Ticket price includes homemade pie, hot cider and a hot chocolate bar – $10, adults; $5 for children 5-18; and children under five are free! Tickets can be purchased at the door or in advance at the ticket office of the Folkmoot Friendship Center.
Banana desserts became very popular in the 1880’s when the flavorful fruit become much easier to get in North America, Europe & Asia. Bananas are, of course, among nature’s healthiest bounties and they became one of the go-to dessert fruits because of their low price and interesting flavor.
One of the first recipes for a banana pie had vinegar and diluted jelly inside with a recommendation use boiled sweet potato if bananas were not accessible. Let’s be glad bananas are now abundantly available and we’ve moved on from that suggestion.
The next most popular recipe was simply baked bananas with sugar in a pie filling, once baked with a simple sprinkle of lemon juice. It wasn’t until the 1950’s that the Banana Cream Pie we now know was created and enjoyed by all.
In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.
http://folkmoot.org/wp-content/uploads/2015/11/REL-bananasbunch.jpg7791262Elizabeth Bursonhttp://folkmoot.org/wp-content/uploads/2017/04/FMLogo_NoUSA-2.jpgElizabeth Burson2015-11-30 10:38:242015-11-30 10:39:47Banana Cream Pie is a-peeling!