Friday, March 4, 2011
1 refrigerated pie crust
3/4 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
3 egg yolks, slightly beaten
2Tbls margarine or butter
2 tsp vanilla
Coconut Cream Pie:
Stir 1 cup of coconut into cooked filling with the margarine and vanilla.
Banana Cream Pie:
(for my friend Beth)
Cool filling in saucepan to lukewarm. Slice 2 or 3 bananas into cooled baked shell. Pour filling over bananas.
Heat oven to 450 degrees F. Prepare pie crust for one-crust baked shell using 9-inch pie pan. Bake at 450 degrees F. for 9-11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
In medium saucepan, combine sugar, cornstarch and salt; mix well. Stir in milk until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 2 minutes. Remove from heat.
Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook just until mixture begins to bubble, stirring constantly.
Remove from heat; stir in margarine and vanilla. Pour into cooled baked shell. Refrigerate 3 hours or until set. If desired, top with whipped cream. Store in refrigerator.
(Recipe from Pillsbury Best Desserts)
Here is a video of Lil T following Step 3:
(next time we'll remember to turn off the TV and let little sister know we're "on the air")