Here’s a recipe I finally got around to making from the Moosewood Cookbook by Mollie Katzen. I love her recipes but often find most of them daunting and time consuming, and I end up being intimidated and hesitant to make them. Well, this last week I got up the courage and finally said hell with it, I need to put some wear and tear into this cookbook. Over the weekend, I made falafel, a marinated cauliflower salad, and a dilled mint yogurt cucumber salad (all which I will post later). Here’s a dessert that caught my eye one day and I dog-eared it, being that it seemed relatively easy to make and would be quite good, since I’m a big fan of banana pies, especially banana cream pies. Adding a little sliced mango to the mix would be even better. I even had all of the ingredients on hand, although it required a hell of a lot of juice squeezing (and I later realized it called for fresh lime juice but I only had lemons which worked just as well)–I had to go steal some lemons from my neighbors tree because I was running out of juice. Anyway, it was a relatively easy pie to make, and it made a dual pie crust that I will use for something later this week (maybe a pumpkin pie?), but it was a little too sweet for my taste. The sweetened condensed milk was WOAH too sweet. But none the less, if it had a little less sugar, it would be just right. Just like a key lime pie with bananas and mango. The crust crumbled and didn’t stay together too well when I sliced it out of the pan, therefore it didn’t keep its form. But it was yummy.
2 bananas, peeled and sliced