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Week 7: Salted Caramel & Chocolate Pie

In looking for a way to combine two great flavors – rich dark chocolate and sweet caramel – the desire to create this pie was born. To step it up a couple more notches Oreo cookies and sea salt will complete the complex flavors of a pie that has a mere 6 ingredients.

7 ingredients

What’s easier than a pie that uses only a half dozen ingredients? The sheer simplicity of this pie nearly stumped the staff at 52WeeksofPie. Surely there must be more to it? This pie is just like Nickelback song lyrics: even simpler than you already thought.

Despite the relative shortage of elements that make up this concoction, this pie is long on flavor and depth. Check it out, you’ve got the Oreo cookie crust on the bottom. A layer of easy-to-make caramel sits atop the crust. You’ve got a layer of decadent dark chocolate on top of that. Finally, a dash of sea salt sprinkled across the top to really contrast those rich, sweet flavors.


  • 1 package of Oreo cookies (I used 30)
  • 2 sticks of butter
  • 2/3 cup of packed brown sugar
  • 1 1/4 cup of heavy whipping cream
  • 12 oz dark chocolate chips
  • sea salt

First off, crush the Oreo cookies in a food processor. The Ninja worked well for this. Within 30 seconds most of the cookies were completely pulverized (a very underrated word, BTW). A few more quick zaps with the power button and everything looked like finely ground sandwich cookie. After melting one stick of butter, mix it in with the cookies. 7 mixture

Stir it up real good and then press it into your pie pan. I used a sheet of wax paper to press the cookie/butter mixture into the pie plate uniformly throughout. If you like a thicker crust, use the whole container of Oreos. If you prefer a thinner crust (really?) then use less. Once your crust is ready, pop that pie plate into the freezer while you prepare the filling.

7 pan

The caramel layer is ridiculously easy. Did you know caramel can be made with brown sugar, cream, and butter? Yep! It’s easy. Melt the other stick of butter and the 2/3 cup of brown sugar in a sauce pan, whisking throughout the entire time. Eventually it will start to boil. Let it bubble for a minute and then whisk in 1/4 cup of whipping cream. 7 mix 2

When you get a nice smooth mixture, remove it from the heat and let it cool. About 15 minutes later, pour it onto your cookie crust and then pop it back into the freezer to help the caramel firm up.

7 caramel

You want to leave it in long enough to gel but not freeze – about 30 minutes, long enough to watch an episode of Archer – 22 minutes if you have it on the DVR and fast-forward through commercials – and get your chocolate layer ready.

Pour the dark chocolate chips into a bowl, then bring 1 cup of heavy whipping cream to a simmer on the stove. Pour the cream over the chocolate chips and let it sit for about five minutes then whisk until it’s all combined, nice and smooth.7 choo mix

Remove the pie from the freezer and pour the chocolate over the caramel layer. Use a spatula to smooth out the top and then return it back to the freezer for at least another 30 minutes. Let your favorite nearby person lick the remaining chocolate off the beater. They will love you for it.

7 choco

Before serving, I sprinkled sea salt across the top. It definitely helps give it more complexity in flavor but also helps the aesthetics with the contrast of white against dark chocolate.    7 fin

Lots of good stuff in there! Warning, it’s rich!

7 close

The taste testers loved it! One called it the best pie yet! Like I said, it is rich. You’ll want to cut thinner slices than most other pies. Also, the cookie crust did stick to the pie pan more than I wished. Not sure if I should have greased it or if that was a result of the freezing. One taster did not like the addition of the salt but that’s an easy omission if need be.

Overall, easy to prepare and well received treat tat can be made well ahead of time for a gathering. Hope you like it!

Week 6: Skillet Tamale Pie

This week covers two 52WeeksOfPie firsts: (1) A savory pie (as opposed to sweet) and (b) a top crust pie (as opposed to a filled or bottom crust-only pie).

Of course any time you start introducing new things, it only means more new ways to screw up!

