Banana-Walnut Soufflé Pie
This is recipe is from the 1940's
1-1/2 cups confectioner’s sugar, sifted
1 cup mashed ripe bananas
2 egg whites
2 tsp lemon juice
1/4 tsp salt
1/8 tsp cream of tartar
1/2 cup finely chopped walnuts
1-1/2 tsp vanilla
1 (9inch) pie shell, baked until just beginning to color
1/2 pint heavy cream, whipped with 1 tbsp sugar
Walnuts, halved or chopped
Preheat oven to 375 degrees
Mix confectioners sugar, mashed bananas, egg whites, lemon juice, salt and cream of tartar
Beat until mixture stands in soft peaks, about 4 minutes at high speed of electric mixer
Stir. In finely chopped walnuts and vanilla
Heap in semi baked pie shell
Bake 25 to 30 minutes or until top is well browned
Filling puffs up in baking, but will settle when cool
Serve with lightly sweetened whipped cream topped with walnuts
Serves 8
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