Blueberry Banana Cream Pie

banana pie 067

I lay in bed some mornings trying to will my food brain into action.

On the particular morning that this pie was born into my brain, I was lying in bed thinking that I’d really like to eat Oreo cookies… but I’d like them to be frozen…  But lets be honest, I rarely buy Oreos, and when I do it’s usually a  week moment…

I usually buy bananas every single grocery trips, Most weeks I eat/ drink them all but others I don’t so I am a banana hoarder in my freezer.  Here is how I cam to the conclusion to make this pie…

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Get ready internets we are changing banana cream pie and pairing bananas with blueberries not strawberries… So what if they were on sale, still totally good. shut it. P.S. I’ve came out of hiding no more bachelorette parties, or weddings lets get back on track

banana pie 066

I made a quick custard and folded more fruit in it. I bought a premade crust I was going to make one but my house it was to hot for that. we don’t have air conditioning and its 100 degrees out side so yeah. Oh and I don’t want the cat suffer though extra heat poor little guy.

Blueberry Banana Cream Pie

1 cookie crust

for the filling:

2 cups whole milk

6 large egg yolks

1/2 cup light brown sugar

1/3 cup cornstarch, sifted

pinch of salt

1 teaspoon pure vanilla extract

3 tablespoons unsalted butter

2 ripe bananas, sliced

1/2 to 3/4 cup blueberries

for the topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

to make the filling:
Bring the milk to a boil in a small saucepan.

In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick. Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, warming the eggs so they don’t cook and curdle. Still whisking, slowly add the rest of the hot milk in a steady steam.

Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil. Boil, still whisking for one minute before removing from the pan from the heat. Mixture will be thick and silky. Be warned, once the mixture starts to boil, it will thicken very quickly. Don’t be afraid to remove the pan from the flame to whisk it smooth.

Whisk in the vanilla extract. Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky. Transfer custard to a medium bowl. Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout. Custard can be refrigerated up to three days.

When ready to assemble the pie, slice bananas.
Whisk the cold custard to loosen. Add a handful of banana slices and blueberries. Stir.
Arrange a thin layer of banana slices on the bottom of the tart shell. Arrange a thin layer of blueberries atop the bananas. Reserve some blueberries for topping the pie. Top with banana custard. Smooth out a refrigerate while you make the whipped cream.

for the topping:
With a hand mixer in a large bowl, beat heave cream until it just starts to thicken. Add powdered sugar and vanilla extract. Continue to beat until the cream holds stiff peaks. With a rubber spatula, spoon whipped cream onto banana cream pie filling. Top with blueberries.

Serve pie immediately or refrigerate for several hours before serving. This pie is best served the day it is made, but also isn’t too shabby the next day for a breakfast treat.

 

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Cherry Apple Pie

apple cherry pie chocolate cupcakes 008Yes! another pie

It’s a pie holiday and I am having dinner at a friend’s house tomorrow for thanksgiving

Pumpkin and a Cherry Apple pie. The hostess likes cherry, I honestly think cherry pie is gross so I did a cherry apple pie instead.

I’ve grown a real love for making homemade pies, I always feel you get over charged for buying a premade grocery store pie, I only know first hand I only baked them for 4 years and here’s the secret theyre frozen and taste bad half the time. make your life easier and make your own and taste the love you put into it.

apple cherry pie chocolate cupcakes 001I started with apples and frozen cherries I tend to pre cook my fillings it makes sure the fruit is cooked through and the filling isn’t runny and gross

Besides that, I turned 28 yesterday and we went to one of my favorite bars in Baltimore, Bad decisions, it’s a cocktail bar for you who don’t know they specialize in cocktails, yes they have a few beers but I’m a serious cocktail drinking kinda girl, some of the best bartenders in town work there. I suggest everyone go once.

An apple and cranberry drink would sound great right about now, actually a lot of things would sound great about now…

apple cherry pie chocolate cupcakes 002The nice thing about this kind of pie filling its simple and east to make and you can make it a day or two ahead of time.

I conveniently sliced my finger open peeling the apples luckily no blood or skin got into this filling.

