Looking for the Creamy Rice Pudding recipe, I came across this second recipe in the Moosewood and was immediately intrigued. I just knew I had to make one, especially as I had ripened bananas attracting fruit flies on the counter. In fact, I thought it was such a good idea that I made two.
Original:
Ingredients:
Crust
1/3 lb. (1 "stay fresh" package) crushed graham crackers
6 Tbs. melted butter
1/2 tsp. cinnamon
dash of nutmeg
1/2 C. finely chopped almonds
Combine all ingredients and mix well. Press firmly into a 9" pie pan, building up thick sides with a nice edge.
Filling
12 oz. softened cream cheese
1/2 C. (packed) light brown sugar
3/4 C. mashed, ripe bananas
2 Tbs. fresh lemon or lime juice
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 C. sour cream
Beat together all ingredients, until well blended. Pour into crust; Chill 3-4 hours, at least. Overnight chilling is ideal.
My comments:
I used sliced almonds from a package in the store and didn't chop them any further, this seemed to work well for me and I liked having the almonds visible. Also I used dark brown sugar instead of light, as that is what I had. This pie does have a very rich filling, but it is very distinctive and very delicious. The first pie disappeared in the first 24 hours and I think the 2nd pie will go almost as fast. VERY FAST to make as far as pies go-- if I go anywhere for Thanksgiving this year maybe I will consider contributing this pie, as it will be easy to make late the night before or early the morning of and still have enough time to chill.
Original:
Ingredients:
Crust
1/3 lb. (1 "stay fresh" package) crushed graham crackers
6 Tbs. melted butter
1/2 tsp. cinnamon
dash of nutmeg
1/2 C. finely chopped almonds
Combine all ingredients and mix well. Press firmly into a 9" pie pan, building up thick sides with a nice edge.
Filling
12 oz. softened cream cheese
1/2 C. (packed) light brown sugar
3/4 C. mashed, ripe bananas
2 Tbs. fresh lemon or lime juice
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 C. sour cream
Beat together all ingredients, until well blended. Pour into crust; Chill 3-4 hours, at least. Overnight chilling is ideal.
My comments:
I used sliced almonds from a package in the store and didn't chop them any further, this seemed to work well for me and I liked having the almonds visible. Also I used dark brown sugar instead of light, as that is what I had. This pie does have a very rich filling, but it is very distinctive and very delicious. The first pie disappeared in the first 24 hours and I think the 2nd pie will go almost as fast. VERY FAST to make as far as pies go-- if I go anywhere for Thanksgiving this year maybe I will consider contributing this pie, as it will be easy to make late the night before or early the morning of and still have enough time to chill.
1 comment:
Reija!
I was thinking about Thanksgiving recipes and desperately wishing I could taste that beautiful Moosewood banana sour cream pie you brought last year, and Google led me to... you! I didn't even know you had this lovely blog. Thank you, many times over. Anika
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