Friday, June 1, 2018

Farmer's Banana Ginger Pie (1965)

  • 3 medium bananas
  • 1 envelope unflavored gelatin
  • 2/3 cup sugar
  • 2/3 cup water
  • 1 tspn grated lemon peel
  • 3 tbspns lemon juice
  • 2 egg whites, unbeaten
  • Whipped cream
  • 9-inch Gingersnap Crumb Crust (see below)
Mix sugar and gelatin in top of double boiler; add water. Place over boiling water and cook, stirring constantly, until gelatin is dissolved. Remove from heat.

Add lemon peel and juice, and 1 cup mashed bananas (2 bananas) to gelatin mixture, and chill until mixture mounds when dropped from a spoon. Add egg whites and beat with rotary beater until mixture begins to hold its shape. (If necessary, chill briefly until mixture mounds when dropped from a spoon.)

Spoon into crust and chill. At serving time, peel and slice remaining banana. Dip banana slices in lemon juice. Spread on top of pie with whipped cream, and garnish with banana slices.

Gingersnap Crumb Crust
Mix 1-1/3 cups fine gingersnap crumbs, about 20 2-inch gingersnaps, with 6 tablespoons soft butter until crumbly. Press mixture on bottom and sides of 9" pie pan, reserving 3 tablespoons to sprinkle on top of pie, if desired. Bake in moderate over, 375 degrees, for 8 minutes.

(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)

More "Lost" Banana Recipes
Banana Spice Cake (1959)
Banana Foster Flambe (1980)

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