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Banana Cream Pie

By Mike Hinkle 'The Pie King'

Banana cream pie has been a perennial favorite among pie lovers since bananas made their grand entrance in the American market back in the 1880s. Recipes began appearing in cookbooks dating back to the early 20th century.  

Here are a few recipes to try your hand at baking.

Banana Cream Pie, 1906
Line a pie pan with a crust and bake in a hot oven. When done, cover the bottom with slices of banana cut lengthwise, very thin, (Two small bananas are enough for one pie.) Then fill the pan with a custard made in the following manner: Two glasses of milk, two tablespoonfuls of corn-starch dissolved in a little milk, yolks of two eggs and one teaspoonful of vanilla extract. Boil in a double boiler until it thickens; then pour it into the pie crust. Cover the top with the whites of the eggs beaten stiff and slightly sweetened. Place in the oven just long enough to give it a rich brown color.
---Ella N. Mitchell ---The Blue Ribbon Cook Book, Annie R. Gregory [Monarch Book Company: Chicago] 1906

Banana Cream Pie, 2012

Ingredients

3 cups whole milk

9 inch pie shell, baked

¾ cup white sugar

1/3 cup all-purpose flour

¼ teaspoon salt

3 egg yolks, slightly beaten

2 tablespoons butter

1 teaspoon vanilla

3 bananas

Directions

1. Have baked 9-inch pie shell ready.

2. In a large saucepan, scald the milk.

3. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.

4. Stir constantly over medium heat until thickened.

5. Cover and cook for 2 minutes longer, stirring occasionally.

6. In a small bowl, beat 3 egg yolks. Stir a small amount of the hot mixture into the beaten yolks. When thoroughly combined, stir yolk mixture into hot mixture.

7. Cook one minute longer while stirring constantly.

8. Remove from heat and in butter and vanilla.

9. Let sit until lukewarm.

10.  Slice bananas and scatter in pie shell, then pour warm mixture over them.

11. Allow pie to cool before serving. Add whipped cream.