Now that it is mid-June in Chicago-land, it is really hot! We’ve gone from our cold, wet Spring right into the super humid Summer. On a hot day when it’s best to keep the baking time to a minimum, this recipe for Mini Paleo Banana Cream Pies makes a delicious, beautiful, cool treat. Right now, we all wish there was more in-between on the temperature or time frame of change from cold to hot. But every year it seems to get hot so fast, and we never get used to the humidity.
I know I sound a little whinny right now, and I don’t mean to because I’d much rather be in Summer than Winter. It’s just we spent so many years living on the Pacific North-coast where it was so temperate that we just haven’t grown to appreciate the cold, snowy winters and the hot, sticky summers. Actually, I don’t know if we’ll ever really appreciate the weather here. A lot of our Chicago friends wouldn’t trade the “seasons” for the world. Yikes! What seasons!?! The seasons in Chicago are sub-zero, bundle up and scrape your car for 30 minutes before work or run from the house to the car to avoid melting in the summer time.
Needless to say, we miss living in a place where you can spend 80% of the year outside, not inside. And with the recent spike with temperatures into the 90’s and the heat index making it feel like 100 plus degrees, we have been doing as little baking as possible. Our house is kind of tiny and even turning on the gas stove seems to kick on the air conditioner. So when you can’t bake too long, make this cool, sweet without sugar pie! This recipe for Mini Paleo Banana Cream Pies is nice because you can even make the crust the night before when it is cooler (if you plan ahead which I rarely do these days). And even if you don’t manage to plan that step, the crust really only take about 10 minutes to bake so get it done quick and turn that oven back off!