Banana Pie Recipe

(c) 2015, Linda Pogue

Banana Pie Recipe

I mentioned in a previous post that my son, Scott, had an independent living skills class all through homeschool high school. One of the things he learned is what is necessary to a recipe and what can be changed to make up a new recipe.

Not long ago, Scott decided he wanted a banana pie, but not a banana cream pie. He came up with the following recipe that is really good. Not too sweet, and not too rich, but just sweet enough. The texture is a little like the texture of a traditional pumpkin pie, but the flavor is definitely banana!

Christmas Day, he made two of these pies. There were seven of us there, and after pie was served, it didn't take long for everyone to request seconds. In no time at all, the pies were gone.

We played Monopoly for hours. When the pie was ready to slice, Jesse, my grandson, couldn't wait for his slice. The game was put on hold while everyone enjoyed the pie.

Scott has graciously shared the recipe with me, so that I can share it with you. Enjoy!

Banana Pie Recipe

Jesse ignores Monopoly until after the pie is served.
(c) 2015, Linda Pogue

Ingredients:

• 6 bananas, mashed
• 6 eggs
• 1 can evaporated milk
• 1 cup sugar
• 1 tsp. vanilla or banana extract
• 2 tbsp. cornstarch
• 2 unbaked pie crusts

Instructions:

Blend it all smooth and place into two unbaked pie crusts. Bake for 40 minutes on 350 degrees, then cool for 20  minutes. Chill for 1 hour.

Before serving, top with Banana Whipped Cream or Cool Whip.

Note: For deep dish pie plates, add two additional bananas.

Banana Whipped Cream

Ingredients:

• 15 oz. heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp. banana extract 

Instructions:

Whip with immersion blender or mixer till stiff peaks form. Top the pies, slice and serve.

Recipes (c) 2015, Scott Pogue

Mom's Texas Pecan Pie Recipe: My Mistake That Caused A Pecan Pie Fiasco!

Photo: akiraxander

My Pecan Pie Fiasco: Understanding the Recipe is Vital

Thanksgiving Day, 2008, I had Thanksgiving dinner at my house. My children and their families were there, as well as my husband's two uncles. Everyone else was out of town for the holiday.

I made a traditional meal, turkey, dressing, all the trimmings, and pecan pie. I used my Mom's Texas Pecan Pie recipe. It is so rich and delicious that she never failed to gain high praise for it. Mom has made this pie for so many years, I don't even know how old the recipe is. I can definitely remember it from the middle 1960's.

Unfortunately, I didn't understand her instructions very well. The instructions said to bake until a knife inserted in the center comes out clean. What it should have said was until the knife inserted comes out with a clear coating instead of dark coating.

Needless to say, I way overbaked the pie. It wasn't even chewy. It had the consistency of hard candy, and was very difficult to cut into slides, even more so to chew.

While the flavor was wonderful, and everyone loved the taste, I couldn't wait to get my mother on the phone to find out what I did wrong. When she explained what 'until a knife inserted in the center comes out clean' meant, I knew what I did wrong.

The next pies I baked using this recipe were perfect. Mom's recipe is below. The flavor of this pecan pie is divine. I hope you enjoy it!

In case you don't know, shelling pecans stains your hands brown and tears your cuticles. Buying your pecans saves your hands, and makes baking a pecan pie much faster!

 Mom's Texas Pecan Pie Recipe
Delicious--Even when cooked too long!

 

Raw Georgia Pecans Jumbo 2 Pound Bag

Ingredients:

• 4 eggs, beaten
• ½ cup light corn syrup
• ½ cup dark corn syrup
• 2/3 cup sugar
• 2 tbsp. butter or margarine, melted
• 1 tsp. vanilla
• 1 cup coarsely chopped pecans
• 1 unbaked (9 inch) deep dish pie crust

 Instructions:

1. Combine the first 5 ingredients, and then beat with an electric mixer until blended. 
2. Stir in pecans and mix well.
3. Pour mixture into pie crust.
4. Bake at 350 degrees for 50-55 minutes, or until knife inserted in the center comes out clean (until the coating on the knife is clear).

