Sunday's mission was to prepare dessert without leaving the house to purchase any extra ingredients. Basically it was clean the pantry & freezer day.
Pastry dough, whipping cream, and frozen bananas are staples in the kitchen, but I surprised myself by having sliced hazelnuts on hand. Whip it all together with the addition of Frangelico (hazelnut liquor) and it's a dessert worthy of snug waistbands. At least that's what I'm telling myself.
Inspiration for making Banana Chocolate Cream Pie
It started off so innocently. Cruisin' the intertubes for inspiration and I stumbled upon what I knew was the food-enthusiast's equivalent of a pot of gold at the end of the rainbow: a website full of beautiful photographs of prepared food and the recipes to create them with. Several hours and several hundreds of photos later, I found my first target- a stunningly beautiful banana cream pie recipe that looked decadent & sophisticated (as opposed to hearty & unrefined).
I chose this recipe for many reasons. First, it's something I don't really like. Most banana cream pies I've ever looked at or thought of eating are clearly made with boxed pie filling and topped with oxidized bananas. Second, I had bananas I needed to use up (those blackened ones in the freezer taking up space), and third, it looked absolutely delicious. I'm always hesitant about using recipes from the internet though, especially from a source I haven't used before. That's because more often than not, these recipes are doomed to fail through no fault of the cook. As a person who loves just about anything that encourages people to take an interest in what they are eating, a bad recipe (and there are PLENTY of them around) can sour even the most experienced of chefs.
Eating. Drinking. Sharing.