"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for BANANA CREAM PIE, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite
Added: Saturday, February 5, 2011


1 single crust pastry
1 c. sugar
1/4 c. cornstarch
1/8 t. salt, scant
3 c. milk
4 eggs
3 T. butter
1 1/2 t. vanilla
2-3 bananas, sliced
1 meringue recipe

Bake pastry in 9" pie pan at 450 degrees for 10-12 minutes. For filling, in saucepan combine sugar cornstarch and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Reduce heat. Cook and stir 2 minutes. Remove from heat. Separate eggs (set aside whites for meringue). Beat yolks slightly. Gradually stir 1 c. of hot mixture into yolks and return egg mixture to pan. Bring to gentle boil. Cook and sir 2 minutes more. Remove from heat and stir in butter and vanilla. Place sliced bananas in bottom of crust and pour some filling mixture over top to just cover. Place more sliced bananas over mixture and repeat with filling mixture and another layer of bananas ending with filling mixture over all. Make meringue and spread over pie. Bake at 350 degrees for 12-15 minutes. Cool and chill.
(A mixture of bananas and coconut is a good alternative for this recipe)




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