Here at 52Weeks HQ, the hope here is that the Skillet Tamale Pie will be a meal, rather than as with previous weekly entries, which were all contrived to be sweet desserts. This brings the element of timing into play. With a dessert pie, there is less pressure on timing everything so that the pie is ready at a specific time. After all, dessert is not always a specifically timed event.  You might have it moments after your last bite of dinner or you might wait until hours later. If you are preparing pie as the meal, your audience is going to be less enthusiastic if the pie isn’t ready when they’re famished!

However, this one shouldn’t be too tough to time correctly. It will consist of two parts, which can be made concurrently with a little effort made towards timing. The two parts consists of the filling and the cornbread crust topping. The filling will feature flavored ground beef with tomatoes and black beans. The crust will be an easy to prepare cornbread topping, not from a mix, but rather some simple ingredients that will give it a real corn flavor.

Here are the ingredients:

Tamale Filling6 ingredients

  • 2 tablespoons vegetable oil
  • 1 minced onion
  • 2 tablespoons chili powder
  • Salt & pepper
  • 2 minced cloves garlic
  • 1 pound ground sirloin (lean)
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 cup of cheddar cheese, shredded

    Cornbread topping

  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled

OK, lots of stuff going into this one! More intimidating than it looks, though.

If you know how to mince garlic and onions, more power to you. Since these are not ingredients I have used in previous pies, I watched a couple of quick “How To” videos posted on the internet. They didn’t tell me anything I wouldn’t have guessed to do on my own but it reassured me I was on the right track,

Before starting, adjust your oven rack to the middle position and heat the oven to 450 degrees.

For the tamale filling:

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, chili powder, and 1/2 teaspoon salt and cook until the onion is softened. This took about 5 minutes. Stir in the garlic and cook for another 30 seconds or so.   6 skillet

At this point, stir in the ground meat, the beans and the tomatoes. I drained the beans but forgot to do that with the tomatoes. It did not make a huge difference in quality but the sauce pan’s limits were already being tested by the volume of ingredients so removing this little bit of liquid would have helped!

6 mixture

I broke up the meat with a wooden spoon and made sure it was browning throughout,. When I felt it was cooked through, I added the shredded cheese and then decided to add salt & pepper. Rather than just take a simple salt shaker and distribute NaCl across the skillet’s contents, I decided to use a salt grinder. As I was grinding the salt, the device broke and salt poured out everywhere. Fortunately, MOST of it missed the skillet, landing on the stovetop and floor. However, far more salt went into the concoction than I would have preferred. At this point, there wasn’t much I could do except blame everyone else in the kitchen, naturally, and move on.

6 mixture 2

For the cornbread topping

In between cooking the filling ingredients, I prepared the topping by whisking the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until it’s all uniform. Then stir in the butter. The resulting mixture is sticky and thick.

6 topping

Dollop the cornbread batter evenly over the filling and spread into an even layer. I struggled this part. The stickiness of the batter made it tough to spread once it was on top of the filling. I should have dolloped it out in smaller amounts rather than large globs. As a result, it did not completely cover my filling and ended up baking a little thicker than I would have wanted. I baked the pie for 15 minutes. I started checking at 12 minutes. If the cornbread topping had been applied thinner, it would have been done earlier.

6 baking

I let it cool for a few minutes and then served. The taste testers noticed the salt, though they were kind enough to downplay it as no big deal. A chef is probably his or her own worst critic though, and the extra salt flavoring was too much to ignore. At least I can chalk that up to kitchen error rather than a bad recipe. Not draining the tomatoes was a mistake. It made the pie more soupy than it should have been. The cornbread topping was terrific. It was slightly crunchy and complimented the spiced mixture. The beans gave it some extra heartiness and the tomatoes added flavor and texture. You could add cilantro to the mix if that’s your thing. It’s not mine.

6 finished

It was a fun diversion into savory rather than sweet. Hey, with 52 weeks of pie, it makes sense to mix it up a bit!

Thanks for reading!

Week 5: Chocolate Cream Pie

This week I was looking to make a well-balanced chocolate pie. I had a couple requests from taste testers for something chocolate. While the staff at 52 Weeks of Pie isn’t keen on taking requests, it seemed like the right time to dive into this one.

