Blame it on an intoxicating emotional cocktail of stress, fear, and hunger, but there are no two ways around it: I deserve a big fat “F” in storm readiness. Like most people in the tri-state area, my time before Super Storm Sandy hit was spent frantically stocking up on food, gasoline, and low-tech entertainment like library books (remember those archaic things?) in case the hurricane truly was as bad as threatened. Furiously running at full capacity to not lose my shit in the middle of a swamped grocery store, my overloaded brain failed to consider each purchase in a truly rational light. Canned goods were fantastic, soups and dried meals could be heated over the gas range, but the double dip on washed, bagged greens? The attractively priced frozen puff pastry? The full case of almond milk Greek yogurt? Hate to ruin the suspense, but those hasty acquisitions proved poor purchases in short time.
Even without power, I held out hope that it would be a quick recovery. Wires came down right at the end of our sparsely populated dead end street and the damage was extensive, but we had been relatively lucky in past disasters. Keeping fridge and freezer doors tightly shut, it should have been easy to wait it out and return to normal life in no time. Days turned into the darkest nights imaginable, back into overcast days, rinse and repeat. The kitchen remained silent, without the comforting hum of appliances or crackling radiators. All that was left was the awful wind, whipping more gently now, but just as cruelly as ever.
Like a sick magic trick, those delicate, frilly salad greens transformed into a murky sludge pooling at the bottom of the bag. Many of the other well-meaning but badly executed purchases met similar fates; never before had I seen such a kaleidoscope of mold on a single cut lemon. With nothing left to cook, little that anyone cared to eat, and the days growing increasingly frigid, it was time to abandon ship.
Near the end of the nightmare, as temperatures dipped below freezing, we sought shelter with our incredibly generous, hospitable extended family a few towns away. Easily the best outcome of a bad situation, things certainly felt far less desperate when wrapped in a cloak of warm air, bright light, and wifi. There aren’t words enough to express just how grateful I am that they would unhesitatingly take in all four of us girls (myself, my sister, my mom, and my Isis.) Instead of fumbling through awkward and insufficient “thank you’s,” it was best to manifest that sentiment into something edible, of course.
Dangerously ripe bananas sitting on the counter were the catalyst, further fleshed out by available ingredients and the need for low-impact prep work in an unfamiliar kitchen. Fully enmeshed in all things pie thanks to the upcoming cookbook, that shallow glass pan was the first thing that made sense in so many painful days.
Bananas and chocolate, uncomplicated and unfussy, there would have been no recipe nor record if not for the rave reviews. Silky ganache lightened by the fruity accents and brightened with a light sprinkle of sea salt to finish, it seemed unremarkable at first, but now will never be forgotten. In fact, considering how the whole experience has forced us all to reevaluate the meaning of being thankful, I have a feeling that this may become our family’s new Thanksgiving pie for many years to come.
Graham Cracker Crust:
- 1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
- 6 Tablespoons Vegan Butter, Melted
Banana Ganache Filling:
- 4 Medium-Sized Ripe Bananas
- 3 Tablespoons Light Agave Nectar
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Vegan butter
- 2 Cups (12 Ounces) Semi-Sweet Chocolate Chips
- 1/4 Cup Vanilla or Plain Non-Dairy Milk
- Coarse Sea Salt, as Needed
- To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.
- Drizzle the melted butter into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.
- Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.
- For the filling, toss the peeled bananas into the food processor or blender, and thoroughly puree along with the agave and vanilla. Meanwhile, place the butter, chocolate chips, and non-dairy milk in a microwave-safe dish and heat for about 1 minute. Stir well to smooth out the mixture and allow any remaining chips to fully melt. Reheat at intervals of 20 seconds if necessary, stirring well after each one.
- Transfer the melted chocolate into the blender or food processor, and puree once more to fully integrate. Scrape down the sides of the bowl if necessary to ensure that everything is incorporated. Once completely smooth, pour the filling into your prepared crust, smooth out the top, and sprinkle very lightly with a pinch of coarse sea salt.
- Refrigerate for at least 3 hours before serving, or until set.
To make this recipe gluten-free, select gluten-free graham crackers or wafer cookies.
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Amount Per Serving: Calories: 219Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 169mgCarbohydrates: 26gFiber: 2gSugar: 16gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.