Sunny Banana Pie

My parents' lovely friend Lorraine Prost, she of the Barbara Salad, also gave me a recipe for Sunny Banana Pie. I have learned that Lorraine likes to name recipes after the people who she gets them from, which makes perfect sense. It's a very logical impulse. But the interesting thing is that she doesn't make them possessive. Like I would call something Barbara's Salad. But she just turns their name into the proper-noun-recipe title, Barbara Salad.

Did you think you were going to get a grammar lesson today? You are welcome.

What I'm trying to say in a lot of yammering here is that I think she got her banana pie recipe from someone named Sunny. Although in my mind it also makes perfect sense that you would call any banana pie Sunny Banana Pie because it is happy and yellow and therefore sunny. I obviously have the mentality of a seven-year-old.

Also, I think Sunny might be her sister-in-law? Or sister? Or I have no idea.

Regardless, and it pains me greatly to say this, there is one major flaw with Lorraine's Sunny Banana Pie. That is, that I dislike bananas. Not with the same fervor with which Megan greets raspberries (do you have a fetish that involves seeing a red-headed woman go, 'Yuck?' Then feed Megan raspberries.), but nonetheless. Will I eat them when I'm starving? Yes. Will I tolerate it if they are mixed in a smoothie? Yes. But if they are the overweening flavor, the the chances are I am not going to be too psyched.

I was hoping that perhaps the Sunny Banana Pie might, through the miracle of alchemy, not have too strong a banana flavor. It has cream cheese and whipped cream and graham cracker crust, so maybe when you mixed them and baked the overall effect would be great, like with Ponzi Bread.

I was obviously being duped into optimism by that 'sunny' word again, as I then realized that the pie doesn't get baked; rather, you just mix it and chill. Which means: it's very banana-y. Which therefore means: I didn't really like it. But how could I? It basically tastes like banana pie.

Which is unfortunate, as I was hoping it would be my breakfast for the better part of this week and instead it is sitting uneaten and sad in the fridge. On the upside, I have discovered that my plan to put some mozzarella and lemon on the Scallops Florentine makes it a lovely breakfast. Yes, I'm eating scallop casserole for breakfast. You know how I feel about breakfast.

That said, I am going to stick to my guns and say the following: I maintain that Sunny Banana Pie is a good pie. It's not like it's weird or anything, it just tastes like a bananas. And for those people who like bananas, I strongly suggest that you make it. It is easy and fast and the graham cracker crust and whipped cream were lovely, so I bet if you dig bananas, you will dig this pie. I may be slightly persuaded by the fact that I really like Lorraine and do not want to pan anything she gave me. However, I don't care. It's my blog and I'm allowed to say what I want.

Taking this 'sunny' thing too far?

Lorraine's Sunny Banana Pie

3 bananas
1 8oz pkg cream cheese (softened)
2 cups milk
1 3 1/4 oz pkg instant vanilla pudding
graham cracker crust
whipping cream and sugar

Be disturbed that there are no instructions on how to make this mythical 'graham cracker crust.' Go to grocery, fail to find a pre-made one, and then decide you are smart and will use Ginny's graham cracker crust-making instructions from her Cheesecake Recipe. Smart.

Slice bananas into crust and make them fairly level. Actually slice with the knife coming towards your thumb like you see fancy people do on TV. Realize that you being you, you must do this very slowly and gingerly. Survive, thumb in tact, with a blood-free pie. Huzzah!

In a mixing bowl, slowly add 1/2 cup milk to softened cream cheese (what is this, an appetizer?) until blended smoothly. Be unsure why Lorraine was so adamant about the slowly part, but decide to listen.

Add pudding mix and remaining milk and beat with electric mixer for 1 minute at slow speed. Pour over bananas in crust and chill. Look at pie and realize the mix is a little lumpy. You probably could have mixed more. Doh.

Before serving, whip cream with sugar and mound on top of pie. Wish Lorraine had told you how to whip the cream, what proportions, etc., but know Josh knows how to do this. Ask Josh to help, but then realize Josh is finishing fan installation. Find instructions in Better Homes & Gardens cookbook yourself. The proportions are: 1 cup of whipping cream to 2 tbsps of sugar.

Have Josh come in while you're whipping and take over. As BH&G recommends soft peaks, dump cream onto pie once you reach the soft peak stage. Discover this runs counter to Lorraine's strong feelings about mounding, as the whipped cream slurps over the sides. Do a magnificent job pulling that together if you do say so yourself, and note in the Recipe Book that you should get to stiff peaks next time. Stiff.

Get fancy with the organic dried Trader Joe's banana chips Josh has stashed in the pantry and use them to adorn the pie. Sunny!

Whipped cream - GOOD. Graham cracker crust - GOOD. Banana innards... banana-y.

Lorraine notes: This is one of my family's and Heather's mom and dad's favorite desserts. I make my own crust, but pre-made crusts are sold everywhere. Enjoy!

Heather notes: My dad doesn't like strawberries. I'm not the only one who doesn't enjoy all fruits.