I mean it only took 5 hours to stop bleeding…

apple cherry pie chocolate cupcakes 004I cheated and used store-bought crust, by the 6th pie I was making at home I broke down and got the store-bought stuff

hey Jamie doesn’t really bake… okay yeah that’s a huge lie

can’t we all go and drink in the shower?

apple cherry pie chocolate cupcakes 006Cherry Apple Pie

makes 1 9″ pie

2 pie crusts homemade or store-bought

4 granny smith apples peeled and sliced

2 cups of cherries frozen or fresh ( just remember to pit the fresh ones)

1/4 cup orange juice

1/2 cup sugar

1/4 cup flour

pinch of cinnamon and salt

milk and sugar of topping

First if you need to prepare your pie crust. Also preheat the oven to 425. In a large pot over medium low heat place apples, cherries, orange juice, sugar, flour and spices and just start to stir the flour will react to the heat and start make a gel do this for at least 8-10 minutes to make sure the flour taste is cooked out. take off heat. prepare the bottom pie crust when ready pour pie filling in the shell. Then carefully place the top pie shell on to of the filling. pinch the sides of the crust go around a few times. Make a few cuts in the top shells or cut a hole in the center of the top pie shell. Brush the top with milk or cream and sprinkle with sugar. Place in the over at 425 for 15 minute then lower the temp to 350 for about an hour and a half.

Just check on the pie periodically all ovens bake different… the crust should be golden brown.

Egg Nog Pumpkin Pie

eggnog pumpkin pie 010Sometimes food is so beautiful there is no words need it speaks for itself. In other times there’s a story behind the food we make and that’s worth sharing in pictures and in stories. For years I’ve had shared my love of food with friends with in the last 2 years I have been blogging about desserts and other things I make in my life. Along they way I have made friends even best friends. But sometimes there are somethings I can’t even put into words. How stressful it is to make a wedding cake, how excited when I get to see my friend Monique The Girl on the go, and how I get to bake with friends and teach them new things… Often wish to share these new things no matter how ridiculous they are… So this is what a plan to do, with all the new people I meet and the old ones that are bonkers talented and food of course. even if I’m the providing the food… Lets pry into people’s awesome lives a little bit…

Lets try a new project it shows what people know and how much more I need and want to learn… I actually have time to do this.

lets give back and lets give thanks to everyone in our lives…

Here is a big THANK YOU to you!

eggnog pumpkin pie 002A week from now I’ll be 28 it’s time to set new goals for my life maybe yours to…

Do you ever sit in class or an interview for a new job and they ask that terrible question?

What do you see yourself doing in 5 years? Really? I don’t even know what I’m doing tomorrow. Life changes in an instant, in breath, If anyone knows its me. Sometimes life isn’t fair and you just have to work at it.

eggnog pumpkin pie 003Like sometimes I mess up recipes and ideas I have some turn out being terrible…

I also didn’t know that my roommates bum of a boy friend would be moving in without asking about my feelings but hey that’s life sometimes. That definitely wasn’t in my 5 year plan… But I wouldn’t trade my life for anything…

God is there, god is good and gives you what you need when you need it.

eggnog pumpkin pie 011This new project is my new “5 year plan” but Not really 5 year plan I’m just going to do it how about that.

I do what I want I don’t have time to wait around on other people… Lets make your life a life changer and pay it forward!

EGGNOG PUMPKIN PIE

Makes 2 9 inch pies

1 29oz can of pumpkin

1 1/3 cup egg nog

3 eggs

1 cup sugar

1 tsp cinnamon

pinch of salt

2 pie crusts

Pie Crust

3 cups all-purpose flour

1 1/4 teaspoon salt

4 Tablespoons sugar

1/4 teaspoon baking powder

1/2 cup (8 Tablespoon) frozen butter that has been grated on a cheese grater

1/2 cup vegetable oil

2 tablespoons cream cheese, at room temperature

4 Tablespoons cold milk

Preheat the oven to 425 degrees

In a medium-sized bowl combine flour, salt, baking powder and sugar.  Whisk together.

Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese.  With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they’re in well incorporated into the flour.  Some butter bits will be tiny, other the size of small peddles.  The dough may even begin to some together in a rough, sandy kind of way.

Combine the milk and oil.  Whisk together.  Add all at once to the flour and butter mixture.  With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid.  The mixture does not need to come together into a ball.  Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate.  With your fingers,  press the dough evenly into the bottom of the pie plate and up the sides.  Try to get the dough as even as possible, but don’t worry too much about finger indentations.  You can’t fight that. Let dough chill in the fridge while you make the filling.

Filling

Mix sugar, cinnamon, salt,  Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in eggnog. Pour into chilled pie crustsBake in preheated 425° F oven for 25 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. of course

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Inverted Grapefruit Meringue Pie

inverted meringe 015So this weekend I decided to try something new not make a pumpkin or sweet potato pie… Stay posted for that though. But instead of doing your normal meringue pie I did a backwards one.

I baked the meringue like a huge meringue cookie (which took 3 hours) So if you don’t have time for that this isn’t for you. But if you are trying to impress people and have time this is totally for you!

