This summer has been a whirlwind for me. I’ve officially switched my major to Sociology (whooh!), fallen completely and unbelievably in love with my partner, gone through a promotion at work and completed an exhausting back-country trip through Canyonlands in 105 degree weather. I wanted to make something extra-summery and fun to commemorate this first month and a half of adventure. I thought, well, everyone seems to like banana cream pie (aside from me.) It’s alright, I guess. So, when you’re a kid, you’re pretty much required to be scared of clowns, right? Yet, this fear somehow did not naturally instill itself in me. Instead, bananas became my demons. Always with the strings just flaking off the fruit and that chalky leftover banana taste in your mouth- disgusting. They always seemed under-ripe or over-ripe and so easy to bruise; I feel like nature should have wiped them out long ago. But, enough of that. This pie was worth the pain of facing the fruit. It’s made with a a really unique filling that slowly simmers the banana slices before straining them through, and then adds some orange juice and fresh banana slices for an extra pop. Treat yourself.

Deliciously yours,
Kate