Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Kylie1969 said:Lots of cooking there Kansas...sounds great!
+1
Kylie1969 said:Lots of cooking there Kansas...sounds great!
Dh is my pie maker but he told me he slices the banana's a little thicker. then puts them in a bowl of lemon juice & water ( approx. 4 c. water to 2 tbsp. lemon juice) leave them in there 3-5 minutes. Drain. Lay them out on a towel fold the towel over them & lightly pat dry. Layer the bottom of a pre-baked pie crust & put the filling over it. The pie is always good for 2 days in the cafe before we cannot serve it any longer. It usually always sells the first day. Hope this helps!simonbaker,
I really like to make banana cream pie but, when I make it the banana slices turn black and watery if the pie is not served quickly. Do you have any secrets you could share that might help with this.
The only solution I have seen came from a diner in our area that makes a plain cream pie and tops each slice with half a banana at the time the customer orders. It works but, it seems like cheating to me.
Thanks,
B
I made Banana Nutella Brownies. YUMM!!!!
I have an egg custard pie in the oven!