Do you know what day tomorrow is? If you said Saturday you are WRONG! If you said March 14, that is also incorrect. If you said 3.14 aka Pi Day, then you get a gold star.
Pi Day is a lesser known holiday just behind Christmas and Festivus. If you aren’t quite sure what I’m talking about then here’s a little math refresher. Pi or π is the infinitely long number starting with 3.14. It is used to calculate the circumference and diameter of circles and stuff. It’s a pretty big deal, as far as numbers go. Also Pi sounds exactly like pie.
We’ve celebrated Pi Day for years, because, well it’s an excuse to eat pie. But tomorrow is an especially special Pi Day. Most times we just celebrate it being 3.14. But since it’s the year 2015, it is not only 3.14, but 3.1415. This will only happen once in your lifetime (unless they invent cyborgs in the next few years and you are turned into your own version of robocop and live to be 142.)
May I please ask you to make some pie for heaven’s sake? Please, do it for mathematicians and pie lovers everywhere. One of my favorite pies is banana cream pie. Unfortunately, most banana cream pie recipes just contain instant banana pudding, which is cheating. Banana pudding tastes like banana runts, not like actual bananas.
For Christmas I got a book called, “The World’s Most Complicated Cookbook.” Actually it’s called Momofuku Milk Bar but it is the most complicated recipe book I’ve ever seen. It’s like one of those “Make Your Own Adventure” books you loved in grade school. By the time you’re done with a single dessert you’ve flipped to 82 different recipe pages to make all the components of each overall recipe.
It has a recipe for banana cream pie that uses real, actual, live bananas. I’m simplifying it for you. You’re welcome. It’s a pie recipe worthy of 3.1415.
The recipe calls for rrrrripe bananas (it actually says that in the recipe.) So if you don’t have any bananas that are starting to go brown, stop what you are doing and go buy some right now.
The only downside to this recipe is that you have to use some food coloring if you don’t want a pie that looks like 2 day old paste. The bananas turn a yucky grey color that you have to counteract with food coloring. Sorry, but sometimes nature sucks.
On the upside, the actual pie filling doesn’t have any gluten. So if you substitute a gluten-free crust, then you have a gluten free cream pie.
Begin by blending ripe bananas, whipping cream and milk in the blender.
Then adding, sugar, cornstarch and salt.
Dump into a saucepan and whisk in some egg yolks.
Cook over medium low heat, stirring constantly until it is thick and paste like. It won’t be pretty.
Put back in the blender and add bloomed gelatin and food coloring.
Let this cool in the refrigerator. Once it is cooled, whip whipping cream until it has soft peaks.
Combine the whipped cream with the cooled banana pudding.
Spread banana slices in the bottom of a chocolate oreo crust. ( I substituted a simple oreo crust for the chocolate crust in the cookbook.)
Pour the banana pudding over the bananas. Let cool and set up. Then garnish with a little extra whipping cream.
Bam! That’s Pi Day done proud. Make it today, so it’s ready for the big celebration tomorrow. If you want bonus points, calculate the diameter, circumference and radius of the pie you make.
Recipe Source: Momofuku Milk Bar Banana Cream Pie