I mean how many times have you cried yourself to self eating a whole pie? Okay I totally haven’t unless It’s a pizza pie but no crying and eating it’s hard to eat and cry. I mean thinking about it you feel full while crying and taking the hard sigh trying to catch your breath, Yeah lets just say I’ve done that cry recently, to recent honestly.

inverted meringe 009That’s my meringue at a stiff peak. Be careful to not over whip your meringue, I have to keep making sure I’m not spelling meringue wrong. lets just say I won’t be making a meringue again for a while unless I make marshmallows for Christmas.

Let’s avoid this word…

inverted meringe 011Now let’s make your grape fruit curd…

Citrus curd was the first thing I ever made before I went to culinary school… I thought I was awesome and it’s super easy to make. I just thought I was super fancy. I also think I’m super fancy when I add extra cheese to a frozen pizza…

Did I mention this is gluten-free? Well it is!

inverted meringe 013If you don’t like grape fruit I sware you’ll like this! but honestly you can do any citrus for curds.

you fold it into whipped cream. it’s so light and refreshing.

inverted meringe 016Inverted Grapefruit Meringue Pie

Adapted from Bitchin’ Kitchen

meringue

1 tsp butter

1 tsp flour (optional)

2 tsp white vinegar

1/2 tsp vanilla

8 egg white

1 cup sugar

grapefruit curd

1 1/4 cup sugar

1 tbls grapefruit zest

2/3 cup grapefruit juice

8 egg yolks

2 cups heavy cream

For the meringue: Preheat the oven to 275 degrees F. Using a paper towel, grease a rectangular baking pan with the butter, making sure to get the bottom and sides. Sprinkle the pan evenly with the flour (optional with the flour you can also use gluten-free flour)
In a large mixing bowl, combine the vinegar, vanilla and egg whites. Using an electric mixer, beat until foamy. Slowly stream in the sugar and continue to whip the mixture until stiff peaks form.

Spoon the meringue onto the baking sheet, and delicately shape it into an even “crust” layer, bringing it up the sides of the baking sheet as well. Bake for 2 1/2 hours; turn off the oven and leave it in there for another 30 minutes. The dissipating heat will finish cooking the meringue. Remove from the oven and let cool.

For the grapefruit curd: In a large bowl, whip together 1 cup of the sugar, the grapefruit zest and juice and the egg yolks. Pour into a pot over medium heat and stir constantly until the mixture coats the back of a spoon, 5 to 7 minutes. Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface of the curd; this will ensure it does not form a skin. Set aside to cool.

In another large bowl, whip the heavy cream with the remaining 1/4 cup sugar until stiff. Fold the cooled curd into the whipped cream. Layer the grapefruit mixture evenly over the cooled meringue. Cut into pieces and serve.

HEY JAMIE BAKES NOTES

You can use any citrus fruit you want to make a curd just substitute orange, lemon, lime… etc.

Blueberry Cheddar Biscuit Cobbler

pizza 021An end of summer dessert. I know you’re thinking cheddar and blueberries? But seriously it’s good expand your palate and your comfort zone. It’s not even that much cheese… It just marries well together.

This is a dessert to say goodbye with summer with and welcome in to the fall.

There is just something about fall that gives you a great big hug

is it weird I’m looking at antler headbands? I want to be a moose for Halloween. yeah I’m weird.

you’re crying summer is over and I’m looking at fake antlers to be a moose/ deer… umm yeah I really don’t know what to say…

Awkward silence?

pizza 007Moose eat blueberries right? Well They also eat muffins according to the book if you give a moose of muffin.  they probably would eat cinnamon buns I know if I was a moose i’d crash camp sites and eat smores. Also caramel apples and sweet potato pie. I’m a moose what would I care about my looks for?

This moose talk really should stop…

this clearly proves I don’t have much of a life.

maybe it looks cute to boys. I doubt it…

Skillet Blueberry Cobbler with Cheddar Biscuits

 

Yield: serves 4 appropriately, 2 obnoxiously large portions

Total Time: 45 minutes

3 cups blueberries

1 1/2 tablespoons sugar
1/2 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon cinnamon
vanilla ice cream for serving

cheddar biscuit topping
2/3 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cold and cut into pieces
2 ounces sharp cheddar cheese, freshly grated
7-8 tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. In a bowl, toss the blueberries with the sugar, flour, salt and cinnamon and add them to a 6 or 8-inch oven-safe skillet. In a larger bowl, whisk together the flour, sugar, baking powder and salt. Add in the butter and mix with a fork, pastry blender or your fingers until the butter is in crumbs and pieces. Add in the grated cheese, then stir in the milk and vanilla extract until a dough has come together but is just combined. Spoon the dough on top of the blueberries. Bake for 30-35 minutes, until the topping is set and the blueberries are juicy and bursting. Serve hot with vanilla ice cream.

HEY JAMIE BAKES NOTES

you can you use froze blueberries. it may be a bit juicier and that’s okay

and you can use a 8×8 baking pan.