On 6/30/2013 5:22 PM, wrote:
>
> 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
>

This is what qualifies as a mistake in your kitchen?

Zounds.

You set the bar rather high for the rest of us.