Pie and more pie

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First, these recipes aren’t entirely new, but Stefani needs them posted, I made an unusual amount of pie lately, and I did a couple of new things, so here you go. Also, one thing about my Dad is that he makes the best pie I have ever had. I will try my whole life and probably not be as good as he is, but he did give me a good start. So, I made a banana cream pie for pretty much the first or maybe second time ever. I always make coconut because I like it better, but I had a friend request it.

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Now, this pie looked much better when I had put the fresh bananas around and decorated it all cute, but bananas oxidize and I had to drive this to Logan, but the coconut cream on the bottom looks just fine. I made a double batch of pastry cream, and I couldn’t very well waste it. So, I made two. I give the coconut a 9.5 It is truly amazing.

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Here is the recipe for banana cream pie, which comes from my dad:

Banana Cream Pie (1 pie)

3/4 cup sugar

1/2 cup flour

1/4 tsp. salt

3 cups milk

4 egg yolks

3  Tbs. butter

1 1/2 tsp. vanilla

Combine dry ingredients and stir. Add milk and stir until smooth. Over medium heat, bring to a heat to near boiling, stirring constantly. Temper the egg yolks (Pour 1/3 into bowl of egg yolks, then pour back into pan) and cook until it boils. Once it is at a hard boil, boil for about 1 minute. Remove from heat and stir in vanilla and butter. Pour into a strainer over a bowl and cover with saran wrap, let cool for one hour then place in fridge to chill. Put bananas into filling or onto the bottom of the curst (my dad does this and he says it keeps the crust from getting soggy). Top with whipped cream (Do not use cool whip) and shave a portion of a chocolate bar over top. CHILL

Now on to peach pie:

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I got this recipe from my good friends the Beykirchs. I have changed it a bit, but not much. I also give this a 9.5

Peach Pie

9 medium peaches (I use more than this)

½ cup water

¾ cup sugar (I use 1/2 cup sugar and it is always plenty sweet)

3 Tbs. cornstarch

½ tsp. almond extract

2 Tbs. butter (I have used 1 Tbs. before and I honestly can’t tell a difference)

Mix cornstarch and water together. Mash 4 peaches, add sugar and add cornstarch water. Cook until mixture is bubbling and thick. Remove from heat and add almond extract and butter. Add the remaining sliced peaches. CHILL for a few hours until it is very cold. Add fresh whipped cream, and Stef said to sprinkle cinnamon/sugar on top, which I quite liked.Also, I only use about 70% of the filling, so if you want to do the ratios to cut it down, go right ahead.

Comments

  1. thejohnmfamilyAugust 25, 2019 at 9:49 PM

    So, I can get 2 pies out of this recipe. 1/2 cup of sugar is fine, but if you increase the peaches in the sauce, you need to increase the cornstarch. You don't want this to be runny. I increase the almond to 3/4 tsp.

    ReplyDelete
  2. thejohnmfamilySeptember 6, 2019 at 9:21 PM

    I would stick with 4 peaches in the peach pie sauce, and along with that, I would decrease the water since the peaches have so much liquid. Next time I will go down to 1/3 cup for sure. I did a scant 1/2 cup of sugar and it was totally fine.

    ReplyDelete
  3. thejohnmfamilyNovember 27, 2019 at 4:06 PM

    Dad finally clarified his ridiculous instructions for the cream pie. Apparently you bring the base mixture to a boil for 2 minutes and then you temper the eggs add butter and it's finished

    ReplyDelete
  4. thejohnmfamilyNovember 27, 2019 at 9:15 PM

    And, apparently dad mixed in 1 cup of whipped cream to the filling before he puts it in the shell.

    ReplyDelete
  5. thejohnmfamilyDecember 2, 2019 at 2:31 PM

    So, if you want to toast coconut very easily, put it in a thin layer on a cookie sheet and bake at 350, stirring ever 2 minutes, for about 5-10 minutes. Then, you HAVE to give this the full 2 minutes once it comes to a steady boil or it is too runny.

    ReplyDelete
  6. thejohnmfamilyMay 21, 2021 at 11:17 PM

    Dad replaces half the water with vodka to keep the crust less wet.

    ReplyDelete

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