#3424 - Easy Banana Cream Pie

(by Shirley McNevich)

1 baked 9" pie crust
1/2 cup white sugar
1/4 cup cornstarch
2 cups whole milk
2 egg yolks
1/2 cup softened butter
1 TBSP vanilla
4 bananas
whipped cream OR thawed Cool Whip

Add 2 egg yolks to a small bowl--beat with a fork. In a saucepan over medium heat add 1/2 cup white sugar, cornstarch and milk--cook/stir until boiling. Use a spoon to add a little of the boiling milk mixture to the beaten egg yolks--beat with a fork, then slowly add the egg yolk mixture to the boiling milk mixture while stirring. Turn heat back a little and continue cooking/stirring until mixture thickens.
Remove from heat--add softened butter and vanilla--stir until mixed and smooth. Cool the mixture for 15 minutes. Peel 3 of the bananas and cut them into coin shaped pieces. Add the banana pieces to the milk mixture--stir carefully. Pour the milk mixture into the baked pie crust. Refrigerate until cold. When ready to serve spread whipped cream or Cool Whip over the whole top of the pie. Peel the last banana, slice it into coin shaped pieces and arrange them over the top of the whipped cream/Cool Whip.

#3152 - Rhubarb Mirangue Pie

(by Becky Lynn Mohr - friend)

1 - 9" baked pie crust dough
2 cups small cut rhubarb pieces
1 cup white sugar
3/4 cup Breakstone's sour cream
3 eggs
3 TBSP cornstarch
6 TBSP white sugar
1/8 tsp. salt

In a pot add rhubarb pieces, salt and 1 cup white sugar--add enough water to just cover the rhubarb. Cook/stir over medium heat until rhubarb is tender, then strain off any extra liquid. Cool the strained rhubarb to room temperature. In a bowl add sour cream and cornstarch--stir well. Add 3 egg yolks--stir well. In a saucepan add sour cream mixture and strained rhubarb--cook/stir over medium heat until mixture thickens. Remove from heat and pour the whole mixture into the baked pie crust. In a mixer add 3 egg whites--beat until stiff. Slowly add the 6 TBSP white sugar while beating the egg whites again--beat until stiff. Spread the mirangue mixture evenly over the rhubarb mixture, making sure that there are no empty spaces between the mirangue and the rim of the pie. Wet your index finger, start in the center of the mirangue and make a continuous spiral design in the mirangue. Bake at 375 degrees for 10-15 minutes or until mirangue is lightly browned. Cool completely.

#2772 - Scratch Banana Cream Pie

(by Shirley McNevich)

3 beaten eggs
3/4 cup white sugar
1 1/2 cups milk
2 TBSP cornstarch
1 tsp. vanilla
ripe bananas (peeled and sliced into coin shaped pieces--enough to fill the bottom of the pie)
1 baked pie crust

Bake a pie crust and let it cool completely. In a saucepan over medium heat add milk--stir and bring to a boil, then remove from heat temporarily. In a bowl add white sugar and cornstarch--stir with a spoon. While stirring, pour some of the hot milk into the cornstarch mixture. Once smooth, add the beaten eggs--stir until mixed. Put the rest of the milk back on medium heat--while stirring slowly pour the cornstarch mixture into the milk mixture--stir with a whisk until mixture thickens. Remove from heat--add vanilla--stir. While the milk mixture cools for 10 minutes, slice and place the banana pieces all over the baked crust. Carefully pour the milk mixture over the bananas in the pie crust. Cool completely. Refrigerate until cold.

#2582 - Double Chocolate Pie

(by Shirley McNevich)

1 - 9" baked and cooled pie dough
2 - 3oz. boxes Jell-O chocolate pudding (NOT INSTANT)
3 1/2 cups milk
2 TBSP butter
2 squares Baker's semi-sweet baking chocolate
Cool Whip (optional)

In a saucepan over medium heat add milk, both boxes of chocolate pudding, butter and baking chocolate--cook/stir until mixture comes to a full boil. Once boiling, remove from heat. Let it stand for 2 1/2 minutes, then stir. Let it stand another 2 1/2 minutes, then stir well. Pour mixture into baked pie crust. Place a piece of Saran wrap over the top, making sure the wrap is touching the chocolate mixture. Refrigerate until cold. Carefully remove wrap from the top. Serve with Cool Whip if desired.

#2571 - Creamy Chocolate Pie

(by Shirley McNevich)

1 - 9" baked pie crust (cooled)
3 1/2 cups cold milk
2 - 3oz. boxes Jell-O chocolate INSTANT pudding
Topping: 1 - 3oz. Philadelphia cream cheese (softened); 1 TBSP white sugar; 3 TBSP milk; 2 cups Cool Whip (thawed)

In a bowl add both pudding mixes and milk--beat with a wisk until thickened. Pour mixture into the baked pie crust. Refrigerate until firm. Topping: in a mixer add cream cheese, white sugar and milk--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Spread topping over the top of the pie.

#2570 - Creamy Pumpkin Pie

(by Shirley McNevich)

1 - 9" baked pie dough (cooled)
2 cups cold milk
2 - 3oz. boxes Jell-O vanilla INSTANT pudding
1 cup Libby's pumpkin
1 tsp. pumpkin pie spice
1 cup Cool Whip (thawed)

In a mixer add milk and both boxes of vanilla pudding--beat. Add pumpkin--beat. Add pumpkin pie spice and Cool Whip--beat until mixed, then beat for 1 minute. Pour batter into baked crust. Refrigerate overnight. Top with more Cool Whip before serving if desired.