Tanglewood Pie with The Mischief Maker
Cream Cheese, Whipped cream, banana pie with salted blueberry and lime topping.
I can’t tell you how to sculpt, paint, or design in the duration of this post, but I can do you one better and give you the recipe for Tanglewood pie.
I will be posting videos for recipes and articles featured in my Newsletter, The Mischief Maker on Substack every week. Look out for a cocktail every Monday and a dessert recipe every Thursday.
This simple pie recipe is from where I'm from in Whitesburg, Kentucky, and a restaurant they had for years called The Courthouse Café where you could go in and get a slice. You just have to believe me when I say it's really good. I wanted to share the recipe with you. It couldn't be simpler. But then again, simple is good. You make two mixtures that are folded together, a whipped cream mixture and a cream cheese mixture. Then, do a layer of the finished combined cream, a layer of sliced bananas, and add more cream on top. The blueberry topping is made with blueberries, sugar, and lime juice on the stove and is supposed to be served warm on top. If you really want to up the ante, use a little apple cider vinegar in your homemade pie crust. Let it be rustic. It isn't worth wasting the enjoyment of how easy this is on fussing with it too much. I do think the homemade crust took it up a notch. But everyone I know used the pre-made crust, and it is still very good. I did a full bake of the shell and lined it with aluminum foil and pie weights or filled it with uncooked rice or dried beans. Here is the recipe. I'm not sure why, but I always serve it when I do pasta meals.
My garden is pivotal to what I do with my sugar flowers. I need them to be growing, so I can cut and reference them for my sculpting and painting. Here the flowers cut from my garden serve as a fun mix with the sugar flower that we sculpted for September, the large pink dahlia on the left.
Tanglewood Pie
9 inch fully baked pie shell or frozen unbaked pie shell
1 cup heavy cream
12 oz Cream Cheese softened
1 1/4 cup sugar, divided
2 ripe bananas, sliced
1 cup fresh blueberries
1 Tbsp fresh lime juice
1 Tbsp butter
Bake a fully baked pie shell from scratch or bake frozen pie shell according to package directions. Let cool completely. (About 45 mins)
Beat cream at a high speed in an electric mixer in a medium bowl until soft peaks form. Beat cream cheese and 3/4 cups sugar with an electric mixer in a large bowl three minutes or until smooth. Fold whip cream into cream cheese mixture. Spread 1.3 of mixture into pie crust shell; top with sliced bananas. Top with remaining cream cheese mixture. Cover and chill for two hours or until firm.
Meanwhile, stir together remaining 1/2 cup sugar; blueberries, lime juice, and butter (salted Kerry Gold) in a medium saucepan. Bring to a boil; reduce heat and simmer four to five minutes or until blueberries soften and mixture thickens slightly. Serve warm or at room temperature spooned over pie slices. Makes 8 servings.
For the pie dough and crust making and the instructions for the fully baked pie shell:
How To Make Pie Crust with Apple Cider Vinegar and How to Fully Bake a Pie Crust
In lieu of a dessert this week, I wanted to post a recipe and video on how to make homemade pie crust from scratch. Additionally, I wanted to show you how to fully bake a pie crust, an instruction on full prebaking: for fillings that are fully cooked. This is one of the first videos we filmed, so I’ve improved! But this pie dough recipe and set of instructions will work for you, and this video shows you how to fully bake a pie crust. This is something that I've always struggled with doing or finding clear directions on how to do properly ! Anything I’ve ever read was frustrating, convoluted, and confusing. But I've finally figured it out! I think this will be lots of use for you. One day, I may do a video and pictorial with close-ups of the process, and add them back here, but for now I hope this will do.