On Sun, 30 Jun 2013 17:55:10 -0600, casa bona > wrote:

>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.

Thank you, I appreciate your kind comment.
I'm just not a pastry cook, I try, but usually fall short.

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

www.kokoscornerblog.com