This has to be one of my oldest and most popular pies..I remember something similar when I was growing up in England, this one is even older and from Southern California circa 1930, & it is really good.
Also a great thing to have in any cook's recipe box in case of an emergency dessert..easily feeds 4-6.
This is not cooked..it is actually chilled, and ready in 2 hours!
You will need
a 9 inch cookie crumb pie crust
(crush graham crackers, wholewheat/digestive biscuits, even ginger biscuits in a ziplock bag with a rolling pin)..you will need to measure out 1 1/2 cups cracker crumbs.
Place crumbs in a medium sized bowl and add 1/3 cup melted butter and 1/2 cup sugar.
Mix well with hands or a wooden spoon then line the bottom and sides of a deep 9 inch pie plate)
1 1/2 cups sweetened condensed milk
1/4 cup fresh lemon juice ( juice of 2 lemons)
the zest of both lemons ( zest before juicing)
Stir together in a small bowl until it thickens.
Add 3 medium bananas cut into small chunks ( about 1 1/2 cups), stir well.
Then pour into the pie shell.
Cover the pie with 1/2 cup whipping cream whipped with 2 tbsp powdered sugar to stiff peaks.
Chill for 2 hours
Add some fresh banana slices soaked in lemon juice & drained for decoration,
Serve cold.
You may substitute any citrus (lime, orange) for this pie, just keep the ratios the same.
Also great to replace fresh berries (slice strawberries, leave blueberries, raspberries whole) for the banana.
Don't use kiwi or pineapple as they are too juicy.
Happy GOOD EATING
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