Ingredients you will need:

1 cup sugar

1/2 cup cornstarch

1/2 teaspoon salt

4 Cups milk

6 Egg yolks, slightly beaten

2 Tablespoons butter

2 Teaspoon vanilla bean paste

2 Baked 9-inch pie pastry shells or you can make and substitute graham cracker crusts if you like

10 ripe but firm bananas

2 Cups of Sweetened whipped cream

Sprig of Mint for final garnish if you prefer but is not necessary

Preparing you Banana Cream Pie:

First you will combine all of the milk, and the sugar, vanilla bean paste, cornstarch, and salt on top of a double boiler. A double boiler is a pot filled with water that is directly over the heat, with another pan without any water on top of the pan over the heat. This is a design created long ago to help you from burning delicate sauces, or cream fillings for pies etc., so you will not burn them. You will whisk this sugar, milk and starch mixture vigorously to get the sugar melted, and also to make sure that you do not burn the milk. You will cook over the double boiler until the mixture is well thickened, while you have stirred constantly, making sure there are not starch globs in the mixture. You should have to stir for about 10-20 minutes, or until it is thickened to a very thick like oatmeal consistency. You will then add a small amount of the beaten egg yolks to the hot milk mixture into the while stirring constantly. You will do this in small amounts, until all of the eggs are incorporated. You will then add back over the double boiler and cook for 2-3 minutes longer. You will remove the creamy mixture from heat, and add the butter and mix into the filling and then let cool thoroughly.

While the mixture is cooling I would bake the pie shells according to the instructions on the package. I would cook until done and let them cool totally, as you do not want to create a soggy bottom pie. You will then add to the bottom of the cooked and then cooled pie shells with about ½ of the amount of cooled filling in each pie shell. You will then peel eight of the bananas, and slice them into the pie shell. You will then cover the cut bananas with the remaining pie filling.

For garnish you will cut on a bias or slanted angle pieces for the two remaining bananas. You will add most of the remaining pieces around the edges, and then you will whip some heavy cream with some sugar to stiff peaks. If you do not want to go through the trouble of whipping heavy cream you can use miracle whip or your local brand. In the center of the pie you will add the whipped cream, and then some of the bananas on the top in a flower pattern, or something creative. Add the sprig of mint to the top of the dessert and voila, Banana Cream Pie. This is a really easy recipe, and it is a good tasting recipe. I hope that you enjoy it.

Love those old-fashion pies that were always at grandma’s house!  One of the best things about visiting my grandmother’s old-fashion kitchen with it’s huge old metal wood cookstove was the wonderful baked goods sitting on the warmer.  Her biscuits and pies were unbeatable.  If you want to revisit grandma’s kitchen in your own house, here are three old recipes to get you going.  Dora’s Impossible Coconut Pie bakes into its’ own crust.  Mama Harvick’s Sugar Pie is just the plain old sugar pie so famous in the olden days.  And the Apple-Pecan Pie blends two of our favorites into one.

DORA’S IMPOSSIBLE COCONUT PIE

4 eggs
1/2 cup oleo
1 cup white sugar
1/2 cup flour
1/2 tsp salt
1/2 tsp baking powder
2 cups milk
1 cup coconut
1 tsp vanilla

Preheat oven to 350 degrees.

Place all the ingredients in a blender, one at a time. Blend until all mixed together. Pour mixture into a buttered 10-inch pie pan. Bake at 350 degrees for one hour. When done, the crust will be on the bottom.

APPLE PECAN PIE

This recipe is from an old newspaper clipping.

Sprinkle 1/4 cup chopped pecans on a unbaked 9-inch pie shell.
Mix together:
1 cup sugar
1 tbsp flour
1/4 tsp nutmeg
1/2 tsp cinnamon
5 to 6 cups apples, peeled, sliced or chopped–your preference
Place mixture over pecans in the pie shell. Dot with 2 tablespoons of butter. Top with the following crumb mixture:

1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1/4 tsp cinnamon
1/4 cup chopped pecans
Bake at 425 degrees for 45 minutes or until apples are tender.