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Pecan Pie Shopping List

 

Pecans (fresh and already shelled are better!)
Dark Karo Syrup
Light Karo Syrup
Sugar
Vanilla
Eggs
Flour
Butter
Pie crust (or ingredients to make it yourself)

---

Pecan Pie Recipe Demonstration

Here is another pecan pie recipe for you to consider:

Do you have a favorite pecan pie recipe?

Raisin Pie Recipe: A Wonderful Childhood Memory

Photo: Connormah

Raisin Pie Recipe

When I was a child, living in the Ozarks of Arkansas, my mom would bake us raisin pies. I simply loved them, and often got into trouble for trying to sneak a piece before dinner.

Over the years, though, Mom lost her recipe. She and I looked through all her cookbooks and recipes boxes, but could not find it.

Several years ago, I mentioned mom's raisin pie to my grown daughter and her husband. They instantly decided they would like to have some. Together we searched the Internet looking for the type of pie I remembered. It was a syrupy pie, similar to a pecan pie. All we could find were raisin pie recipes with sour cream or some other ingredient that I absolutely knew was not in mom's original recipe.

After thinking about it for a while, I mentioned that the pie I remembered was very similar to a pecan pie, and we decided to experiment and make one up. Using the best pecan pie recipe I had, we replaced the pecans with raisins and popped the pie into the oven. Because we were having such a crowd for that family meal, we baked two pies.

It smelled heavenly while baking. When it was served, with a scoop of vanilla ice cream on the side, there was a collective sigh of satisfaction and enjoyment. Everyone loved it! One of my guests loved it so much, she went back for seconds, then thirds.

I suppose you know that raisins are chock full of fiber. With the fiber in the raisins and the sugar cooked with them, within a few hours, there was a slight laxative effect--for everyone but the one guest who had three slices. She experienced a more definite laxative effect! To this day, if you mention raisin pie to her, she will look wistful and tell you she wishes she could because it's just so good, but she's afraid to indulge.

Moral of the story: A little overindulgence sometimes brings unforseen consequences!

According to Raisin Research,
raisins and walking can lower your
risk of cardio vascular disease!

Raisin Pie Recipe

This pie is delicious, but should be eaten in moderation!

Ingredients:

•  4 eggs, beaten
•  1/2 cup dark corn syrup
•  1/2 cup light corn syrup
•  2/3 cup sugar
•  2 tbsp. butter, melted
• 1 tsp. vanilla
• 2 cups raisins
• 1 tbsp. flour
• 1 unbaked (9") pie crust (for lattice top, you will need two)

Instructions:

Combine all ingredients but the raisins and the pie crust, and then beat with an electric mixer until blended. Stir in raisins. Pour mixture into the pie crust. If desired, cut second pie crust into strips and create a lattice top. Bake at 350 degrees for 50 to 55 minutes until a knife inserted in the center comes out clear.

Visit the Links Below for More Great Raisin Pie Recipes!

• Simple Raisin Pie
• Old-Fashioned Raisin Pie
• Raisin Pie Recipe
• Mom's Very Old Recipe of Sour Cream Raisin Pie
• Raisin Pie Recipes (including a Lemon Raisin Pie)
• Apple Raisin Pie

Have you ever tried raisin pie?

Homemade Mile High Apple Pie



Photo: snowbear

Delicious Apple Pie

Many years ago, my family spent Thanksgiving with my sister's family at her home.

In addition to the usual turkey and trimming, she served the most delicious apple pie I had ever eaten.

Come to think of it, I think it was was the first apple pie I had eaten that was made with fresh apples instead of apple pie filling. I made sure to get the recipe before we went home.

As an added benefit, there is no sugar in the recipe, so it works well for diabetic dessert, too.

