This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Banana Cream Pie

Cookie Crumb Crust

1/3 c. butter, melted
1 1/4 c. vanilla wafers
dash of cinnamon

Roll cookies until fine. Mix with butter. Pat mixture evenly into 9″ pie plate. Chill before adding filling.

Cream Filling for Banana Cream Pie

3/4 c. granulated sugar
1/3 c. flour
dash of salt
2 egg yolks mixed with 3 – 4 T. corn starch

If you have a blender use it to mix the above ingredients. Then add slowly 3 c. warm milk.

Place over medium heat and stir constantly until thick. After the filling thickens continue stirring and cooking for another 5 minutes. Remove from heat.

Add 1 1/2 T. butter. Cool.

When cool, add 1 1/2 t. vanilla. Chill for several hours in refrigerator. Beat with a mixer to remove lumps. Place a layer of bananas and a layer of filling alternately until shell is full. Use 3-4 bananas.

Top with whipped cream or a meringue.

Serve chilled.