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Banana Breeze no-bake pie (1974)

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Banana Breeze no-bake pie recipe

A luscious, creamy, no-cook filling in a crunchy, no-bake crumb crust. Convenience ingredients cut your time and work. Almost as easy as peeling a banana.

1974 Banana Breeze pie recipe

Here’s how:

No-Bake Crust

1/3 cup regular margarine or butter
1/4 cup sugar
1/2 teaspoon cinnamon (optional)
1 cup Kellogg’s Corn Flake 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 Corn Flake Crumbs; mix well. Press mixture evenly in 9-inch pie pan to form crust. Chill.

No-Cook Filling

1 package (8 ounces) cream cheese, softened
1 can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
1/3 cup bottled lemon juice (measure accurately)
1 teaspoon vanilla extract
5 medium-size ripe Dole bananas
1 tablespoons bottled lemon juice

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

Slice the other two bananas and dip in remaining lemon juice. Garnish top of pie with banana slices as shown.

Yield: 8 servings

Also see: 15-minute chocolate-banana cream pie recipe (1994)

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