Banana Pie

Ingredients

• 3 bananas
• Yup sugar
• 1 tbsp butter
• 2 eggs
• Y& tsp salt
• 1-3 cup flour
• ■V4 cup boiling water
• %. tsp vanilla

Method

1. 1

   Cream together sugar and butter, add egg yolks slightly beaten, flour and boiling water, and cook in double boiler, stir constantly until thick.

2. 2

   Cool and add vanilla.

3. 3

   Peel and slice bananas, and put a layer of them in baked pie shell.

4. 4

   Spread with a layer of cream filling; lay on another of the bananas, and top with cream filling.

5. 5

   Make a meringue of the two egg whites and six tbsp sugar.

6. 6

   Spread on top of pie and brown.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 35. The excerpt below is the record exactly as published.

cup sugar 1 tsp. vanilla *4 cup melted butter Pinch of salt Bake pie crust just enough to set. Add mixture and bake slowly 45 minutes. If desired add one cup of chopped pe- cans, meringue if no nut in pie. Meringue: 1 pinch baking powder 2 egg whites beaten stiffly Brown slowly 4 tbsp. sugar ■ — Mrs. Robert T. Conycrs. Lemon Pie Cake 1 cup sugar 2 eggs 2 tbsp. flour Juice of 2 lemons Butter size of egg 1 cup milk %. tsp. salt Cream, sugar, flour and butter add lemon juice, egg yolks, milk and salt. Fold in beaten whites, pour in pie crust and bake slowly about 30 minutes. — Mrs. Chester Cleator. Lemon Delight Pie 1 cup boiling water 4 eggs 1 tbsp. butter ->4 cup sugar 1 lemon 2 tbsp flour Put boiling water in pan with butter and grated rind of 1 lemon. Mix sugar and flouf thoroughly and add to the 4 well beaten egg yolks. Add this mixture gradually to the boiling water and cook for a few minutes, stirring constantly. Add lemon juice. Beat the whites of 2 eggs and fold into the mix- Thursday Club Delicacies Ph ture. Pour into baked crust, beat two remaining whites and pale on top of pie. The meringue is made by beating egg whites until stiff, gradually adding a tablespoonful of sugar and lemon juice <>r vanilla to flavor. — Mrs. IV m. H. Perry. Chocolate Cream Pie 2 squares of chocolate T/2 cup sugar % cup cornstarch 2 eggs 2 cups milk x/\ tsp salt 1 tsp vanilla Melt chocolate, add sugar, cornstarch and milk, egg yolks and salt. Cook in double boiler until thick, stirring constantly. Flavor with the vanilla. Pour in baked shell and cover with meringue. — Mrs. Harold McLean. Cocoanut Cream Pie Filling 2 or 3 lbs cocoanut 2 egg yolks Top ]/2 cup sugar 2 egg whites 1 pint milk 2 tbsp sugar 2 heaping tbsp cornstarch % tsp baking powder Beat egg yolks in one-half cup sugar, add milk, cook for a few minutes, then add cornstarch dissolved in a little water. Cook until thick, add flavoring and cocoanut, place in pie shell. Beat the whites of eggs stiff, add sugar and baking powder, spread on top of pie and add cocoanut. Place in hot oven for a few minutes to cook white of eggs. — Mrs. Paul Mitchell. All Good Pie 2 cups sugar ^ tsp nutmeg y2 cup butter ^2 tsp allspice 4 egg yolks creamed Y$ tsp cloves 1 tsp cinnamon 1 tsp vanilla 1 tbsp vinegar Mix thoroughly and .old in the 4 stiffly beaten whites of eggs. Pour into crust and bake in slow oven. — Mrs. J. Kelso Macpherson. —85— Thursday Club Delicacies Swiss Pie One pint of milk 1 cup of almonds (blanched 1 cup of sugar and browned in butter) 2 tbsp cornstarch 1 cup of whipped cream 4 eggs candied cherries 1 tsp vanilla Heat milk in double boiler; when hot add one-half of the sugar, mix with cornstarch; stir until thickened. Add beaten eggs and other half of sugar. Cool and add ground almonds and vanilla. Pour imo baked pastry shell. Cover with whipped cream, and garnish with almonds and cherries. This will make two small p:es. — Mrs. Ruel Liggett. Cranberry Meringue Pie 1 cup sugar 2 eggs 2 cups cranberries 1 tbsp butter y2 cup cold water l/2 tsp vanilla 1 tbsp flour 2 tbsp powdered sugar Cook sugar and water to a syrup. Add cranberries. Cook until berries have popped. Cool a little. Mix smoothly in a bowl the flour and egg yolks. Add 2 tbsp of juice of the cranberries. Add this to the berries and simmer 3 minutes. Stir in butter and vanilla and set aside to cool. Pour into baked pie crust, cover with] meringue made from stiffly beaten wlv'tes of eggs and powdered sugar. Place in cool oven to set and slightly brown the meringue. — Mrs. Jack Lindsay. Transparent Pie 3 eggs y2 cup butter 1 cup sugar 2 tbsp plum or other tart jelly Beat well and pour into an unbaked crust. Cover with meringue when done or whipped cream may be used. — Mrs. Donald Deibert. —86— Thursday Club Delicacies Pies Kiss Pie 3 egg whites 1 scant teaspoon vinegar 1 cup sugar ice cream Beat egg whites until stiff. Add sugar a teaspoonful at a time (it takes from 5 to 10 minutes), then add slowly, the' vinegar. Bake m hour in slow oven, letting oven be almost cool at the last. Butter pans well. Either hake in 2 layers or spread in small circles ( with outside rim higher — making little shells. ) Serve with ice cream in shells topped with whipped cream or with ice cream between the two layers. — Mrs. Eddie Simpson. French Apple Pie Make crust of the following: Yi lb. graham crackers ( 1 10c pkg.) YA lb butter Pulverize crackers, mix in the butter and press into shape in pie tin. Fill this shell with highly seasoned cold apple sauce. Bake 20 minutes in slow oven, when cool, top with whipped cream and serve. — Mrs. W. H. Frcy. Date Pie Take 1 package of dates, stone and cut tip, 1 cup of water, juice of 1 lemon, 1 quarter cup of sugar. 1 tbsp. hutter, pinch of salt, one cup chopped walnuts. Bake pie crust first. Put ingredients on to simmer for 20 minutes. Fold in beaten whites of 2 eggs. Pour into p:e shell and set in slow oven 15 minutes. Serve with whipped cream. — Mrs. James M. Taylor. Divinity Pie Yolks of .^ eggs, juice of 1 lemon and rind, J/2 cup of sugar, cook in a double boiler; beat the 3 whites of eggs very stiff, adding nearly another l/2 cup of sugar. Have crust baked, mix both ingredients well, put in crust and bake slowly until heated through. —Mrs. Margaret Short. ' —87— Thursday Club Delicacies Apple Cream Pie One pint s'.ewed, sweetened apples. Rub through sieve. Add 2 yolks of eggs beaten well, 4 tablespoons sweet cream. Stir stiffly beaten whites in. Bake in short crust. When cool, cover with whip cream. — Mrs. H. L. Frisbic. Banana Pie 3 bananas Y\ cup sugar 1 tbsp butter 2 eggs Y& tsp salt 1-3 cup flour ■V4 cup boiling water %. tsp vanilla

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