The idea here would be to make a chocolate filling with flavor somewhere between a melted candy bar and a milkshake served on a cookie crust with a freshly whipped topping. Lots of opportunity to screw this one up! Let’s see how it worked out…

5 ingred


         Cookie Crust
  • 16 Oreo cookies
  • 2 tablespoons butter – melted and cooled
    Chocolate Cream Filling
  • 2 1/2 cups half-and-half
  • pinch table salt
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 6 large egg yolks a
  • 6 tablespoons butter
  • 6 ounces semisweet chocolate
  • 1 ounce unsweetened chocolate
  • 1 teaspoon vanilla extract
    Whipped Cream Topping
  • 1 1/2 cups heavy cream
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

The crust was pretty simple. I pulverized the cookies in a Ninja food processor. I used Double Stuf Oreo brand cookies. I know there are some people who don’t like the Double Stuf, preferring a thin, single layer of white cream filling. These people generally are joy-less souls, stubbornly refusing to partake in the extra – the “Double” – layer of white cream filling, and, by extension, the fine extras in life in general. Avoid these people.

I took the pulverized granular mix and added the melted butter and then stirred it up, mixing thoroughly. I pressed this into my pie pan and then put it in the fridge for 20 minutes to help it keep shape before popping it into the oven for 10 minutes.

5 crust mix5 crust

While the crust was baking, I moved on to the filling prep. Bring the half-and-half, salt, and about 3 tablespoons of sugar to simmer in a medium saucepan over medium-high heat, stirring with a wooden spoon. Stir together the remaining sugar and cornstarch in small bowl, then sprinkle over your yolks and whisk until mixture is glossy and sugar has begun to dissolve.

5 eggs
Whisking the eggs with corn starch and sugar
5 eggs 2
Looking for a glossy mixture
5 egg
A suicidal casualty

When the half-and-half mixture reaches full simmer, drizzle about 1/2 cup hot half-and-half over yolks, whisking constantly. Then whisk the egg yolk mixture into the simmering half-and-half (the mixture should thicken in about 30 seconds). I learned this technique from a cooking show a while back. Rather than just pouring the yolks directly into the hot saucepan, this method will temper the mixture and avoid scrambling your eggs. After you do this, return the pot to a simmer, whisking constantly, until bubbles burst on the surface and the mixture is thickened and glossy.

Remove this mixture from the heat, add your butter, vanilla and chocolate until it all melts. I used a spatula to make sure none of the chocolate was sticking to the sides or bottom of the pan. It took longer than I expected to melt the chocolate thoroughly and it didn’t look as dark as expected. I poured this into my cooled crust and stuck the pie in the fridge for about 3 hours.

5 choco5 pie fin

When the tasters were assembled and ready, the whipped cream topping was prepared. The ingredients for this were thrown into a high bowl and beaten like they owed us money, until the mix was seemingly frothy and thick. In reality, the whipped topping wasn’t as firm as we wanted but further whipping would have just made it completely flat.

While the flavor was a hit with all the taste testers, the visual of the pie was not great. The whole thing seemed a bit flat and liquid-y. I think I might have mis-measured the butter, using 4 tablespoons instead of 6 in the filling. Would that make it runnier? There was no way a picture was going to work well but we did our best. The Oreo cookie crust was complimented as a highlight, furthering the theory that anything short of a Double-Stuf Oreo is just wasting everyone’s time.

5 fin pie 2

5 finpie 3


Week 4: Lemon Chiffon Pie

I love lemons. Love them. I like them as recipe additives and flavorings. I like the smell, I like the trees they grown on.  I have often said something along the variance of, “I’m not sure who invented the lemon but that guy was a friggin’ genius.” Often, the rhetorical statement elicits a response such as, “Duh, God!”4 lemon

Technically, the lemon is a hybrid fruit, like nearly every citrus we enjoy today. Some dude somewhere a long ways back, probably in Asia near today’s India, made a hybrid from a citron and a sour orange and came up with  the lemon, which is the only additive needed for perfect, refreshing iced tea (no sugar or sugar substitute needed, thank you. Just extra lemon).

