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An easy frozen banana pie, a Revol dish and the Edsels. Who could want more?
I am the first one to admit that making a pie…especially the crust…isn’t my forte. Sometimes it works, most times, it DOESN’T.
The wonderful people at Revol-USA asked me to review their new pie plate. While I thought I might do a new casserole for them, I figured I’d take a chance on making a pie. I kept my fingers crossed but then Helen Fletcher did a very timely tutorial on no-fail pie crusts, so I took a chance. IT WORKS!!!
Anyway, now onto the dish–It’s from their Crumpled collection.
See Revol on the web for more information.
This pie plate is deep, and I mean DEEP, so if you are making a single crust pie, use a recipe for a double crust.
You expect quality from Revol, and you get it in this pie dish. They are taking a turn into nice bright colors and you have your choice for this pan. I chose aubergine (purple) but you have bright red, lime green, yellow and dark blue. Gorgeous in all colors so it’s hard to choose. The colors are deep and dramatic. No skimping on pigment here. They are true artisans.
I baked the pie shell in a 450F/225C oven. No color change and no breakage or cracking…but this is Revol folks 🙂
I also put this into the deep freeze when I filled it. Again, no ill effects….but this IS Revol, folks 🙂
Release of the pie slice was as, well, easy as pie. Nothing stuck. Cleanup was just a soapy sponge and the pan looks brand new.
|Revol Pie Plate Before Use|
- You remember The Edsels
- You remember what an Edsel was
Banana Rama Lama Ding Dong Pie
- 1 9-inch deep dish pie crust
- 1 pkg (3.4 oz) instant vanilla pudding mix
- 1 pkg (3.4 oz) instant banana flavored pudding mix
- 1 ripe banana, mashed
- 2 cups cold milk
- 1 tub (8 oz) Cool Whip, divided
- 1/4 cup toasted coconut
Process the milk and banana either with a stick blender or a Ninja. Pour into a large bowl.
Add the pudding mixes and using a wire whisk, beat for one minute. Fold in 1 (one) cup of the Cool Whip. Pour into pie shell. Freeze until set.
When pie is completely firm, top with remaining Cool Whip and decorate with toasted coconut. Serve immediately or freeze until ready to serve.
|Banana Rama Lama Ding Dong Pie|
|Closer View of Pie and Revol Pie Plate|
|Semi Overhead View of Pie and Revol Pie Plate|
Anne Reesor says
I made a pie very similar to this, and it was fabulous. The only real difference was that I used coconut milk instead of milk, which added another subtle layer of taste. I tried this as I have a sensitivity to dairy and thought it might be a good replacement. IT IS!
Judith Hanneman says
OMG–You know I was just thinking today whether it could be made with coconut milk!!! I'm glad that you have let everyone know that it can!!! I have a number of vegan followers and they will be so glad! Thank you Anne <3