Spent most of my morning making this pie, only to have it implode on
me. I obviously didn't cook the pastry cream long enough. It was very
thick when I put it in the fridge to chill, so I don't know what went
wrong. Next time, and there will be a next time, I'll cook the hell
out of it, then it might stand up. I knew I was in trouble when I
started assemblying the pie.

It is really delicious and the crust alone was worth the effort. The
recipe calls for peanuts but I used pecans.

If you have any helpful suggestions as to how I can make a better
pastry cream I'd appreciate it.

Here's the link to the pie recipe
http://www.bonappetit.com/recipes/20...ourbon-caramel

or
http://tinyurl.com/6oslavs

It looks and tastes great, but since it imploded, I'm serving it in
bowls and renaming it; Banana Pudding with pecan crust bits and
Bourbon Caramel Sauce.


Here are the photos of it.
http://www.flickr.com/photos/koko181/9177444283/

Here it is sliced, now you can see what I mean.
http://www.flickr.com/photos/koko181/9177444193/

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com