Sooo, Spring Break has officially begun! Why they call it Spring Break in February is really beyond me...but hey, I'm not gonna complain. Being at home-home before heading off to Florida with some friends in a few days, my mom requested that I make a dessert, as she pelted a pie crust mix at me.
Okay, okay, she didn't exactly launch the box at me and, really, it never really did fly mid-air, but her request for pie tonight was pretty strong.
So away I went, making chemical pie crust and rolling it out. And yes, pie crust and I are still on bad terms, even when I have a mix to help me out. Oh well. Can't be in love with every aspect of baking, right?
And there it is! I really don't like fluting pie crust edges, because I never can seem to get it right for some reason. So due to my fluting-deficiency, I chose to fold down the jagged edges...for simplicity's sake.
Oooh, look at the yummy pineapple. No, this did not go into the pie, though the idea of pineapple cream pie does sound pretty delicious. Hmmm, maybe that will be a post-Lent challenge. :)
Hmm, so what next? Melted chocolate, of course. This chocolate layer got kind of hard once the pie was finished, and it tasted like biting into one big chocolate chip. Yummm.
What next, what next? Vanilla pudddding...which kind of had an eerie neony yellow aurora to it. Hmmm, strange. Yay chemicals. They'll preserve us for later, you know.
So by now, you might have noticed a fishy in the background of some of these pics. Please meet, Sam, my new finny friend! Yes....Lance has had a...err, "burial to sea", if you will, as of a few weeks ago. Poor baby. :(
So during my four years at college, I've learned something. No, nothing to do with Organic Chem, Calclueless, or Human Phys. I've learned that I am a fish person. Sure, I'll probably want to get a puppy-friend once I have my own home one day, but for now, fishes are where it's at. Goldfish, more precisely. They're just so plump and gold and happy. I just love seeing Sam flippin' and floppin' in his tank. :)
This recipe on Allrecipes.com called for a whopping 1 1/2 cups of coconut. Not being a huge coconut fan, I felt the need to find a solution to this dilemma. Enter, Resee's PB Cups.
And I guess while I've been away from home-home, my fam has become fans of the TV show, 30 Rock. They enjoy quoting the show, to much of my confusion...as I have no TV-life beyond The Office and Food Network. But anyways, I have picked up on one 30 Rock quote, and I feel that it applies to this situation. So in the words of Tina Fey.....
Top it all off with whipped cream, and you've got yourself a great way to kick-off Spring Break. :)
Chocolate Banana Cream Pie
Altered from Chocolate Banana Cream Pie from Allrecipes.com
1 9-inch pie crust, baked and cooled
2 oz. semisweet chocolate
1 tbsp. milk
1 tbsp. butter
2 bananas, sliced
1 1/2 cups cold milk
1 (3.5 oz.) package instant vanilla pudding mix
Resee's PB Cups, chopped
1 1/2 cups whipped topping
Combine chocoalte, 1 tbsp. milk, and butter in a medium microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
Arrange banana slices over chocolate.
Pour 1 1/2 cups milk into large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in chopped-up Resee's. Spoon over banana slices in crust.
Spread whipped topping over pie. Refrigerate. Devour.