On Wed, 17 Jun 2015 11:28:33 -0700 (PDT), dsi1 >
wrote:

> On Wednesday, June 17, 2015 at 5:50:43 AM UTC-10, sf wrote:
> > A friend is asking "What's the secret in making Hawaii style "moist"
> > banana pie? I've never heard of it, but I'd never heard of bone in
> > brisket until yesterday either. Do we know it by another name? Any
> > tips to pass along?
> >
> >
> > --
> >
> > sf
>
> My guess is that it's different from an American banana pie in that it's not a cream pie but pretty much an apple pie using bananas. I had a banana pie for my birthday. I'm not a fan of the pie but anything is better than having cake for one's birthday. I hate eating cake on my birthday!

Yes, he said it's a two crusted pie like an apple pie. He says what
he has attempted has been dry. I can't imagine a dry banana pie, but
I'd never imagined a two crusted pie before he asked, so that one goes
in the bone-in brisket column. Two new things in two days! I wonder
what I will learn about tomorrow?
>
> The Hawaiian banana pie probably has it's origins from the Chinese. Most of the ones that I've seen were done in a Chinese style.
>
> http://allrecipes.com/recipe/royal-hawaiian-pie/

Thanks, I'll pass this on to him. He's like you, raised in Hawaii...
except he left, not sure at what age.


--

sf