Monday, September 29, 2008

Lion House Cream Pie

5 T cornstarch
1 C sugar
1/4 t salt
2 1/2 C milk
3/4 C half & half
3 egg yolks
2 T butter
1 t vanilla
whip cream
1 baked pie crust

Mix the cornstarch, sugar and salt in saucepan. Add milk and half and half. Cook and stir on medium heat until smooth and thick. Pour small amount of mix into egg yolks and blend thoroughly. Pour back into pan. Cook 2-3 more minutes. Remove from heat, add butter and vanilla and 1 of the following:

2 sliced bananas (just slice them on crust and pour filling over the top)
1/2 C coconut
Large symphony bar

Pour into crust and cool. (put some saran wrap over the top of the filling while it cools so you don't get that gross film on top. You can also make it ahead of time and just leave the filling in the pan in the fridge until you are ready to serve it and pour it into your crust.)

Oh- and I like to melt some extra symphony bar on the bottom of my chocolate pie crust or even the banana cream. Just let it cool/harden a little before putting the filling in.


Shelese said...

wow, this looks so good! I must try it... for Erik's sake. He's such a pie lover.

Johnsons of Haymarket said...

Oh wow, now I am craving some of that PIE!!!

Sarah Hunt said...

How many days in advance can you make the custard?