Banana Cream Pie

As a small batch baker, I have to admit this is one pie that I dreaded making! Oh, my customers love its billowy soft filling, loaded with bananas and topped with sweet whipped cream. I can even sneak a spoonful of the filling and say, "Yeah, this is really good!" Apart from my sensitivity to bananas this pie needs quick, precise action in order to finish up well. It's those dang bananas! First of all, you need to get bananas that are just-this-side of green. If your bananas have speckles on the skin they make for good eating but they are more likely to start turning brown in a couple of days' time. So, unless you're planning this banana cream pie for a party, opt for buying the newly ripe bananas from your store. When you put this pie together in the final steps you will need to bathe the bananas in a mild lemon water solution, which will help retard oxidation/browning in the finished pie. And you don't want to stir wet bananas into your cream pie base, so have plenty of paper towels on had to dab the bananas dry after they've had their lemon spa dunk. If you still want to make this awesome Banana Cream pie, you can anticipate forever basking in the glow of the banana lovers in your midst. This pie can become a great negotiating tool. What power! Make them beg. (Just kidding?)