More Banana Cream Pie!

Expect lots of posts in the coming weeks, I’m in the process of updating the blog before my big vacation this Wednesday.

It’s been a pretty tight month so far – its no surprise to those who try to meet up with me that time is always in short supply. I’ve been fixing things at work, trying to wrap up loose ends at my volunteering gig, and also planning for my incredible, last-minute, extended 3 week vacation to China with R. While I could be super bitter about not being able to do everything I want to do before leaving, I’ve realized that I just have to take that bitterness and swallow it like a bitter dark chocolate.

Or more like, bittersweet dark chocolate ganache, salted caramel banana cream pie.

Yes, yes, yes, I made that recipe just a couple of weeks ago. But it got chomped pretty quickly and I slightly regretted giving over 1/3 of it to R’s roommates when I inspected my empty fridge shortly afterwards.

Luckily, I was able to fit in another round of this pie recently. The photos are much better this time around.

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Nilla wafer and butter crust.

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Dark chocolate ganache spread over the crust. Actually, this is ‘fake’ cheaty ganache- – just dark chocolate cocoa powder, heavy cream, and some sugar.

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BA-NA-NAs!

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melted and salted caramel sauce.

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Drizzle

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Drizzle Drizzle

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Folding whipped cream into Byrd’s custard powder-ed custard.

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Pomelo McBunny helps out.


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