"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Grandma Johnsonís Banana Cream Pie, by Kristin Stroud, is from ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. milk 1 egg Ĺ c. sugar 4 Tbsp. cornstarch 1 tsp. vanilla 2 bananas and real whipped cream
Heat milk till hot, stirring constantly. Beat egg well in separate bowl. Add small amount of the hot milk to egg mixture to warm it up. Whisk egg into milk and stir well. Combine cornstarch and sugar in separate bowl and mix well. Sift into hot milk/egg mixture and stir until thickened (over med heat). Add vanilla and pour into cooled crust. Refrigerate until ready to serve.
Top with 2 bananas cut up and real whipped cream
Make the same recipe for Coconut Cream Pie. Just add Ĺ c. coconut to the warm pudding mixture and pour into the cooled pie shell. Refrigerate several hours and serve with real whipped cream.
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