Food Friday: Banana Cream Pie & Devil’s Food Cake
Banana Cream Pie
by Casey Hawk
September 22, 2017

Do you have a sweet tooth?

If so, try out one of these #FoodFriday dessert recipes from “The Cookbook According to St. Paul’s,” a wonderful cookbook compiled in 1979 by the Paulist Women’s Club* at St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles:

Banana Cream Pie

½ cup sugar
3 tbsp. cornstarch 
3 tbsp. flour
½ tsp salt
2 cups of milk
1 egg, beaten in a small bowl
2 cups heavy cream, whipped
1 tsp vanilla
2 large ripe bananas, cut into slices
1 tbsp. powdered sugar
9-in. pie crust, baked and cooled

Mix sugar, cornstarch, flour, and salt in a bowl. Add milk, stir and strain into top of a double boiler. Place over medium heat and cook stirring consistently until custard becomes thick. Stir a little of the hot mixture into the egg and return egg mixture to the double boiler. Stir to incorporate egg into custard. Place mixture in a large bowl and refrigerate until cold. 
Beat the heavy cream, adding one tsp. of vanilla. With the same beater, beat the cold custard until it is very creamy. Fold half of the whipped cream into the custard. Fold banana slices into custard and pour mixture into pie shell. Add one tbsp. powdered sugar into the rest of the whipped cream and spread on top of the pie. Refrigerate until firm.


Devil's Food Cake

Devil’s Food Cake

½ cup butter, softened
1 cup sugar
1.5 cups flour
1.5 cups buttermilk
2 squared baking chocolate, melted or ½ cup cocoa
1 tsp. baking soda (dissolved in 1 tsp. of cold water)
1 tsp. vanilla extract
2 eggs

Cream butter and sugar. Add chocolate. Add one egg at a time to mixture and beat well. Stir in flour and buttermilk, alternating between the two. Add baking soda and vanilla. 
Bake in preheated over at 350 degrees for 25 to 30 minutes. Serves six to eight people.


* Now known as Parents Working for Children.


Want to find more recipes from “The Cookbook According to St. Paul’s?”  Check out our last #FoodFriday post!


Cookbook Cover