Comments on: Banana Cream Pie and Tips on Pie Crust

By: Naomi

Naomi — Sun, 20 Nov 2011 00:59:24 +0000

Excellent, I’m excited to see what recipe you make! I used one yesterday from bakingbites.com and it was amazing, if I do say so myself. I chose it because it was the only one I found that recommended half and half and coconut milk as opposed to just milk. But I’d love to see how you feel about it when you make one! Since I use already made crust and they come two to a package, I made another pie today. I used a peanut butter cream pie base I found somewhere, but then I made whipped cream with mashed banana that I whipped into the cream, and folded that into the peanut butter base, then I crushed Reese’s peanut butter cups and lined the crust with it before I poured the filling into the crust. I hope it turns out well! Thought I’d share the idea. The whipped cream did come out a little watery, I guess from the banana, but otherwise it was delicious.

By: Michelle

Michelle — Fri, 18 Nov 2011 23:04:12 +0000

Hi Naomi, I made a coconut cream pie once, way back before I was blogging. I’d like to give it another go this spring, so keep an eye out!

By: Naomi

Naomi — Fri, 18 Nov 2011 18:57:32 +0000

I’m curious, have you tried a coconut cream pie? I’m looking for a good recipe…

By: Italian Pasta Salad Recipe | Brown Eyed Baker

Italian Pasta Salad Recipe | Brown Eyed Baker — Fri, 08 Apr 2011 15:14:12 +0000

[...] year ago: Italian Chicken Salad Sandwich Two years ago: Banana Cream Pie Italian Pasta [...]

By: Barbara

Barbara — Sat, 18 Apr 2009 16:13:45 +0000

All your tips for pie crust are great ones. I have been doing all of them for years and they work really well for any recipe. Also, you can freeze the unfilled pie crust before blind baking — it will help it to hold its shape. Good luck with perfecting your pie crusts — you’re on the right track!

And, Dorie’s crust has the most butter and fat of any recipe I’ve come across. You can still get a great crust with using less fat.

By: Annette

Annette — Sat, 11 Apr 2009 19:38:15 +0000

Your pie looks delicious! I had crust problems too, but mine was from not chilling the dough before putting it in the pie plate. It got too soft and tore. I’m determined to perfect my pie crust though!

By: Kevin

Kevin — Fri, 10 Apr 2009 13:46:18 +0000

That pie looks so good!

By: Mermaid Sweets

Mermaid Sweets — Wed, 08 Apr 2009 20:06:16 +0000

Great pie crust tips and the pie looks gorgeous.

By: Joelen

Joelen — Wed, 08 Apr 2009 12:41:12 +0000

Great tips Chelle and your pie looks delicious!

By: Cristine

Cristine — Wed, 08 Apr 2009 06:51:39 +0000

Beautiful pie and great tips!!!

By: Elyse

Elyse — Wed, 08 Apr 2009 03:25:29 +0000

Great tips about the crust! This pie looks awesome. I’m totally going to play around with the pastry cream and pair it with other things. It sounds delicious!

By: Katrina

Katrina — Wed, 08 Apr 2009 00:01:07 +0000

Great looking and tasty pie!
Thanks for the crust tips. Mine shrunk this time, but I’ve had great success with Dorie’s crust before. I will try some of your tips next time. I also thought the crust was very buttery. I didn’t even see you were supposed to or butter the pie plate.

By: Meghan

Meghan — Tue, 07 Apr 2009 21:14:32 +0000

Your pie looks delicious! I wrote a post a few weeks back on pie crust including tips from Rose Levy Beranbaum – the author of the Pie and Pastry Bible. She gives some of the same tips you’ve used – like freezing the ingredients and letting the dough rest at certain points. I’ve tried them and they work wonderfully!

By: Tracey

Tracey — Tue, 07 Apr 2009 20:36:55 +0000

Your pie looks wonderful! I had the exact same problem with my pie crust so thanks for the tips.