BANANA CREAM PIE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 246). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INGREDIENTS:
2 boxes, 3 ¾ ounces each, vanilla pudding and pie filling – NOT instant
3 cups milk
4 tablespoons butter or margarine
½ cup well-mashed banana (1 small), PLUS 2 large whole bananas, with green tips
¼ cup sugar
9-inch baked and cooled Butter Crust (see Index)
INSTRUCTIONS:
Beat pudding powder and milk thoroughly or put through a blender until smooth. Transfer to a 2 ½-quart sauce pan. Cook and stir over medium heat until you see the first bubble of a boil. Remove at once. Stir in butter and mashed banana. Arrange 1 banana, peeled and sliced ¼-inch thick, over bottom crust. Sprinkle with half of the sugar.
Pour in filling and let cool about 30 minutes. Arrange remaining banana, peeled and sliced ¼-inch thick, on top of cooled filling. Sprinkle with remaining sugar. Top with Cool Whip and chill several hours before cutting to serve 6 to 8. Keeps refrigerated, up to 2 days.
See also…
