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One of my very favorite pies growing up was my mom’s Banana Cream Pie.  It wasn’t that I loved the banana part so much—it was the custard.  I used to get in trouble for sneaking tastes from the pan as it was cooling.  My mom would sometimes place it in the freezer to help it cool down quicker and I would open the freezer to just have a little taste.  I couldn’t help it!

I absolutely adore the custard that is used in this pie.  I love it warm or cold.  I just love it.  But now that I am older and making it on my own, what I really love is the versatility of this custard.  It can easily be made into a Scrumptious Banana Cream Pie, a Delicious Coconut Cream Pie, or just leave it plain for a Yummy Vanilla Cream Pie.  I will give you the basic directions, and then how to make the two variations.

Scrumptious Cream Pie

1/3 Cup Flour

2/3 Cup Sugar

¼ tsp. Salt

2 Cups Scalded Milk

3 Slightly Beaten Egg Yolks

2 TB Butter

½ tsp. Vanilla

Combine flour, sugar, salt and milk and cook over medium heat until mixture thickens and boils.  Cook 2 minutes longer.  Add a small amout of the hot mixture to the egg yolks and mix well.  Add egg mixture to pan.  Cook 1 minute.  Add butter and vanilla.  Cool. Pour into baked pie shell.  Top with whipped cream.

Variations

Banana Cream Pie—Add 3 sliced bananas to cream mixture when adding butter and vanilla.

Coconut Cream Pie—You will need 1 Cup of Coconut, Toasted. Add ¾ Cup of the Toasted Coconut to the cream mixture when adding butter and vanilla.  Sprinkle remaining ¼ Cup Toasted Coconut on the top of the pie before serving.

Photo by (c) Anna Ginsberg, www.cookiemadness.net

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