“I have lots of favorite recipes! Most of them have been collected from dear friends and family members, so the food is associated with loving memories.” -Charlotte Ekstrom
Charlotte’s Banana Cream Pie
Grandma Griffin’s Pie Crust (Single)
1 1/3 cups sifted flour
Scant 1/2 tsp salt
1/2 cup chilled Crisco (I use the sticks)
3 Tbsp. ICE water
Combine flour and salt. Cut shortening into flour mixture until mixture resembles fine gravel. Add water, 1 Tbs at a time, tossing to moisten. Press dough together, handling as minimally as possible. Wrap in plastic wrap and chill for a half hour. Roll onto floured surface, carefully minimizing handling. Loosen dough from surface with a sharp-edged spatula. Carefully transfer to pie plate. Trim edge and flute as desired. Prick dough with a fork spacing holes about 1/8 inch apart along both bottom and sides. Bake at 425 for 12 minutes. Cool.
Banana Cream Pie Filling
3/4 cup sugar
3 heaping Tbsp cornstarch
Dash of salt
2 cups milk
3 egg yolks
2 Tbsp butter
2 tsp vanilla
1 Tbsp banana liqueur
Over medium heat, bring sugar, cornstarch, salt, and milk to a boil and cook and stir for 2 minutes.
Slightly beat 3 egg yolks. Stir about a cup of hot mixture into yolks, then pour egg mixture into the rest of hot mixture. Cook and stir 2 minutes.
Add butter, pure vanilla, and banana liqueur.
Slice bananas into pre-baked pie shell. Pour filling over bananas. Let cool slightly.
Cover with plastic wrap and chill until set for several hours.
Serve with homemade whipped cream.
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