Pie of the Month

Monday 25th June

This one barely squeaks in.  It requires no baking, isn’t savoury, and has no pastry top.  The only saving grace is that we were in a bit of a pie drought, suffering no doubt from the Monday morning slot that has plagued the Product team for some months now.   It was also, it must be said, very tasty.

[Editor's note: Ian was so offended by this pie, or perhaps the presence of bananas, that he has given over the blog reins to a ghost writer.]

Recipe

No-Bake Crust:
1/3 cup margarine or butter
1/4 cup sugar
1/2 teaspoon ground cinnamon — optional
1 cup Kellogg’s cornflake crumbs

Melt margarine, sugar and cinnamon in small saucepan. Place over low heat, stir constantly until bubbles form around edges of pan; remove from heat. Add cornflake crumbs; mix well. Press mixture evenly into a 9″ pie pan to form crust and chill (or just use a regular graham cracker shell).

No-Cook Filling:
1 package (8-oz.) cream cheese, softened
1 can Eagle Brand sweetened condensed milk (not evaporated milk)
1/3 cup pure lemon juice (measure accurately)
1 teaspoon vanilla
4 medium size ripe bananas
2 tbsp. lemon juice

Beat the cream cheese until light and fluffy. Add the condensed milk. Blend thoroughly. Add 1/3 cup lemon juice and vanilla; stir until thickened. Slice 3 bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours, or til firm. (Do not freeze!).

Cut fourth banana into thin slices; dip in remaining lemon juice. Garnish top of pie with sliced bananas.

Serves 8