Banana Cream Pie

Banana Cream Pie

1 baked 9 inch pie shell 

3/4 cup sugar

1/3 cup flour

1/4 tsp. salt

2 cups milk

3 egg yolks

2 Tbsp. butter

1 tsp. vanilla

4 good-sized firm bananas

1. In saucepan, combine sugar, flour, salt & milk.

Cook and stir over medium heat until it boils. Cook for 2 minutes. Remove from heat.

2. Mix in the egg yolks. Cook for 2 more minutes. Remove from heat.

3. Add butter and vanilla.  Cool.

Slice half the bananas over bottom of pie crust.

Pour half the pudding on top. Repeat layers.

Top with meringue or whipped cream. Refrigerate.

This is the recipe my Grandmother would always make. 

Chicken Pot Pie

Chicken Pot Pie

Pie crust for a 2 crust pie.

1/2 cup butter

1/3 cup chopped onion

1/2 cup flour

1/2 tsp salt

1/4 tsp. pepper

2 cups chicken broth

3/4 cup milk

3 cups cooked chicken, chopped

1 bag frozen mixed veggies OR chopped & cooked potatoes, carrots & peas.

1.  Preheat oven to 425 degrees. Grease a 9 inch deep pie plate.

2.  Prepare your pie crust and roll out two-thirds of it to fit into your pie plate; set aside.

3.  In skillet, melt butter; add onion and saute for 2 minutes.  Stir in flour, salt and pepper; mix well. Add broth and milk; cook until thickened. Mix in veggies and chicken.

4.  Spoon chicken mixture into your pie crust lined pan.  Fill it to the top.  Roll out remaining crust and lay on top of chicken mixture. Fold crusts together around the edges.  Make sure to cut vents in the top crust.

5.  Bake for 15 minutes or until crust starts to brown.  Cover lightly with foil and bake another 20 minutes. Let set for 10 minutes before cutting and serving.

This is absolutely wonderful!  The leftovers are just as good.