MAMA HARVICK’S SUGAR PIE

I received this recipe from a dear friend. It is an old recipe in her family.

1 1/4 cups sugar
1 1/4 cups milk
3 tbsp flour
1 tsp vanilla
4 or 5 thin pats of butter
1 unbaked pie shell

Mix sugar and flour; add milk and vanilla. Pour into unbaked pie shell. Bake about 40 minutes in a 350 degree oven. Put pats of butter on top of liquid before putting in oven.

Enjoy!

Remember those delicious squash pies you loved so much when visiting Grandma?  Here are some pie and pastry recipes from an old cookbook I found.  Squash Pie is a lot like pumpkin pie but to many who ate Grandma’s squash pie, pumpkin just can’t compare.  Here are a couple of recipes for you to choose from.

SQUASH PIE

2 rounded cups cooked and strained winter squash
1 cup sugar
1 egg, lightly beaten
1 tbsp flour
1 tsp salt
1 tsp ground cinnamon
1 tsp ginger
1 pint sweet milk
2 regular pie shells OR 1 large deep dish pie shell

Preheat oven to 450 degrees.
Combine squash and sugar; add egg and mix. Mix together flour, salt, cinnamon, and ginger. Mix into the squash mixture. Gradually add milk. Mix well and pour into unbaked pie shell/shells. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake 50 more minutes.
Note: You can substitute pumpkin for the squash to make a pumpkin pie.

SQUASH PIE # 2

2 cups cooked squash
3 eggs lightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 cup Milnot
1 stick margarine
9-inch uncooked pie shell

To cook squash: Peel squash, cut in half lengthwise, spoon out seeds. Cut up into a saucepan and add 1/2 cup water. Bring to a boil. Reduce heat to low and cover with a lid. Cook until tender.

Preheat oven to 425 degrees.

To make pie: Into a large mixing bowl, put squash, margarine, eggs, sugars, spices and milk. Whip together with an electric mixer until well blended. Pour into an unbaked 9-inch pie shell. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake 45 minutes longer.

PIE PASTRY

Pastry for a double-crust 9-inch pie:

2 cups unsifted all-purpose flour
1 tsp salt
2/3 cup lard or solid vegetable shortening
5 to 7 tbsp ice water

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust or for a second pie.

Enjoy

When it comes to making desserts for my family during the hot summer months, I look for recipes that don’t involve turning on my oven. The recipes have to be easy, with common every day ingredients and more importantly, taste great!

When it comes to making these pies, it’s important to remember that they need to be chilled for several hours before serving them. If desired, you can garnish your pies with some whipped topping.

These recipes would be great for everyday desserts or prepare one for your next family gathering.

Chocolate Chiffon

1 baked pie shell
1 env. unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/2 c. cocoa
1/2 tsp. salt
1 1/4 c. milk
3 egg yolks
1 c. heavy whipping cream
3 egg whites

Sprinkle gelatin over water in a bowl; let stand for 5 minutes. Combine sugar, cocoa and salt in a saucepan. Stir in milk and egg yolks. Cook over low heat stirring constantly, until mixture thickens slightly, do not boil. Remove from heat. Add gelatin; stir until dissolved. Chill for 1 hour. Whip cream until peaks form. Gently fold whipped cream into chocolate mixture; beat egg whites and add to chocolate. Pour mixture into pie shell. Chill until set.

Chocolate Amaretto

1 graham cracker crust
1/3 c. cocoa powder
1 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
2 3/4 c. milk
3 tbsp. Amaretto extract
2 tbsp. butter
1 tsp. vanilla extract

Combine cocoa, sugar, cornstarch and salt in a saucepan. Gradually blend in milk, stir until smooth. Cook over medium heat, stirring constantly. Boil for 1 minute. Remove from heat. Blend in Amaretto, butter and vanilla. Pour into pie crust. Chill until firm.

