Time Traveling Table

While this dessert may not be an icon of 1950s Americana, it holds a truly iconic place in my family. My Nana had this recipe memorized, it was my Grandpa’s absolute favorite. Without fail, it appeared at every birthday, Father’s Day, and family celebration. Until digging into this decade, I had never made it myself, but bringing this recipe to life in my own kitchen felt so special to carry on that tradition.

Cream pies, in general, were incredibly popular during the mid-20th century, thanks to the postwar boom in convenience foods like boxed pudding mixes and pre-baked pie crusts. They were a staple on American dessert tables, offering an indulgent yet approachable treat that felt fancy without requiring hours of labor. Whether it was coconut, banana, or chocolate, cream pies embodied the era’s love for smooth, luscious textures and just the right amount of sweetness.

I hope you enjoy this butterscotch banana cream pie as much as my family has over the years. It’s sweet, nostalgic, and filled with love in every bite.

Ingredients:

• ¾ cup brown sugar
• 5 tablespoons flour
• ½ teaspoon salt
• 2 cups milk
• 2 egg yolks, slightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 2 ripe bananas, sliced
• 1 baked 9-inch pastry shell
• Whipped Cream Topping (below)

Directions:

1. Combine the brown sugar, flour, and salt in a saucepan. Slowly stir in the milk.
2. Cook over a double broiler over boiling water, stirring constantly, until the mixture thickens. Cover and cook 10 minutes longer, stirring occasionally.
3. Remove from heat. Gradually stir a bit of the hot mixture into the beaten egg yolks, then return all to the saucepan, stirring vigorously. Cook 1 minute longer.
4. Remove from heat, stir in the butter and vanilla, and allow to cool.
5. Slice the bananas. In the baked pastry shell, layer the bottom and sides with sliced bananas and top with pudding.
6. Spread with Whipped Cream Topping. Chill until serving time. Makes 1 (9-inch) pie.

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WHIPPED CREAM TOPPING

Ingredients:

• 1 cup heavy cream
• ¼ cup sugar
• 1 teaspoon vanilla

Directions:

1. Whip the cream until almost stiff.
2. Add the sugar and vanilla, and continue whipping until the cream holds a soft peak.
3. Sprinkle ¾ teaspoon unflavored gelatin over 2 tablespoons milk and stir thoroughly. Place over boiling water and stir until dissolved. Add to cream warmed to room temperature.
4. Chill and whip. Pile generously atop the Banana Butterscotch Pie.