I think many of us have the idea that when we switch to wholesome, organic ingredients, we have to give up our favorites. Many of my friends either give up desserts entirely or pull out the white sugar and white flour when they want dessert because they don’t know any other way to do it. I’m drawn to re-creating desserts because most of us know how to make a salad or healthy dinner, but give in completely when it comes to dessert. I’ve recently discovered ways to do a little tweaking here and there so I can make any dessert using whole, organic ingredients.
Banana cream pie is one of those nostalgic desserts we all loved as kids. For me, it never fails to conjure memories of a vanilla wafer crust, box-pudding mix, bananas, and whipped cream eaten on a Sunday afternoon at Grandma’s house. While the pie brings good memories, it usually lacks flavor and has way too many preservatives from all the boxed ingredients involved. I decided to take banana cream pie to a completely different level with a whole wheat crust, smooth caramel, simple homemade pudding, and a lovely sweet cloud of meringue on top.
I would love my meringue to look something like this (gorgeous, right?) but I’m not a pastry chef and I don’t have a hand-held torch to lightly brown the meringues. On top of that, our current home oven has a broiler drawer at the bottom, near the floor (isn’t that the most inconvienent place for a broiler?). Imagine me, kneeling on the floor with mits on my hands, pulling out the drawer every 15 seconds to make sure I didn’t burn the meringue. I realized this recipe would be so much easier with a chef’s torch, so I’m giving one away this week, hopefully saving one lucky winner from aching knees. All you need to do is leave a comment between today and Sunday, February 28th and I’ll pick a number at random (using random.org) and announce the winner on Monday. Good luck!