Mile High Apple Pie

Delicious with a Scoop of Vanilla Ice Cream!

Ingredients:

• Pastry for 9 inch pie (double crust)
• 3 tbsp. cornstarch
• 7 ¼ tsp. equal
• ¾ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• 8 cups sliced cored peeled Granny Smith or other baking apples (about 8 medium)

Combine cornstarch, equal, cinnamon, nutmeg, and salt. Sprinkle over apples in large bowl and toss. Arrange apples in pie crust. Top with second crust and crimp the top crust into the bottom crust to seal it. Cut holes into the top to allow the steam to vent. If desired, cut left over pie pastry into shapes and decorate the top of the pie.

 

Bake in preheated oven at 425 degrees F until apples are tender 40-50 minutes. Serve warm with vanilla ice cream.

Key Lime Pie Recipe

Wikimedia Commons

Key Lime Pie

Just the words make the tongue tingle to the tart lime taste. The limes this great American pie are made from are small key limes. Because the key lime juice is more yellow than that of the more common Persian lime, key lime pie has a yellow filling, unless the cook adds green food coloring.

While purists frown upon adding food coloring, either way the taste is something to remember. Historically, the original version of this pie was made with sweetened condensed milk, and often was not cooked. To ensure food safety, the filling for this recipe cooks in just three minutes after coming to a boil.

Want to make a special dessert? Try this modern version of an American favorite.

Key Lime Pie Recipe

This pie uses real limes, instead of reconstituted lime juice!

Ingredients:

• 2 cups sugar, 1/2 cup divided out into a separate bowl
• 1/4 cup plus 2 tbsp. cornstarch
• 1/4 tsp. salt
• 1/2 cup fresh key lime juice
• 1/2 cup cold water
• 3 eggs, separated
• 2 tbsp. butter
• 1 1/2 cups boiling water
• 1 tsp. grated fresh lime peel
• green food coloring, if desired
• 1/4 tsp. cream of tartar
• 1-9" baked pastry shell

Instructions:

1. In a medium saucepan, combine 1 1/2 cups of sugar with the cornstarch and salt.
2. Add the lime juice, the cold water, and the egg yolks; mix well.
3. Add butter to the mixture and gradually add the boiling water, stirring constantly.
4. Bring the mixture to a boil over medium heat.
5. Stirring constantly, cook for 3 minutes.
6. Stir in the lime peel.
7. If a greener color is desired, add a few drops of green food coloring. Remove mixture from heat and cool for 20 minutes.
8. Using the bowl of your electric stand mixer, beat egg whites on high until frothy.
9. Add the cream of tartar and continue to whip until stiff peaks form.
10. Pour the lime mixture into the prepared pastry shell. Gently pile the meringue on the lime filling and smooth to cover the filling.
11. Carefully seal the meringue to the edge of the pastry shell to prevent shrinkage of the meringue.
12. Bake at 350 degrees F for 15 minutes or until lightly browned.
13. Cool completely before cutting. This recipe makes 1 pie.

Do you like Key Lime Pie?

 

Please Comment Below

Sweet, Cool, Refreshing Dessert for the Summer: Blueberry Banana Cream Pie

Want to serve a sweet, cool, refreshing dessert to your family?

My family loves Blueberry Banana Cream Pie. What's more important is that it contains bananas, blueberries, cheese, and bread (pie shell), which covers several of the food groups!

Blueberry Banana Cream Pie

Provides a healthy dose of fruit and dairy with every slice!

1 ½ large Bananas
2 pkgs. dream whip
1 cup sugar
1 large block of cream cheese
1 can blueberry pie filling
2 cooked pie shells

Line 2 cooked pie shells with sliced bananas. Whip dream whip. Add sugar and cream cheese to dream whip and beat until stiff. Pour over bananas. Pour blueberry pie filling over top and chill.

Works well with cherry, apricot, blackberry, raspberry, strawberry and apple pie fillings, too!

Your family will love it!