Over a Cup of Coffee: Making chocolate banana pie
February 15, 2018
A few weeks ago, Mary Burnett, of Craig, sent her recipe for chocolate pie, and readers could hardly wait to make the pie. Then, this week, I was looking through an old edition of a "1000 Recipe Cookbook," the seventh edition published by Dell Publishing (1951), and I found another delicious-sounding recipe, this one for Chocolate Banana Pie. It's a made from scratch recipe.
Chocolate Banana Pie
1 1/2 squares unsweetened chocolate
2 cups milk
1/4 cup sugar
5 tablespoons flour
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1/2 teaspoon salt
2 egg yolks, slightly beaten
1 tablespoon butter
1/2 teaspoon vanilla extract
1 baked 9-inch pie shell
2 ripe bananas (flecked with brown), peeled
Add chocolate to milk in the top of a double boiler. Heat over rapidly boiling water until chocolate is melted. Beat with rotary egg beater until blended. Combine sugar, flour and salt. Stir slowly into the chocolate mixture. Cook until well thickened, stirring constantly. Cook 10 minutes longer, stirring occasionally. Stir small amounts of hot mixture into egg yolks; then pour back into hot mixture while beating vigorously. Cook one minute longer. Remove from heat and add butter and vanilla. Cool. Cover the bottom of the pie shell with a small amount of cooled filling. (Be sure it is thoroughly cooled.) Peel bananas and slice into filling in pie shell. Cover immediately with remaining filling. Top with meringue or sweetened whipped cream. Makes 1 pie.
2 egg whites
4 to 6 tablespoons sugar
1/8 teaspoon salt
1/4 teaspoon flavoring, if desired
This is enough meringue to spread on one 8- or 9-inch pie. Beat egg whites until frothy. Add sugar gradually, then salt and beat until stiff. Spread meringue on cooked filling so that it touches the pie shell on all sides. Bake in a moderate oven (350 degrees) about 15 to 18 minutes or until a delicate brown.
Do you have recipes you would like to share with readers? If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.