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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I am a pie maker. My grandmother was a professional pie maker. She taught all of us. This is an old family recipe we made in a double boiler- but I now make this filling in the microwave. My friend, Nan, gave me that tip about 25 years ago. It is no fail- no lumps!! Ingredients:
1 cup sugar |
1/2 cup flour |
2 cups milk |
2 eggs |
3 tablespoons butter |
1 teaspoon vanilla |
3 cups flour |
1 cup crisco shortening |
1 teaspoon salt |
9 -10 tablespoons cold water |
Directions:
1. For Chocolate - add 2 heaping Tbls. Hersheys Dry Cocoa and an extra 1/4 cup sugar. Mix sugar, cocoa and flour before adding milk. After cooking add vanilla and butter.
2. For Coconut - After cooking add small can of coconut, vanilla and butter .
3. For Pineapple - After cooking add small can of crushed pineapple drained well, vanilla and butter.
4. For Banana - After cooking add 3-4 sliced bananas, vanilla and butter.
5. In large mixing bowl combine sugar and flour (and cocoa).
6. Add milk using wire whip and mix well.
7. Cook in microwave for 2 minutes and whip.
8. Add beaten eggs and cook for 2 minutes and whip.
9. Cook 1 minute in microwave and whip.
10. (You may need to cook for another minute or two until the right consistency.)
11. After cooking add butter and vanilla.
12. Cool for 30 minutes and pour into cooked pie shell.
13. Cover filling with plastic wrap and refrigerate.
14. When pie is chilled, top with whipping cream.
15. I usually make the pie the night before serving and add the whipping cream the next day.
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