Coconut or Banana Cream Pie

Banana Cream or Huckleberry Cream

Recipe is for filling for 2 pie shells!!

  • 2 9 inch baked pie shells – pre-made shells from the store need to be forked bottom and sides!
  • 2 cups sugar
  • 3/4 cup flour
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 6 cups milk
  • 12 egg yolks, slightly beaten
  • 4 Tablespoons butter
  • 4 teaspoons vanilla
  • 4 cups coconut
  • or 2 or 3 Bananas
  • or can Huckleberry pie filling
  1. Heat water in bottom of double boiler to simmer
  2. Combine sugar, flour, cornstarch and salt in top of double boiler
  3. Mix with wooden spoon
  4. Blend in milk gradually, then add egg yolks
  5. Add butter
  6. Place over rapidly boiling water so pan is touching water
  7. Cook until thick and smooth, about 7 minutes, stirring constantly
  8. Scrape down sides of pan frequently
  9. Remove from heat
  10. Add vanilla
  11. Stir until smooth and blended, scraping sides of pan well
  12. Divide in halves
  13. Add coconut to 1 half
  14. Pour hot coconut filling into baked pie shell
  15. and pour other half into the pie shell with the banana slices
  16. Top banana slices when ready to serve
  17. Cover with waxed paper or plastic wrap and cool

For a 9 inch Banana Cream pie leave out the coconut, cover bottom of pie shell with banana slices, add filling, and cover the top with bananas

For a 9 inch Huckleberry Cream pie leave out the coconut, make the custard filling and cover the bottom of a cooked pie shell. Cover that layer with huckleberry pie filling.