1 each 9 inch baked pastry shell
3 tbsp cornstarch
1 2/3 cup water
1 can 14 oz eagle sweetened conden
1 milk, not evaporated milk
3 each egg yolks, beaten
2 tbsp margarine or butter
1 tsp vanilla extract
3 medium bananas, sliced and dipped
1 in realemon lemon juice and
1 drained
1 whipped cream for topping
Directions
In heavy saucepan, dissolve cornstarch in water; stir in sweetened
condensed milk and egg yolks. Cook and stir until thickened and
bubbly. Remove from heat; add margarine and vanilla. Cool slightly.
Arrange 2 bananas on bottom of prepared pastry shell. Pour filling
over bananas; cover. Chill 4 hours or until set. Spread top with
whipped cream; garnish with remaining banana slices. Refrigerate
leftovers.
Servings: 1 9 in. pie
Banana Cream Pie (From Eagle Brand Condensed Recipe brought to you by Recipe Ideas
Categories: Banana; Dessert; Fruit; Pie
The History of Recipes
Written cooking instructions as an idea can be tracked far back into ancient history, in fact as far as the Egyptians, and maybe further still. However, generally, these ancient cook books were just primitive pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a collection of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Progressing into Roman times 25BC a roman called Apicius created a collection of scripts which described recipes prepared by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman cooks made use of a good variety of aromatic flavors, including many that are still in use today like basil, rue and parsley. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, such as coriander, basil and rosemary. These new foods and tastes prompted an explosion in manuscripts on food, the majority of which still exist in private cookery archives. Over the succeeding few hundred years, the upper classes tried to lay on the most extravagent banquests, and because of this cooks and their recipes became highly prized. However, it wasn`t until the 19th century that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery books are increasing in popularity as a result of higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Banana Cream Pie (From Eagle Brand Condensed recipe.