At 52 Weeks of Pie HQ, the thought of making a lemon pie was intriguing . However, I’m not a huge fan of meringue, so the lemon chiffon pie was a much more attractive recipe, and I do have the final word.

4 goal

The challenges here are:

1) Create a powerful lemon flavor

2) Create a topping that is not dense but not soupy or runny

For the first, using lemon zest in addition to lemon juice will give it that extra burst of tart flavor. For the second, rather than relying on just gelatin or just corn starch for the whipped topping portion, this recipe will use both in moderation. Additionally, a graham cracker crust will give contrasting flavor and crunch.

The ingredients needed:

  • 9 graham crackers
  • 3 tablespoons sugar
  • 1/8  teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • FILLING4 ingredients
  • 1 teaspoon unflavored gelatin
  • 4 tablespoons water
  • 5 large eggs (2 whole, 3 separated)
  • 1 1/4 cups (8 3/4 ounces) sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons)
  • 1/4 cup heavy cream
  • 4 ounces cream cheese, cut into 1/2-inch pieces, softened

This was the first pie of the series where I made a crust from scratch. Graham cracker crusts aren’t too tough. The key is to get the crackers pulverized to a fine texture. Then I added the other ingredients to get a wet sand-like consistency. I pressed it into the pie plate. It wasn’t perfect but looked like it would work. The crust was baked for 15 minutes at 325 degrees.

4 crackers
Break the crackers into pieces
4 crust mix
The mix should be like wet sand after adding the eggs
4 crust
Press the mix into your pan

For the filling, I started by prepping the gelatin by adding half to a couple tablespoons of water in  two different bowls. Finding gelatin in the grocery store was a challenge. I looked for awhile and had to have two different employees help. It was near the Jell-O brand, which I expected, but it was small and easy to miss without guidance.

I whisked 2 eggs and 3 yolks together in a medium saucepan and then whisked in 1 cup sugar, cornstarch, and salt until well combined. Next, I whisked in lemon zest and juice and heavy cream. I cooked over medium-low heat, stirring constantly, until thickened and slightly translucent ( about 5 minutes). I then stirred in 1 water-gelatin mixture until dissolved and then removed the pan from heat.

4 lemon zest
Zesting the lemon

I took 1¼ cups curd from pan and poured it through a fine-mesh strainer set in bowl. I sort of had to push the custard through the fine mesh, which is fine. You don’t want the lemon zest in the pie. That was then transferred to the pie shell  and placed  in the freezer.

4 pie
Going into the freezer!

I added the remaining water-gelatin mixture and cream cheese to the remaining curd in pan and whisked it up, then pouring through strainer into now-empty bowl. And by pouring, I mean cramming. It was thick!

4 wisking
Mix, but not for too long!

To finish the topping I mixed the  3 egg whites until foamy (about 2 minute,s) and then added the remaining ¼ cup sugar. You want the whites stiff and glossy. Then I added the curd–cream cheese mixture and whipped with the idea of eliminating the streaks. In retrospect, I whipped too long. This should have been about 30 seconds but I kept going, convinced I needed to get everything thoroughly mixed. This created a “flatter” topping.

Undaunted, I removed pie shell from freezer and carefully poured the chiffon over the curd, allowing it to mound slightly in the center. I then popped it into the fridge overnight.

4 finished
Actual finished pie
4 actual slice
Actual slice with whipped cream topping

So, how did it taste?

The lemon flavor was definitely not weak! It had a bold flavor. The graham cracker crust was good too, though I thought it was too thick. My taste testers said the crust was fine, but I’d still go lighter next time.

The topping was the part I was least enthused about. Next time I will definitely whip it less to try and keep it light and fluffy. The flavor was good though. We added a new taste tester this week – neighbor Daphne St. Louis. Her input was well received and DSL should be allowed back for future judging panels.

