Today’s pop was a fun one to make and to eat:
Banana cream pie is one of those desserts I didn’t “get” until I moved down south. Frankly, I hadn’t ever realized exactly what it was until I was down here — I always thought the custard itself was banana flavored, which, ew. But no, it’s vanilla custard layered with slices of banana, and it’s lovely.
To make the pop, I thinned out 1/2 cup of prepared vanilla pudding with 1/4 cup of milk. Then I used a knife to stick banana slices to the sides of the Zoku mold — I used as many as I could cram on, because I wanted this pop to be all about the banana. Finally, I tried to layer cookie crumbs into the pops as I poured (for the crust, of course). However, there was simply too much going on in these pops and no room for crumbs. I pressed a few into the bottoms of the pops (tops of the molds) instead.
They came out looking pretty good:
To my surprise, the bananas did not freeze solid in these pops. Rather, they retained their soft and creamy consistency, which provided a nice contrast to the harder pudding. The overall effect was excellent. I’m calling this recipe a keeper.