Thanksgiving Banana Cream Pie

9-Inch
*make a 9-inch baked pie shell

2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk (only use whole milk)
4 egg yolks, slightly beaten (make sure you remove the nasty white membrane part)
2 Tbsp margarine or butter, softened
1 Tbsp plus 1 Tsp vanilla
Sweetened Whipped Cream for topping
3 Bananas
* Can be doubled to make 3 8-inch pies or 2 9-inch pies*

Bake pie shell. Mix sugar, cornstarch and salt in 1 1/2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in margarine and vanilla. Layer sliced bananas (about 2 bananas) in bottom of pie shell. Pour filling into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours. Remove plastic wrap; top pie with whipped cream and garnish with bananas.  (I usually skip the pressing plastic wrap part)

peanut butter and chocolate pie! yum!

INGREDIENTS:

40 thin chocolate wagers, ground fine in a blender or food processor (this makes approximately 2 1/4 cups of crumbs)***also can use keebler chocolate fudge-striped cookies, about 3/4 of the package***

1 stick unsalted butter (1/2 cup), melted

1/2 cup sugar

1 cup milk (or heavy whipping creme)

1 cup creamy peanut butter

1/2 teaspoon vanilla extract

1 1/4 cup well-chilled whipping creme

1/3 cup salted roasted peanuts, chopped fine (you can do this in a blender or food processor)

 

PREPARATION:

Reserve 1/4 cup of cookies crumbs (for decoration). Combine the remaining cookie crumbs and melted butter in a bowl.  Mix well.  Press this combo into the bottom and side of a 10" pie plate.  Chill shell in freezer.

 

In a heavy saucepan dissolve sugar in milk over moderate heat. stir occasionally.  remove pan from heat. Whisk in peanut butter and vanilla until well-combined.  Cool in a bowl set in a larger bowl of ice water.  Stir mixture occasionally.

 

In another bowl beat the whipping cream until it just holds stiff peaks and fold into peanut butter mixture with chopped peanuts.  Pour mixture into shell, smoothing the top.  Sprinkle reserved cookie crumbs on top.  
Freeze pie, uncovered until frozen hard, about 5 hours.  Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.  Let pie stand in refrigerator 30 minutes before serving.

Betty's Pie Crust

Makes about 3 Pie Crusts

5 cups flour
1t salt
*stir well
2 heaping cups shortening, cut in 'till crumbly

1 egg + 1 T vinegar + add water until = 1 cup then add to bowl

*Same recipe for crust in Apple Squares

Betty's Fresh Peach Pie

• 1 1/2 cups peaches-crushed
• 3/4 cup sugar
• 3 1/2 T cornstarch
• 3/4 cup water
• Boil until thick and clear
• Then add 2 cups fresh peaches.

Place in cooked pie pastry shell and serve.

Amazingly Simple Frozen Lemon Pie

2 C vanilla ice cream
8 oz. frozen lemonade concentrate
8 oz. cool whip

Stir together and put mixture into graham cracker crust. Freeze until you serve.

Grandma Betty’s Apple Pie Squares

Pie Crust

· 5 cups flour + 1 tsp salt→ stir well

· Add 2 heaping cups shortening → cut into until crumbly

· In a measuring cup → 1 egg + 1Tbl vinegar + water to equal 1 cup; then add to bowl and mix.

· Divide dough in half →roll out and place bottom of cookie sheet; use fork to make holes in dough

· Put apples (peeled & sliced if fresh or 3 cans of apple pie filling); then sprinkle apples with lemon and several dabs of butter

· Add pie crust top → fork or flute edges and fork holes throughout

Bake 425 for 25 minutes→ cool

Glaze

Combine vanilla, milk and powered sugar to taste→ spread over pie.