Pie

Real Pie.  Not wheat/dairy/soy/sugar free pie.  Real, Good, Pie.

I doubled my favorite pie crust recipe, borrowed some of my mom's pie plates, and got busy.

Here's what I came up with:

Banana Cream (Lion House)

4 cups milk

2 cups half and half

2 tablespoons butter

1 1/4 cup sugar, divided

3 egg yolks

1/4 tsp salt

1/2 cup cornstarch

1 1/2 tsp vanilla

Bananas

(makes 2 pies)

 Measure 4 cups of milk, reserving 1 of those cups to mix with the cornstarch later.  In a large sauce pan add the 3 cups of milk, half and half, butter, and ¾ cup of sugar.  Cook over medium heat until butter is melted and milk is scalded (this means bring almost to the boiling point.)

In a small bowl, whisk the egg yolks well.  Add the remaining ½ cup sugar and salt and whisk very well.  Slowly add to the hot milk, stirring constantly for about half a minute.  Cook mixture for 15 to 20 minutes over medium heat, stirring frequently.

Whisk the remaining 1 cup of milk with the cornstarch until smooth.  Slowly add to hot mixture, stirring constantly to avoid lumps.  Stir for 2 more minutes.  Continue cooking for another 15 – 20 minutes, stirring every 5 minutes.  When pudding is thick, add the vanilla.  Remove from the heat.

Pour hot filling over sliced bananas.  Cool, then top with whipped cream.

2 Chocolate Cream

(same as banana cream, but melt 3/4 cup semi-sweet chocolate chips with the vanilla in the end)

Coconut Cream

(same as banana, except mix some toasted coconut into the pudding)

Mixed Berry

3 Pumpkin

I made them for our Annual Shamrock Club Harvest Dinner.  Yum.  Along with about 140 rolls.  Double Yum.  I'll post that recipe later.