I'm a leaf lard and butter girl myself...and make a pretty darn fine Nanabanana Cream Pie if you need a recipe. I hope it might be up to Betty's standards.
Leaf lard! I try to always have a block of it in the refrigerator. Somehow I got into a discussion about lard cake icing, too. So many uses! Nanabanana Cream Pie sounds great--does it use whipped cream topping? There's been a question about that.
Fabulous story beautifully told, Pat! That debate about pie crust still rages, I believe. Do you still make them with butter and lard? Now I definitely want to make a banana cream pie. My question, though—isn’t a cream pie topped with whipped cream, not meringue? Also, do you still have Betty’s recipe? Now I really want to make a banana cream pie!😋
Thank you RuthI I do generally make a butter and lard crust, tho' I'm also very partial to lard if I get my hands on some really good lard--I just don't tell people about it because some people get a little wiggly about using an animal fat (don't get me started on the suet question). I don't have Betty's original piece of paper. This piece made me want to go buy Crisco, though. I think you're right about the whipped cream but for some reason meringue was the topping Betty used. It kind of sits nicely on top of the custard as a counterpoint to the rich filling. I have to go buy some bananas! And thank you for the shout out! You are the best!
A wonderful piece, Pat! Simply wonderful.
Thank you, my pie maker guiding light!
I'm a leaf lard and butter girl myself...and make a pretty darn fine Nanabanana Cream Pie if you need a recipe. I hope it might be up to Betty's standards.
Leaf lard! I try to always have a block of it in the refrigerator. Somehow I got into a discussion about lard cake icing, too. So many uses! Nanabanana Cream Pie sounds great--does it use whipped cream topping? There's been a question about that.
You can do it with bananas and sugar on top burnished with a blow torch, a Chantilly cream, or a meringue.
Love the blow torch option!
Fabulous story beautifully told, Pat! That debate about pie crust still rages, I believe. Do you still make them with butter and lard? Now I definitely want to make a banana cream pie. My question, though—isn’t a cream pie topped with whipped cream, not meringue? Also, do you still have Betty’s recipe? Now I really want to make a banana cream pie!😋
Life lessons--sometimes hard but always worth the effort. Thank you, Pat!
Incredible how often we need them, right?
Thank you RuthI I do generally make a butter and lard crust, tho' I'm also very partial to lard if I get my hands on some really good lard--I just don't tell people about it because some people get a little wiggly about using an animal fat (don't get me started on the suet question). I don't have Betty's original piece of paper. This piece made me want to go buy Crisco, though. I think you're right about the whipped cream but for some reason meringue was the topping Betty used. It kind of sits nicely on top of the custard as a counterpoint to the rich filling. I have to go buy some bananas! And thank you for the shout out! You are the best!
Pie crust is so tricky and everyone who bakes has an opinion about how to tackle it. I enjoyed the rich description of Betty!