Banana cream pie From Wikipedia, the free encyclopedia (Redirected from Banana Creme Pie) Jump to: navigation, search Banana cream pie, or Banana creme pie, is a banana variant of cream pie. It is a dessert often comprised of the following ingredients: a baked pie crust (sometimes made from graham flour), sugar, flour, salt, milk, eggs, butter, vanilla, and bananas and banana flavored crust. It was created by Erika Carr in 1913 (This statement is unsubstantiated and seems dubious. In fact there is a recipe for a banana cream pie submitted by Ella N. Mitchell in The Blue Ribbon Cook Book, by Annie R. Gregory, published by Monarch Book Company, Chicago in 1906. (Ref - Ms Lynn Olvers, www.foodtimeline.org)). Other common derivatives include the addition of coconut, cinnamon, chocolate, cheese and various other fruits. A recipe for a banana flavoured crust (which is in fact unusual in most of the classic recipes): From Epicurious: a recipe from a Memphis restaurant called McEwen's on Monroe Crust 2 1/2 cups graham cracker crumbs 1/3 cup sugar 1/4 cup mashed banana 1/4 cup (1/2 stick) unsalted butter, melted The following is copyright (it seems to be an interesting aspect of recipe copyright that lists of ingredients are not copyrighted, but methods are - it makes sense, because anybody can put a list of ingredients together, but only a good cook will know what to do with them, or how to make them work) For crust: Preheat oven to 350�F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add unsalted butter and stir to moisten evenly. Press onto
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A pie is a baked food, with a baked shell usually made of pastry that covers or completely contains a filling of meat, fish, vegetables, fruit, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either 'one-crust,' where the filling is placed in a dish and covered with a pastry/potato mash top before baking, or 'two-crust,' with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts or tartlets. An example of a bottom-crust-only pie that is savoury rather than sweet is a quiche. Tarte Tatin is a one-crust fruit pie that is served upside-down, with the crust underneath. Blind-baking is used to develop a crust's crispiness, and keep it from becoming soggy under the burden of a very liquid filling. If the crust of the pie requires much more cooking than the chosen filling, it may also be blind-baked before the filling is added and then only briefly cooked or refrigerated. Pie fillings range in size from tiny bite-size party pies or small tartlets, to single-serve pies (e.g. a pasty) and larger pies baked in a dish and eaten by the slice. The type of pastry used depends on the filling. It may be either a butter-rich flaky or puff pastry, a sturdy shortcrust pastry, or, in the case of savoury pies, a hot water crust pastry. Occasionally the term pie is used to refer to otherwise unrelated confections containing a sweet or savoury filling, such as Eskimo pie or moon pie.
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Banana Cream Pie
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