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
- Heat water in bottom of double boiler to simmer
- Combine sugar, flour, cornstarch and salt in top of double boiler
- Mix with wooden spoon
- Blend in milk gradually, then add egg yolks
- Add butter
- Place over rapidly boiling water so pan is touching water
- Cook until thick and smooth, about 7 minutes, stirring constantly
- Scrape down sides of pan frequently
- Remove from heat
- Add vanilla
- Stir until smooth and blended, scraping sides of pan well
- Divide in halves
- Add coconut to 1 half
- Pour hot coconut filling into baked pie shell
- and pour other half into the pie shell with the banana slices
- Top banana slices when ready to serve
- 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.