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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from a lady from Kaysville, Utah who came to our women's group to teach us how to make pies. All I can remember is that she was called the Pie Lady. This pie will make any kind of cream pie but I particularly like the banana cream variation. This makes enough for two pies. Ingredients:
5 cups milk |
2 eggs |
1 cup sugar |
1 (3 ounce) package jello brand pudding (this cannot be the instant kind) |
1 teaspoon vanilla |
1/2 teaspoon lemon juice (if making any kind except chocolate) |
1/2 cup cornstarch |
Directions:
1. Whisk all of your ingredients together in a pan.
2. Cook on high until it is almost to a boil.
3. Reduce heat to medium and take off when it has started to boil again.
4. Cool thoroughly with plastic wrap placed directly on top of filling.
5. Spoon into 2 pre-baked and cooled pie shells.
6. Note: Use the flavor of jello pudding to correspond to the pie you are making, banana for banana cream, chocolate for chocolate cream etc. Sliced bananas, coconut, grated chocolate etc. can be added to the filling or the bottom of the shells before adding cream filling.
7. Bonus note: Mix 1 cup Coolwhip with 1 pint of whipping cream after whipping to stabilize the cream. It will taste like fresh cream and will not get watery. You can cover your cream pies in this whipping cream and it will stay nice for as long as the pie lasts.
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