Fortunately, amidst all the goat care and milking I still have time to cook occasionally. And what better dessert to make than banana cream pie? Especially when made from fresh bananas grown on the farm. I've always enjoyed bananas well enough, but there's something special about the ones here in Hawaii; they're more flavorful and somehow lack that sappy "grocery store" flavor.
I used Dorie Greenspan's recipe, in which a brown-sugar vanilla custard is spooned into the crust, then topped with bananas and sour cream enriched whipped cream. The crust was the buttery, crumbly tart dough from her book.
I learned one very important thing on Sunday - banana cream pie makes for an awesome breakfast!