Father and Son Bake Off

Jon asked Art to teach him how to bake a banana cream pie.  He also wanted to learn how to do a crust like his grandmother in Honokaa made it.  Art's mom was famous for all the delicious pies they used to bake at their restaurant.

Art is showing Jon how to measure shortening by referring to Archimedes' Principle of water displacement.

Remember, these are two guys with science degrees.

"Are you really using butter, Dad?" asked Jon.  Yup!  We're back to butter now.

"Gently... gently!"  admonished Art.

After mixing the sifted flour, salt and baking powder with the butter and shortening, Art had Jon combining the mixture to a mealy consistency.  Art dropped in a little water at a time to get the right feel.

After they got the right consistency, the mixture was lightly pressed into a ball shape.

Sarah and I took photos to remember the occasion and to remind them of how it was done.

While Jon rolled the dough between two pieces of waxed paper, Art checked his mother's family recipe.

Art then showed Jon how to flip the crust onto the pie plate and trim off the excess.

The next step was to flute the edges.  I could never get my crusts to look pretty, but Jon got the hang of it quickly.

The beautiful work of culinary art went into the oven to bake a while and then we were ready for the filling.

They used vanilla pudding as a shortcut instead of the magical concoction that Art's mom used to make.

Jon cut bananas to add to the pudding.

It was really looking fabulous!

Then into the refrigerator for about and hour and we were ready for our dessert.  We topped it with some whipped cream and  I must say, it was delicious! 

I can just picture Art's mom proudly looking down on her son and grandson as they carry on her legacy.

Our daughter, Tiffany?  I have a feeling she prefers getting her pies bought at Baker's Square or Anna Miller's... like her mother.  It may not be as delicious or satisfying, but it's a whole lot less work.