I had a couple of pie shells that I had to use today so I decided to make pies – I had bananas and coconut, so banana and coconut cream pies were the obvious choices. The recipe for the custard on the pie is the same, I just doubled it and used half over bananas and half mixed with coconut. The pies were simply delicious. I used the egg whites to make a meringue topping – just so I I could do something with them – but you can serve the pie with whipped cream instead. Unfortunately I don’t have a broiler in my oven, so it didn’t come out as well as it could. The pie itself was delicious, however.
- 1 9″ pie shell
- 3 egg yolks
- 3/4 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 2 Tbsp. butter
- 1 1/4 teaspoons vanilla extract
- 3 large bananas, sliced OR 1 cup sweetened coconut flakes
- whipped cream
- 3 egg whites
- 1/2 tsp cream of tartar
- 3 Tbsp sugar
Bake the pie shell according to instructions or your recipe. Let cool.
Preheat oven to 350F
Beat egg yolks in a small bowl and set aside.
Place sugar, flour and salt in a medium sauce pan and place on the stove over medium heat. Slowly add the milk, stirring constantly. Bring to a boil, lower the temperature and cook for two minutes. Scoop a ladle of custard from the sauce pan and transfer to the bowl with the egg yolks. Mix well. Pour egg yolk mixture back into the sauce pan, mix and cook for two more minutes. Mix in the butter and vanilla extract, stirring until they are incorporated.
If making a banana cream pie, place the banana slices on the bottom of the pie shell, then pour custard over it.
If making a coconut pie, stir the coconut into the custard.
Pour the custard into the pie shell. Bake for 12′. Cool and then transfer to the refrigerator for an hour.
If making the meringue, using the whisk attachment in an electric mixer, beat together the egg whites and cream and tartar until it becomes foamy. Gradually add the sugar and continue beating until it forms stiff peaks. Spoon meringue onto the cooled pie and put under the broiler for 3-4 minutes.
Adapted from Rudy Pfeffer’s recipe at Allrecipes.com
I got these to serve as the last course of my 13-course Xmas Eve dinner and they were perfect. Indeed, these were very good lemon bars overall. They come frozen, and the curd is perhaps more cream-like and less sticky than that of a regular lemon bar, but it had the right degree of balance between sweetness and sourness, and they were the perfect size for an after dinner bite. All in all very satisfying for anyone who likes lemon bars.
One of my Facebook friends posts pictures of beautiful desserts from time to time, and some time ago I chanced upon one of peanut butter trifle. I loved the idea and immediately decided that I would make it for Christmas. It was a great success. I loved it! Note that this is a pretty rich dessert, but not particularly sweet (or it doesn’t have to be, how much sugar you put is up to you).
I served these trifle in 8-oz wine glasses, this recipe made 8 to 10
Ingredients for the Trifle
- 1/2 batch brownies, cut in 1″ cubes
- peanut butter cream (recipe below)
- 2 cups coarsely chopped peanut butter cups
- 3 cups chocolate pudding (you can use instant)
- 1 cup heavy cream, whipped with 2 Tbsp. white sugar
Place a layer of brownies at the bottom of the serving dish(es). Then layer the peanut butter cream, peanut butter cups & chocolate pudding. Top with whipped cream and brownie crumbs.
Refrigerate until serving.
Ingredients for the Peanut Butter Cream
- 3/4 cup creamy unsalted natural peanut butter
- 6 oz cream cheese
- 1/2 cup sugar
- 2 Tbsp. milk
- 1/3 cup heavy cream, whipped with 2 tsp. sugar
Instructions for the Peanut Butter Cream
Using an electric mixer, whip the peanut butter and cream cheese together until combined. Add the sugar and mix until dissolved. Add the milk and mix again. Fold in the whipped cream into the mixture.