National Banana Cream Pie Day is recognized annually on March 2nd. Celebrated throughout the United States, pie lovers enjoy this day as they get to indulge in one of America’s most popular cream pies.
- Remember, bananas are loaded with potassium!
- Now there are many variations in thousands of recipes for this yummy pie and recipes for banana cream pie can be found in recipe books dating back to the 19th century.
- The English version of banana cream pie is called ‘banoffee’ pie, being a portmanteau of ‘banana’ and ‘toffee’. The recipe for this desert is much richer than its American counterpart, calling for lashings of condensed milk and toffee and often served with ice cream.
- Nearly one out of five (19%) of Americans prefer apple pie, followed by pumpkin (13%), pecan (12%), banana cream (10%) and cherry (9%)
- Until the early 1900’s Pie was considered a breakfast food.
- In England, Oliver Cromwell banned the eating of pie in 1644, declaring it “a pagan form of pleasure”
- “Wet bottom” molasses pie, Shoo-fly pie, were not originally made to eat. They were used to attract flies from the kitchen. They would stick to the pies
- Early colonists cooked their pies in long narrow pans calling them “coffins” Round pies were not common until the early 1800’s.
- In a 1951 survey conducted by the United States Armed Services, banana cream pie was ranked the soldier’s favorite dessert!
- Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout.
- High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.
- Pie is an ancient dish, although not the sweet pies and meat pies we know today. For much of pie history, the dough was inedible, used as a casing for meat pies to keep the juices in, before the widespread availability of pie pans.
- Cream, custard and pudding pies date back to medieval times.
- The Woman’s Exchange Cook Book of 1901: “Fill a pie shell, already baked, with sliced bananas and powdered sugar. Put in the oven a few minutes until the fruit softens. Very nice so, but far better to cover the top with whipped cream and serve at once. Flavor with lemon juice.”
- In 1906, The Blue Ribbon Cook Book provided a banana and custard filling, but the two were not blended together into today’s familiar, creamy banana filling. Instead, sliced bananas lined the bottom of the crust, and the custard was poured over it.
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