These old fashioned banana cream pie recipes are some of the first ever published. If you love the exquisite, tropical taste of sliced bananas baked in a homemade pie, you'll really love these easy-to-make pies. Enjoy making one today!
Mom's Recipe Scrapbooks (1920s)
Slice 2 large ripe bananas into a baked crust. Fill up with whipped cream, sweetened with vanilla. Chill. Drop a spoonful of red jelly on each piece and eat.
Filling: Combine 1 cup brown sugar, 2 tablespoons flour, 2 tablespoons butter, 2 egg yolks (save whites for topping), 1 cup warm water, 1 teaspoon vanilla; cook over heat to thicken, and cool. Cut 2 bananas in slices in baked crust and pour in filling.
Topping: Beat the whites of eggs with 1 heaping tablespoon of sugar and spread on top. Brown meringue in oven. —Mrs. H. Frost
3 eggs, separated
3/4 cup granulated sugar
3/4 cup potato meal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla flavoring
Beat egg whites until stiff, forming peaks. Beat yolks and add sugar, beating well. Fold in beaten egg whites. Sift flour, baking powder, and salt together and fold into egg mixture.
Pour evenly into two 8-inch cake pans and bake at 400° for 10 to 12 minutes.
Place sliced bananas over the baked layers and top generously with sweetened whipped cream.
Dishes & Beverages of the Old South (1913)
Line a deep 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 (400°F) twenty-five minutes.
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 about three-quarters of an hour in a moderately quick oven (375°F).
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.
Second Edition of the Neighborhood Cook Book (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 meringue over top and bake in hot (375°F) oven just until brown.