Easy Southern Cooking/ Favorite Cream Pie Recipes

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Favorite Cream Pie Recipes by Rachel Paxton The holidays are just around the corner and you are probably planning what kinds of pies to make this year. If your family is tired of fruit pies or if you just want to try something new, try making a cream pie! These pie recipes are very easy to prepare and are sure to be family favorites during the holidays or any time of year. Velvet Smooth Chocolate Cream Pie 3/4 c. granulated sugar 1/2 c. all-purpose flour 1/4 tsp. salt 2 eggs 2 c. milk 1 tbsp. butter 1 tsp. vanilla 1/2 c. semi-sweet chocolate pieces 1 baked and cooled 9 inch pie shell

Cooking Instructions: In a heavy saucepan, mix sugar, flour, and salt. Add eggs and milk. Beat with whisk until smooth. Bring to a boil over medium heat, stirring until smooth and thickened. Remove from heat; stir in butter and vanilla. Add chocolate pieces and stir until completely melted. Pour into baked shell. Chill. Spread with whipped cream; garnish with shaved chocolate. Keep refrigerated. Banana Cream Pie 3 bananas 2 c. milk 2 (3 1/2 oz. each) pkg. instant vanilla pudding 1 (16 oz.) carton sour cream 1 baked and cooled 9 inch pie shell Cooking Instructions: Line bottom of baked pie shell with 3 sliced bananas. In a large bowl beat together milk, pudding, and sour cream. Pour pudding mixture over bananas and refrigerate 2 hours before serving. Pie will set quickly. Top with whipped cream. Keep refrigerated.

Sour Cream Lemon Pie

1 c. sugar
3 1/2 tbsp. cornstarch
1 tbsp. lemon rind, grated
1/2 c. fresh lemon juice (3 lemons)
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. sour cream
1 c. heavy whipping cream, whipped
1 baked and cooled 9 inch pastry shell

Cooking Instructions:

Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks,
and milk in heavy saucepan. Cook over medium heat until mixture
thickens. Stir in butter and cool to room temperature. Stir in
sour cream and pour into baked pie shell. Top with whipped cream.
Keep refrigerated.

Coconut Cream Pie

2/3 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
3 c. milk
3 beaten egg yolks
1 tbsp. butter
1 1/2 tsp. vanilla extract
2 c. shredded coconut
Whipped cream for (topping)
1 baked and cooled 9 inch pastry shell

Cooking Instructions:

In a heavy saucepan combine sugar, cornstarch and salt. Gradually
stir in milk. Cook slowly, stirring constantly, until mixture
thickens and boils. Boil 1 minute. Remove from heat. Place egg
yolks in a bowl. Stir in 1/2 sugar mixture. Stir egg mixture in
saucepan. Boil, stirring constantly, for 1 minute longer. Remove
from heat. Stir in vanilla and butter. Add 3/4 cup coconut. Pour
immediately into pie shell. Chill thoroughly. Top with whipped
cream. Sprinkle remaining coconut on top. Keep refrigerated.

Rachel Paxton is a freelance writer and mom who is the author of
What's for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, organizing tips, home
decorating, crafts, holiday hints, and more, visit Creative
Homemaking at http://www.creative homemaking. com.