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!
>
> 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! Once I started searching for double crust banana pie, I got
lots of hits - most were exactly that recipe or slight variations. I
bet all of them originated with the recipe in this cookbook
<https://books.google.com/books?id=R39hcOnbyXAC&pg=PA91&lpg=PA91&dq=two%20cr ust%20banana%20pie&source=bl&ots=EyUGez-sxq&sig=JvF9RBgXT0OKsEvSm_Q2eDtbQOc&hl=en&sa=X&ei= vs6BVaqjKILJtQW8hLWYBA&ved=0CEwQ6AEwBw#v=onepage&q =two%20crust%20banana%20pie&f=false>
However, I found one completely different and interesting that calls
for rum. I made a banana cake last night and added rum - it was
verrrry tasty!
http://www.cooks.com/recipe/iu85v06e...d-rum-pie.html

--

sf