1 prebaked pie shell (For a variation, roll unbaked pie out on graham cracker crumbs and bake as directed.)
⅔ c sugar
¼ c cornstarch
¼ tsp salt
2 ½ c whole milk
5 large egg yolks
3 tbsp butter
1 tbsp vanilla extract
1 c heavy whipping cream
3 tbsp powdered sugar
For Banana Cream Pie, prepare the filling as stated above. Thinly slice 3 bananas. Add ⅓ of the cream filling to the bottom of the pie crust. Next, layer on ½ of the banana slices. Spread on another layer of filling followed by banana slices and the final layer of filling. Continue with steps 3 and 4 above. Top with almond slices.
For Coconut Cream Pie, prepare the filling as stated above. Toast 1 ⅓ c sweetened coconut in a small to medium pan over medium low heat. Stir frequently until evenly toasted. Stir into the filling 1 cup of the toasted coconut. Pour into the pie crust and continue with steps 3 and 4 above. Top with remaining ⅓ c toasted coconut.
When I first met my husband, I didn’t know that pie baking was a prerequisite for acceptance by his family. Luckily, I had lots of experience in this area. Our first Thanksgiving, I won over his dad and great uncle with my pies and the rest of the extended family with freshly whipped cream. Celebrating with pie is a must with the Lundgrens.
Birthdays, holidays, weekdays…it doesn’t matter when. Recently, a coworker chose Banana Cream Pie for his milestone office birthday celebration and a Coconut Cream Pie accompanied it. With the leftover dough scraps, I cut out 4-0 and sprinkled them with cinnamon sugar before baking. My motto is to live life from one celebration to the next. Add pie and that makes for one happy life!
***Not all of our recipes are “USDA APPROVED” We highly recommend that you follow the USDA guidelines when canning and cooking. Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers. With all of that being said – can and cook at your own risk. If you feel that a recipe is “unsafe”, simply overlook it and move on. None of us are, “Canning Police” and we all should respect others. Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).
Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..