In this dish:
- frozen pie crust
- semisweet chocolate chips
- vanilla instant pudding
- milk
- bananas
- heavy whipping cream
- sugar
- vanilla extract
It’s pi day!
Well, it was pi day like a week ago.
In the last year I’ve developed a bit of a thing for cream pies. The problem is, I don’t want to make a cream pie, at least not from scratch. I know I can pull it off—I’ve made nougat for crying out loud!—but I just don’t want to.
This is another thing I feel I’ve developed in the last year: a refined sense and acceptance of what I want and don’t want.
I want: cream pie
I don’t want: to make it
Fortunately this conundrum coincided with the discovery and acceptance of a newfound like (I’ve also gotten better at spotting those, along with their counterparts, the dislikes).
I like: pudding
More specifically, I like: Jell-O instant pudding
I think you know where this is headed. Right?
It’s headed to my second annual vanilla-banana pudding pie. I’ll break it down:
LAYER 1: freezer section pie crust, because it’s fine!
LAYER 2: a protective shell of semisweet chocolate—it staves off a soggy crust and tastes ruhl nice
LAYER 3: mashed bananas folded into instant vanilla pudding—because scratch cream filling makes me sweat, and why would I bother when this is so dreamy??
LAYER 4: banana slices, of course!
LAYER 4: freshly whipped cream,* because that, to me, is worth the bother
*I do a cup of heavy whipping cream, a tablespoon of sugar, and a teaspoon of vanilla. It makes for a very lightly sweet whipped cream.
I think I’m going to make this pudding pie until I’m 90. I think it’s going to be my thing. There was a point not long ago when I might have shied away from this prediction, believing it’d be embarrassing for my “thing” to be quite so riddled with cut corners.
I guess that’s another thing I’ve accepted in the first year of my thirties.
I’m capable of complicated, but I really like easy.
And I really, really like this pie.
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