Tuesday Tip!

Pie season is upon us! The air is getting colder (freaking freezing if you live near me), the leaves are falling, the thrill of Halloween is filling our veins & the stab of fear is grabbing us as we realize that Christmas is literally just around the corner.

Having made 6 banana cream pies last week for our cub scout fundriser, I came upon a tip that worked beautifully!

I love banana cream pie. ANY pie that has the word 'cream' in the title is yummy. And any pie that has the potential of making a crust soggy has my name on it! But I'm pretty much opposed to soggy crusts. Never liked them, really. I like the contrast between smooth, creamy filling & a crispy, flaky crust. I've never known how to keep a pie crust crispy when being combined with a filling. I found out just before filling my pie & I'm going to spread this special secret with you!!!

For a flaky, crispy crust: melt some chocolate (milk, white, whatever 'goes' with your filling), melt it in the microwave & then brush it onto your pie crust and let it harden. Stick it in the freezer for a few minutes if you want. Then you can add your cooled filling. The chocolate acts as a barrier between the bananas (or coconut or mousse) and the crust.

It's amazing!

Happy Pie Season! And don't forget to call me to come over and share your spoils!