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"My grandma taught me an old trick....to keep the bananas from getting dark, drizzle some orange juice over them and then drain thoroughly before adding to crust. The only thing that would make this pie better is a crust made from (politically correct) pork shorenting. She called it lard. We called it wonderful!"
"Very Good!! Reserved the large portions of fat for seasoning other dishes at a later date. (Freezes great in a zip lock.) Added 1/4 ts gound smoked chilpote at the end for a little snap."