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Banana Cream Pie Recipes

Grandma's Recipes For Banana Cream Pie Are So Delicious And Easy To Make

Banana cream pie recipes are so easy to make yet the results always taste so delicious.

With the advance of commercial refrigeration, bananas became more plentiful by the end of the nineteenth century, and the demand grew for recipes that called for bananas. These are some of the first banana pie recipes ever published. They are suitable for any occasion.

Mom often served banana cream pie as a light dessert during the summer months, but we also enjoyed it as a special treat on other occasions, like Easter and St. Valentine's Day.

If you love the exquisite, tropical taste of banana baked in a pie, you will really love these old-fashioned recipes for banana cream pie. Try one today!

No Bake Banana Cream Pie Recipe

This little no bake pie recipe is taken from Mom's old recipe scrapbooks, circa 1929.

Imagine: A no-bake pie recipe with bananas that's very quick and easy to make, yet it results in a delicious dessert. Mom made it often in the summertime, and I always enjoyed eating it, especially when it had been chilled for a few minutes in the refrigerator.

Slice 2 large ripe bananas into a baked crust. Fill up with whipped cream, sweetened with vanilla. Drop a spoonful of red jelly on each piece and eat.

Deep Dish Banana Cream Pie Recipes

These traditional recipes for banana cream pie are taken from the book "Dishes & Beverages of the Old South" by Martha McCulloch-Williams, published by McBride Nast & Company, New York, in 1913.

Deep Dish Damson & Banana Tart, Or Pie
This damson and banana tart recipe is an heirloom in this realtor's family, coming down from English forebears.

Line an earthen pie dish two or three inches deep, with very good crust, rolled thin, but not stretched nor dragged. Cover it with bananas, sliced thin, lengthways, strew over three tablespoonfuls of sugar, and a pinch of grated lemon peel. Sprinkle with liqueur glass of rum or brandy or whiskey, then put in a layer of preserved plums -- damsons are best -- along with their juice. If there is, room repeat the layers -- bananas and plums and seasoning. Cover with a crust rolled fairly thin, prick and bake three-quarters of an hour in a moderately quick oven.

Serve either hot or cold, preferably hot, with this sauce: One egg beaten very light, with a cupful of cream, a wineglass of rum, brandy, or sherry, and a larger glass of preserve syrup. Mix over hot water, stirring hard all the time till it begins to thicken. It must not get too thick. --M. W. Watkins

Deep Dish Banana Pie Recipe
Line a deepish earthen pie dish with thin, very good crust, fill it three parts with bananas, sliced crosswise very thin. Cover them thickly with sugar, add the strained juice of a large lemon, dot with bits of butter, put on a lattice crust, and bake in a quick oven twenty-five minutes.

Banana Cream Pie Recipe

This vintage recipe for banana cream pie is taken from the "Second Edition of The Neighborhood Cookbook" published by the Council of Jewish Women, Portland, in 1914.

Slice three bananas, mash them thoroughly, one tablespoon butter, pinch of salt, one-half cup sugar, yolks of two eggs. Put all on stove and boil till thick like custard. Spread in baked pie crust. Add whites of two eggs beaten with two tablespoons of sugar. Spread and bake until brown.

Enjoy using these old-fashioned banana cream pie recipes. They are perfect for serving anytime and great to take on picnics.

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My name is Don and I've dedicated my site to bringing you the best in vintage dessert recipes.

Grandma's historical recipes are given exactly as they were first published and sometimes lack exact temperatures and cooking times. Here, you'll find...

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