Week 3: Bring out the bacon

Bacon-Apple Pie

Here at 52 Weeks of Pie HQ, we debated whether or not to stick with “traditional” pies for some time before venturing out into more unusual or exotic recipes. After all, it makes sense to have the basics down before trying to get too cute or tricky. While bacon has become a ubiquitous part of our culture and cuisine (the pork industry has great publicists), it hasn’t been thought of as a traditional pie ingredient.

On the other hand, there is nothing more American than apple pie, right? While it certainly wasn’t invented in the USA (apples were brought to America by Europeans in the 17th century) it’s safe to say it’s quite iconic. It might be un-American to say this, but in fact, apple pie dates back to the 14th century.

Regardless, while we were tempted to bring you a regular, good ol’ American apple pie this week, we decided to step it up a bit with the addition of bacon. There are numerous recipes out there that incorporate bacon into the pie, some using bacon crumbles sprinkled across the top and others substituting a bacon lattice for the top crust. We went with the latter but really, basically, it comes down to making sure you have the good apples, some sweet flavorings, and the right amount of bacon.

Ingredients used:3 ingredients

  • 1 pie crust
  • 4 large Fuji apples
  • 3/4 cup firmly packed light brown sugar
  • 2 tablespoons cornstarch
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 cup light brown sugar
  • 10 slices of bacon – preferably applewood smoked but any will do

Peeling apples has never been my forte but I was able to whip through these pretty fast. For my pie I used a sweeter apple (Fuji) rather than the more traditionally used tart apples, assuming that strategy would work well with the increased saltiness of the bacon. If you use Granny Smith, you might need more than the 4 larger sized apples I used.

3 mix
Dry ingredients before/after mixing

I tossed the dry ingredients together and pulverized the brown sugar with a fork until I had a sandy mix.

I had mistakenly chopped the apples rather than slice them but no matter, with the long cooking time, I assumed they’d cook through. I coated the apple chunks in the dry ingredients, getting them nice and covered before dumping the whole thing in a pie crust.

3 apples

The next part was the most fun. I arranged the bacon slices in a lattice framework across the top of the pie. This involved tucking them over and under the other slices. I felt like a little artistry was introduced with this method. I trimmed the edges that hung over the crust.

Just prior to getting a foil wrap and going into the oven

The pie was covered in foil and then baked for 1 hour at 350 degrees. I removed the foil and then baked for another 40 minutes. When I took it out of the oven, it was a thing of beauty! And it smelled pretty darn nice too. The bacon lattice work gave it a sort of a medieval look. I felt like I should dig in with my hands and use the tablecloth as my napkin.

3 finished 3 slice

It took awhile to cool down before I dared to slice in. However, it was the worth the wait. It met with universal approval among the taste testers.

My initial concerns about the mixture to coat the apples being too dry was unfounded. The pie was not even close to being dry, and in fact, was slightly more liquid-y than I expected. Chunks of apples, rather than slices, did not seem to affect the flavor negatively, though one tester said she’d prefer sliced apples. This one will be labeled a success!

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Week 2: Cherry Pie

With one pie in the books, the 52 Weeks of Pie committee was already getting requests and questions about a second week of pie. Whatever thoughts we might have had about being a one-hit wonder were eliminated by the volume of pressure from friends and family. We vowed not to be the Tommy Tutone of pies, and produce a second, equally substantial hit. [Confession: “867-5309 Jenny” is one of my favorite 80s songs!)

I cannot tell a lie: growing up, cherry pie was my favorite, and Mom made the best. I don’t know if she made her own 2 filling canpie crusts or not, but I’m sure the filling came from a can. There was nothing wrong with that. I remember the sheer joy of being able to use a spoon to eat any remaining filling that lined the inside of the can. I’m pretty sure I licked the inside of the lid too, sharp edges be damned!

At 52 Weeks, our pie would be slightly different. I’m pretty sure anyone can dump the contents of a can into a store bought crust so we upped the ante a bit by using frozen sweet cherries. I’d have loved to use fresh cherries but it’s the wrong time of year. To give the pie some tartness, we used a cup of cranberry-cherry juice. Additional flavors would come from cinnamon, vanilla, and nutmeg.

