My mother is an amazing pie maker. Her pie crusts are always perfect. Another of my favorite holiday traditions is the Wednesday night pie making night. She would do all the hard work making and shaping the pie crust, and I would crimp the edges.
And then there is my pie crusts…which are….rustic. Is that a nice way of saying misshapen and ugly? Doesn’t matter as long as it tastes delicious, right?
But the good news is, once I added the custard base and toasted coconut on top and a little homemade whipped cream, you couldn’t even tell how “rustic” it looks!
- 1 baked 9 inch pie shell
- 5 Tbl cornstarch
- 1 cup sugar
- 1/4 tsp salt
- 2 1/2 cups milk
- 1/4 cup half & half
- 3 egg yolks
- 2 Tbl butter
- 1 tsp vanilla
- whipped cream
- Mix cornstarch, sugar, and salt in 3 quart saucepan.
- Add milk and half & half.
- Heat over medium heat until smooth and thick, stirring constantly.
- Pour a small amount of hot mixture into egg yolks; blend thoroughly then pour back into saucepan.
- Cook another 2 or 3 minutes.
- Remove from heat and add butter and vanilla.
- Add flavoring and chill 3 to 4 hours. Top with whipped cream.
- Coconut cream pie: Add 1/2 cup toasted coconut
- Banana cream pie: Slice 2 bananas into shell and cover with filling. Add more sliced bananas on top
- Chocolate cream pie: Decrease sugar in filling to 3/4 cup. Add 1/2 cup chocolate syrup to mixure