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 have to bring an appetizer to a Holiday Party for an organization I belong to, and for some reason I decided that I wanted a fruit-based savory pie. After some online research I ended up with this flavor combination, and then I found a recipe for a galette with these ingredients which I easily adapted to make a pie.
It was great! Easy and delicious. Actually, more like satisfying and addictive. It tastes good warm and cold, so it’s perfect for a holiday buffet.
Apple, Onion and Bacon Pie
- 8 oz bacon, coarsely chopped
- 1 large sweet onion, thinly sliced
- 2 or 3 apples, thinly sliced
- salt & sugar to taste
- 2 9″ pie shells
Cook bacon over medium heat in a deep frying pan until crispy. Using a slotted spoon, remove bacon bits and set aside. Pour out all but 1 Tbsp. grease from the pan and reserve. Add the onion slices and cook until soft, stirring occasionally. Add the apple slices and cook until soft. Return the bacon to the pan and mix. Taste and add salt and sugar as needed. Set aside to cool.
Preheat oven to 400F (or the temperature indicated by your pie shell recipe).
Put the pie shell into your pie pan and press tightly. Add the cooled filling. Top with the other pie shell, sealing the borders with the bottom shell. Make several cuts on the top shell and bake until golden, about 30 minutes.