This recipe for Margorie Johnsons classic banana cream pie, winner of the first pie competition, is perfect for sweetening up family desserts. The recipe makes one 9-inch pie. For the crust, you will need 1 1/4 cups all-purpose flour, plus more for dusting, 1/2 teaspoon salt, 1/2 cup cold lard, cut into pieces, 2 tablespoons cold butter, cut into pieces, and 3 to 4 tablespoons ice water. For the filling, you will need 1 (3-ounce) package vanilla pudding mix, 1 1/2 cups milk, 1 1/4 cups whipped cream, 1/3 cup toasted coconut, plus more for garnish, 1/3 cup chopped toasted pecans, plus more for garnish, and 3 small bananas or 2 large bananas, sliced into 1/4-inch thick rounds. Follow the directions to make the crust, roll it out, and bake it until golden brown. Then, make the filling by whisking together the pudding mix and milk, cooking until thickened, and then adding in the whipped cream, coconut, pecans, and bananas. Pour the filling into the cooled crust and top with whipped cream, coconut, and pecans. Chill until ready to serve. This pie is best served the day it is made.
27.04.2023 @ 08:36
This recipe for Margorie Johnsons classic banana cream pie, winner of the first pie competition, is perfect for sweetening up family desserts. The recipe makes one 9-inch pie. For the crust, you will need 1 1/4 cups all-purpose flour, plus more for dusting, 1/2 teaspoon salt, 1/2 cup cold lard, cut into pieces, 2 tablespoons cold butter, cut into pieces, and 3 to 4 tablespoons ice water. For the filling, you will need 1 (3-ounce) package vanilla pudding mix, 1 1/2 cups milk, 1 1/4 cups whipped cream, 1/3 cup toasted coconut, plus more for garnish, 1/3 cup chopped toasted pecans, plus more for garnish, and 3 small bananas or 2 large bananas, sliced into 1/4-inch thick rounds. Follow the directions to make the crust, roll it out, and bake it until golden brown. Then, make the filling by whisking together the pudding mix and milk, cooking until thickened, and then adding in the whipped cream, coconut, pecans, and bananas. Pour the filling into the cooled crust and top with whipped cream, coconut, and pecans. Chill until ready to serve. This pie is best served the day it is made.