Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
My Dad loves banana cream pie, but he’s not interested in the more instant versions of it that a lot of people rely on now. He wants real bananas, filling made of eggs, scalded milk, and sugar (don’t even think about using a pudding mix) and meringue topping. He has expanded his requirements to allow for some Nilla wafers if meringue is not incorporated, but only when they’re topped with a layer of hand whipped cream. No Cool Whip is allowed.
This strict adherence to high banana cream pie standards has its roots in his grandmother’s kitchen, where he remembers sitting at her big round dinner table with his brother and sister, impatiently waiting as a just made pie cooled enough to eat. He says they used to sit at the table and peel the bananas his grandmother would slice into the bottom of the pie crust while she stirred the pie filling on the stove – lots of bananas, because she almost always made two pies at once.
Recipe is courtesy of Lennie on Food.com
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