b'1- 9 Inch Baked Pie Crust ( recipe foundon page 274 )4 CupsFrench Custard ( recipe found onpage 280 )PREPARE 9 INCH BAKED PIE CRUST FOUND ON PAGE 274AND PREPARE FRENCH CUSTARD, FOUND ON PAGE 280. 3 BananasDIVIDE AND CHILL 2 CUPS. 1 CupPineapple JuicePREPARE BANANAS BY CUTTING THEM INTO 1/4 INCHSLICES AND SOAKING THE SLICES IN PINEAPPLE JUICE 1 1/2 CupCool WhipFOR ONE HOUR.PLACE 2 CUPS OF FRENCH CUSTARD INTO THE BAKED PIESHELL AND SPREAD THE CUSTARD SMOOTH IN THEBOTTOM OF THE SHELL.LAYER THE SOAKED BANANAS ON TOP OF THE CUSTARDLAYER, FILLING THE PIE SHELL ALMOST TO THE TOP.IN A MEDIUM SIZE BOWL COMBINE COOL WHIP, AND 2CUPS COLD FRENCH CUSTARD. BLEND USING A WIREWHIP. ONCE BLENDED, WHIP LIGHTFOR 3 MINUTES ONHIGH SPEED.USE AN ICING BAG WITH A LARGE STAR TIP. PIPE THESEVENLARGE OVENS, SHOWN ABOVE, WERE PURCHASED TOHELP KEEP UP WITH ABOVE MIXTURE IN THE DESIRED PATTERN ON TOP OFTHE PRODUCTION OF QUALITY BAKED GOODS DEMANDED BY THE CUSTOMERS OF THE FILLING UNTIL COMPLETELY COVERING THE ENTIREINDIANAPOLIS.JOHNPAID CASH FOR ALMOST ALL THINGSNEEDED TO MAKE THE PIE.BUSINESS GROW AND PROSPER.JOHN S. CLARK STATED IN A 1957 NEWS ARTICLEI VE ALWAYS BEEN SCARED TO KEEP REFRIGERATED UNTIL SERVING.BORROW. IVE NEVER MADE A MAJOR PURCHASE UNTIL I COULD AFFORD TO PAY MAKES ONE 9 INCH PIE.CASH.163 164'