It’s PieDay – Pie #1

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I’m linking these outfit details below, it’s part of the #nsale


I rotated it under the broiler to brown the top of it a bit.jcathell01

I LOVE baking, especially pies!  My maternal grandmother gave me this pie book years ago and she told me it belonged to her father, my great-grandfather.  Baking runs deep within my family and it’s definitely a passion that my grandmother passed down to me.  My great-grandfather came over on a boat from Belgium with his family when he was about 14.  They went through Ellis Island and their names are in the book!  He and his brother grew up to be professional bakers in Charleston, WV, my home state!  I remember my grandmother telling me about her mom, my great-grandmother and how she owned a small corner store during the depression…a very progressive woman for that time.  During the great depression she always gave food to people who couldn’t afford it and I just love that about her.  I would give anything to have my grandmother still alive and baking with me today, especially for this blog.  But, doing this keeps her memory alive and it’s something I love and share with my girls.  Hopefully, one of them will pick it up like I did.  I am by no means a master and I still have a lot to learn.  I think that if you can follow directions you can bake/cook anything!

When I made this pie yesterday, all three kids were up and running around.  There was not a quiet moment and concentration was a struggle.  I made a small mistake with the pie, but it still turned out delicious.  You can see my notes below with what the instructions said and what I did differently.  This book has over 400 recipes and I want to bake my way through it and share it with you…even if it takes me 10 years to do it.  I was in a bit of a hurry today, so I used the ready made pie crust by Pillsbury.  They are delicious and an easy alternative.  One day when I have more time, I will make one of the crust recipes.  There are 25 recipes just for crusts, so I just need to pace myself.  My goal is to do a pie post every other Friday so I don’t blow up like a whale.  But, in the fall when I’m at the farm every weekend I’ll probably do it every week.  My husbands friend’s can eat the pie instead of me!!!


(my hubby loves anything banana)


Milk – 1 1/2 cups

Granulated sugar – 1/2 cup

Salt – 1/3 tsp.

Pastry flour (sifted)-2 3/4 Tbsps

Cornstarch – 2 1/2 Tbsps

Egg yolks – 3 (I like to bring them to room temp)

Butter – 1 Tbsp

Vanilla Extract – 3/4 tsp

Egg Whites (stiffly beaten) – 2 (I used an additional 4 for the meringue topping)

Sugar (powdered) – 1/4 cup (an additional 1/2 cup to add to the 4 egg whites for topping)

Bananas (sliced thin) – 2 medium size

Pastry – 1 baked pie shell


Bring to a boil combined milk, sugar and salt, stirring occasionally to ensure the melting of the sugar and salt.  Combine pastry flour, cornstarch and egg yolks and store to a paste, adding a little cold milk to ease the mixing; gradually add the mixture to the hot milk sugar mixture, stirring constantly, until mixture is clear and thick.  Remove from the heat and stir in the butter and vanilla extract.  Now fold in the stiffly beaten egg whites, to which has been added the powdered sugar. (I did not fold it in, whoops, I just put the mixture in the pan and then added meringue as the topping)  At this point the sliced bananas should be added to the cream.  You may crush the bananas, if desired.  Immediately turn mixture into the pre-baked pastry shell while hot.  Allow to cool before topping with meringue or whipped cream.


I love deep dish pie dishes which is why I needed to make extra meringue to fill that sucker up!

Dolce Vita shoes | ASTR lace-up sweater | NIXON watch | J Brand jeans (so comfy and they have great stretch) | Vita Fede bracelet 

photography by Jen-Wright

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  1. We have a few of your grandmother’s cooksbooks as well, and I love seeing some of the handwritten notes in them. I love this series, Jess!

  2. This takes about 35 -40 minutes to bake in my oven, you want the center to still be jiggly but the surrounding pie to be puffed up and obviously cooked. The problem with PieDay is that I am now craving pecan pie something fierce, looking at these pictures and writing out the recipe just made my stomach growl and my chocolate cravings kick in.