"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Banana Mango Pie Recipe

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This recipe for Banana Mango Pie, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tita Longoria
Added: Friday, September 21, 2007


12 pieces of melba toast
1 T. brown sugar
1 T. light brown butter, melted

Reduce the melba to fine crumbs in a food processor. In a bow, combine them with the sugar and butter. Spray the bottom and sides of a 9-inch spring form pan with no stick spray, then spread the crumb mixture evenly over the bottom, patting it lightly into place. Bake at 350 for 5 minutes.

1 package gelatin
2 T. cornstarch
4 oz. fat free sweetened condensed milk
12 oz. evaporated skim milk
1/2 cup sugar
1 egg yolk
1/2 cup egg substitute
1 T. light butter
2 t. vanilla
2 bananas, peeled, sliced

Combine the gelatin, cornstarch, milks and sugar in the top of a double boiler and cook stirring until thickened and creamy (6-8 min.) In a separate bowl beat the yolk and egg substitute together. Then, a little at a time, whisk about half of the hot milk mixture into the egg mixture, then whisk all back into the remaining milk mixture and continue to cook, stirring over the double boiler for another 5 or 6 min. Layer the bottom of the prepared spring form with banana and mango slices, then pour the custard over all. Chill for at least 4 hours.

1 cup Land O'Lakes nonfat sour cream
1/2 cup powdered sugar
1 t. vanilla
Whisk all ingredients together, then spread evenly over the pie. Chill for 30 min.

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Personal Notes:
Low calorie desert from Lake Austin Spa.




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