Famous banana cream pie has two delectable cousins we’d like to have you meet: Banana Coconut Chiffon Pie and Banana Custard Pie. They’re not as well known, but they’re full of that tropical family’s familiar charm. Here’s how to make banana pies:
If you need any more incentive to make banana pies, there’s the fact that bananas are full of good things. They have helpful supplies of vitamins from A through C, as well as potassium (needed for heart circulation) and iron. They’re 99 percent fat free, low in sodium, and offer quick energy from natural fruit sugars. And it’s nice to know they are priced about the same as they were 20 years ago! How many foods can make that statement?
Banana Coconut Chiffon Pie
Soften gelatin in cold water. Slightly beat egg yolks in top of double boiler; stir in bananas, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened. Remove from heat. Add softened gelatin and stir until dissolved. Chill until mixture is slightly thickened. Beat egg whites until stiff but not dry. Beat cream until stiff. Fold egg whites, cream and coconut into banana mixture. Pile into pastry shell. Chill until firm. Garnish banana pie with additional whipped cream and sliced bananas, if desired.
Banana Custard Pie
Beat eggs with yolks in bowl. Beat in sugar, salt and 1/4 cup of the milk. Heat remaining milk and gradually add to egg mixture along with vanilla. Pour in unbaked pastry shell. Bake in 450-degree oven for 10 minutes. Reduce heat to 350 degrees and bake 25 to 30 minutes or until knife inserted in center comes out clean. Remove from oven and top with sliced bananas. Cover banana pie with meringue (below) and bake in 325-degree oven 15 minutes.
Add 1/8 teaspoon salt to 3 egg whites and beat until foamy. Gradually beat in 1/4 cup sugar and continue beating until stiff. Beat in 1/2 teaspoon vanilla.