Maple banana cream pie
Pies
My husband and I run a large maple syrup operation in Vermont and one of my missions in life is to get people to think beyond pancakes and incorporate maple into every day cooking. I recently saw a recipe for banana cream pie in one of my favorite cookbooks, Rosie’s All-Butter, Fresh Cream, Sugar-Packed Baking Book by Judy Rosenberg. She used a simple vanilla cream and layered in fresh bananas then topped it with whipped cream. I had a hunch that substituting a maple cream for the vanilla would work well with the bananas. Holy banana bonanza, it was great. Feeling freewheeling with the sugar, I also added a layer of caramel at the bottom. The caramel oozed out of the pie crust into the pan once it was cut but I didn’t see anyone complain. I added maple syrup as the sweetener for the whipped cream as well but the effect was subtle and it still helped lighten the rich custard. Surprisingly the bananas remained the dominant flavor. <br /> I’d say this one was a success in our household given every time I opened the fridge there was significantly less of it in the pie dish. It is sugaring season right now which means we have a large crew working their tails off either in the woods or in the sugar house. I plan on making a few of these pies for them during the next big sap run and anticipate the pies will become the signature dessert for the 2018 season. <br />
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