Chocolate Banana Cream

1 baked pie shell
2 oz. unsweetened baking chocolate
2 1/2 c. milk
1 c. sugar
5 tbsp. cornstarch
1/2 tsp. salt
3 egg yolks, beaten
1 tbsp. butter
1 tsp. vanilla extract
2 med. bananas, sliced
1 c. whipped cream

Place baking chocolate and 1 1/2 cup of milk in top of double boiler over simmering water; heat and stir until melted. In a bowl combine sugar, cornstarch and salt; blend in remaining 1 cup of milk. Gradually add to chocolate mixture, stirring constantly. Immediately add egg yolks. Cook until mixture thickens, stirring constantly. Cook and stir 5 additional minutes. Remove from heat; add butter and vanilla. Pour into a bowl. Cool. Spread a small amount of filling over the bottom of the pie shell. Arrange a layer of banana slices on top of filling. Spread remaining filling. Cover bowl and chill.

Remember those delicious pies when you visited grandmother’s house as a kid? Bring that taste to your own dinner table and share your memories with your own kids. Here are old fashion pie recipes from my vintage collection that are sure to bring back mouth-watering memories. Pick your favorite or try them both; Lemon Pie with Meringue or Mom Wilburn’s Chocolate Meringue Pie.

MOM WILBURN’S CHOCOLATE MERINGUE PIE
This recipe was from the mother of the Country Music Duo and Grand Old Opry stars, “The Wilburn Brothers”. She said it was the pie she baked most often when they were boys growing up in Missouri.

1 cup sugar
4 tbsps cocoa, level
4 tbsps flour, level
Yolks of 3 large eggs, save whites for meringue
1/4 stick butter or margarine
1 1/4 cups sweet milk
1 tsp vanilla
1 9″ pie shell, baked

Combine the sugar, cocoa, flour, and 1/4 cup of the milk; mix well. Add the egg yolks and remaining milk, butter and vanilla. Cook in a double boiler until thick. Pour into the baked pie shell. Cover with the meringue topping listed below.

For the Meringue Topping:

3 large egg whites
1/4 tsp vanilla
2 1/2 tbsps sugar

Beat the egg whites until stiff. Add the vanilla and 1/2 tablespoon of the sugar. Continue to beat. Gradually beat in the remaining sugar. Pile the meringue on the pie, spreading all the way to the crust to seal the edges. Bake in a 300 degree oven until the meringue is browned, about 8 to 10 minutes.

Lemon Pie with Meringue
This recipe is a clipping from an old women’s magazine.

1 lightly baked pie crust shell
1 1/3 cups sugar
1/3 cup cornstarch
1 1/2 cups lukewarm water
Yolks of 5 large eggs, reserve whites for meringue
1 tbsp grated lemon zest
1/2 cup fresh lemon juice
2 tbsps cold butter, cut into small pieces

In a 2-quart saucepan, mix sugar with cornstarch. With a wire whisk, stir in 1 1/2 cups lukewarm water, egg yolks and lemon juice. Bring mixture to a gentle boil while stirring. Boil, stirring, for approximately 1 minute until translucent and thick. Remove from heat, stir in the zest and butter until butter is melted and blended in. Pour into the lightly prebaked crust. Make meringue and top pie.

Meringue:

Whites from the 5 large eggs used in pie
1/2 tsp cream of tartar
3/4 cup sugar

Beat egg whites and cream of tartar in a large bowl on low speed of electric mixer until they form soft peaks. Increase speed to medium-high and add sugar, a little at a time, beating just until stiff peaks form. Spoon meringue over the lemon filling and spread to the edges sealing to pie crust. Make decorative swirls in meringue. Bake 20 minutes at 350 degrees until browned. Cool completely. Refrigerate until serving time. Leftovers should also be refrigerated.

Enjoy!