The ingredients:

  • 1 pie crust2 ingredients
  • 4 cups frozen pitted cherries
  • 1 cup cranberry-cherry juice
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon almond extract

I mixed the cornstarch, sugar and juice in a saucepan, bringing it to a boil to give it a slightly more thicker consistency. From that, I added the cherries, cinnamon, nutmeg and extract and tossed it all together. I prepared the premade pie crust and poured the mix into the crust.2 pie filling

I added the second layer of pie crust and tried to make it look neat by folding the edges together and pinching them into a sort of scalloped edging.

I baked the pie at 425° for 10 minutes. and then reduced the heat to 375° for 45 more minutes. 2 in oven

After 15 minutes I added aluminum foil to the crust to try and keep it from getting too dry. This was very difficult because the pie plate was so darn hot and it is not easy to wrap the foil around just the edge. I got it on as close as I could. When I told someone else this, she suggested I start with the foil on and remove it for the last 15 minutes of baking. Genius! Or so it would seem. I’ll try that next time.

The pie came out looking pretty and smelling great. I ate two pieces the first night. After the first piece, I wanted more. After the second piece, I felt sort of ill. Later, the family dug in and gave feedback. Some helpful criticism I received was there was too much cinnamon flavor. I personally thought the crust was too dry and crumbly. The filling was good but a bit runny; I’d like the cherry mixture to be thicker next time.2 slice

A good pie, but not a great pie. It wouldn’t wow most people but it wasn’t the pits, either. I learned a little and will use that info in the future. I am sure to revisit cherry pie again down the road!

2 jenny

Week 1: Banana Cream Pie


banana cream pie goal

The first pie I would attempt to bake was banana cream, which is definitely an old favorite of mine. My thinking was, since this is not a double crust pie, it would be easier. Just mix the ingredients and pour them into the crust layer. Easy, right?

Not so easy. While the recipes I looked at promised baking times of 15 minutes, the prep work was actually considerable longer considering I didn’t have any experience on what order to do some of the tasks.

One of my daughter’s found this recipe. I promised to be a great “old fashioned” style of banana creme. I’m not sure what the new style is – maybe kale and flax seed. Or gluten-free.   Anyway, here are the ingredients:

1 pie crust (baked)
2-3 bananas
1 cup sugar ingredients
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
​2 eggs, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
1 cup heavy whipping cream, whipped


I began by baking the crust. I knew this needed to be done before I could proceed to pour the filling into the pie. Since I am a beginner, I used a pre-made crust. We’ll get to real homemade crusts later!


Combining the ingredients was simple, once I had them measured out. It did take awhile to bring the custard mixture to a boil because I kept the heat too low. I was afraid of burning it, but it turns out you can have the heat surpmixturerisingly high for the milk/sugar/cornstarch mixture. After that,I added the eggs and vanilla extract and cooked for a couple more minutes before pouring it into a bowl to stick inside the fridge. In hindsight, I could have saved time by cooking my crust at this point since the custard needed to be refrigerated for 30+ minutes. Instead, I rested and watched a half-hour sitcom.

Eventually, it was time to whip the cream, admittedly, something I have hummed along to while Devo sang about it but not anything I have ever personally done. Using a mixer and a really deep bowl, I used a few tips from a pro and before long, I had a frothy cream to put on top of the pie. I added half the custard to the pie crust, and applied a layer of sliced bananas before pouring on the rest of the custard. I slathered the cream across the top and garnished with a few leftover banana slices. I put the pie in the fridge overnight and ate it the next day.

Finished pie


Was it good? I have to be honest, it was darn good! Family members agreed – and it seemed genuine, not just a “tell him what he wants to hear so he bakes more pies” sort of way. If I made it again, I’d add more bananas to the middle layer. Or some sort of banana liqueur to the mix into the whipped cream.

actual slice


It may not look just like the recipe picture but do they ever? Those pictured pies aren’t even always edible! Anyway, live and learn. And that’s one pie down, 51 to go!

Thanks for reading!

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