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- I know that I have told y'all many times
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how much I enjoy getting letters
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and it's a bonus if they give me a recipe.
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It just makes me smile to think about
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young people in the kitchen
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carrying on family traditions.
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And this letter came to me in November of '22,
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so I'm a little behind,
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but I will catch up, I promise.
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Now, it reads this way.
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"Dear Paula Deen, hi, my name is Casey,
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"I'm a young man who lives in Tennessee,
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"and here's a recipe I thought you might like.
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"I hope you enjoy it as much as I enjoy giving it to you
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"and sharing it with you.
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"I love you, Paula, love Casey."
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Now, you think you're having a bad day,
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and someday sends you a note like that
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it can turn a bad day into a wonderful, sweet day.
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So it's wonderful that he feels comfortable enough
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to express his love for me.
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I mean to me that's just so sweet.
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But anyway this pie is very simple, Casey,
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and I love you for that.
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Now we have started out with one can of blueberries,
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and you wanna reserve the juice
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from that can of blueberries,
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and we're gonna combine that reserved juice
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with the sugar, the flour
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And we're gonna cook this until it thickens up,
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Now I wanna use my whisk
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to incorporate the flour with the sugar so it won't lump,
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'cause if you don't use cornstarch
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you do have to worry about flour
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doing the lumpy, bumpy thing on you.
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So we've got that mixed up good,
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and now I'm gonna add my dash of salt.
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In case y'all don't know what a dash is,
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And this is a smidgen.
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The smidgen's the tiniest,
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and the dash is the most.
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Somebody sent these to me,
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I thought they were so cute.
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Okay, so we're gonna turn on our eye.
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And I'm going to slowly incorporate that juice
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into our sugar mixture.
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I want y'all to notice there is a difference
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between blueberry pie filling,
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and just a can of blueberries.
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And if you can't find canned blueberries,
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just fresh blueberries,
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and make you a simple syrup,
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to maybe a half a cup of sugar, something like that,
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just to suit your taste.
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And I mix it real good,
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but I still see some lumpy little pieces of flour.
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So I'll keep just whisking that
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until those few little lumps are gone.
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Gonna turn up a little bit,
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and Theresa baked our pie shell,
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and look how pretty that is.
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Once in a while they're easy to burn.
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- And naturally we used the baking beads,
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we put down a piece of parchment paper,
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and then when it's halfway done
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we just lift that parchment paper off
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so the bottom can finish cooking.
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So I've got three bananas.
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I don't know if I'm gonna need three bananas,
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so I may just start out with two.
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I mean bananas turn (laughs)
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turn brown like you burned 'em,
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they turn brown very quickly,
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so I like to do that at the last minute,
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and I wanna make sure that I have lemon juice handy
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to put on it to prevent it from browning on you.
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Brown banana just turns me off,
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and it's funny how, depending on how you wanna eat 'em,
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like Bobby, he likes his so, so ripe,
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and I like mine just like this.
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No chance of it being dark anywhere.
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So it's all up to your personal preference.
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This is the kind of banana I like to use
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for my banana puddings and all
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'cause it will stay the right color
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a little longer than when it's real ripe.
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The only time I use an overripe banana
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is for my bread pudding
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or cake, something like that.
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Banana nut bread is wonderful.
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I make Mikey a banana cake with all the spices,
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it's one of my favorites.
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So you just wanna toss that all around,
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make sure the banana's coated.
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Let's come back over here.
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Turn that up a little bit.
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Casey, I'm gonna start with just two bananas,
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and see how that works out.
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I can always add the third banana, right?
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Just depending on how much,
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whoa, get back up there.
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How much banana ratio you like.
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When I'm making banana pudding,
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some people like a lot of custard,
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some people like a lot of crackers,
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and some people like a lot of bananas.
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Now for my preference,
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I like heavy custard.
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- Uh-huh, it's just good, isn't it?
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I think I'm gonna follow Casey's instructions,
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and I think we can do one more, don't you?
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Okay, so I got our blueberry juice nice and thick,
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and I had my blueberries in this bowl,
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so I just poured my syrup over the blueberries,
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and now I'm gonna put them in the refrigerator
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and let 'em cool because we don't want our bananas to cook,
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and it's got to be nice and chilled
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because our homemade whip cream,
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see how nice and thick that got?
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'Cause we don't want it to ruin our fresh
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This looks so wonderful.
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See how that tightened up,
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well it's actually gotten a little looser.
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It'll tighten back up.
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We had this in the refrigerator chilling
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because you don't wanna put hot blueberries
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on top of the beautiful cold bananas.
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And I'm so glad you told me to use three bananas
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'cause three bananas was perfect.
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So we're gonna have to...
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I'm not gonna be able to cut a piece
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probably until sometime tonight
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because it's got to get thicker again.
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Now this is fresh whipped cream,
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and I add one fourth of a cup of sugar
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to each cup of heavy whipping cream
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so it's nice and sweet.
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And I just don't like after you've used
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a fresh whip cream that frozen whipped topping
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just doesn't cut it to me.
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And now we're gonna add,
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just in case you don't know what it is yet,
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we're gonna add some more blueberries.
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This is a beautiful dessert, Casey,
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and I so appreciate you sharing the recipe with us
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because it's one of those easy
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but delicious recipes,
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and all of us mamas out there,
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and daddies, we love us some easy recipes, don't we?
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And this fresh mint is from my garden,
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and look how beautiful that is.
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That cream is wanting to come right out. (laughs)
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Love and best dishes.
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God bless you, Casey,
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and thank you so much.
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And I'll return that love to you.
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Hey y'all it's Paula Deen.
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Now if you enjoyed this video,
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and click the subscribe button,
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as well as the notification bell
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to be alerted when I post a video.
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Love and best dishes y'all.
