocolate pieces and butter until melted and smooth. Pour into pie shell, top with one layer of banana slices and set aside.
- In a mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on a medium speed until bubbly and frothy. Then add the remaining sugar 2 Tablespoons at a time, beating at the highest speed, until peaks form.
- Spread this meringue on top of the pie, sealing the filling in, making sure you have the meringue touching all of the pie crust edge.
- Bake for 15 minutes at 350, until the meringue is slightly browned. Cool on the counter, and then cool in the fridge for at least an hour to set.
Photo Credit: Pretty.Smart.Photography