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Banana Cream Pie

1/4 cup cornstarch
2/3 cup sugar
1/4 teaspoon salt, optional
2 cups milk, scalded
3 egg yolks, slightly beaten
2 tablespoons butter
1/2 teaspoon vanilla
3 bananas
TOPPING - MERINGUE
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
OR
1 cup whipping cream, beaten
1/4 cup sugar
1 pie crust (9 inch)
  1. Mix cornstarch, 2/3 c. sugar and salt. Heat milk in the microwave for 2 min. on high. Whisk milk into dry ingredients gradually. Cook on high for 1-3 min., whisking every min. or so, until thickened.
  2. Slowly add a small amount of the hot mixture to the beaten egg yolks; stir into remaining hot mixture. Cook another 1-2 min. on high.
  3. Add butter and vanilla. Slice 2-3 bananas into cooled pie crust and add filling.
TOPPING:
  1. For meringue, beat together egg whites, vanilla and cream of tartar until soft peaks form. Gradually add 6 Tbsp. sugar. Beat until there are no sugar crystals. Pour over hot filling. Bake at 325 for about 20 min.
  2. OR Whip cream with 1/4 c. sugar and spread on cooled filling.
Serves 8. Calories per serving: 417
VARIATIONS:
  • Butterscotch: Substitute 1 c. brown sugar for 2/3 c. sugar; increase butter to 3 Tbsp.
  • Chocolate: Increase sugar to 1 c.; melt 2 1-oz. squares of baking chocolate in the scalded milk.
  • Coconut: Add 1 c. shredded coconut to filling. Sprinkle 1/2 c. coconut over meringue before browning OR toast coconut and sprinkle on top of whipped cream.
  • Date: Add 1 c. pitted chopped dates to cooled filling.
  • Pineapple: Add 1/2 c. thoroughly drained crushed pineapple to cooled filling.



Cheater Banana Cream Pie

  • One pie crust, baked and cooled
  • Instant pudding mix - vanilla, French vanilla or banana cream
  • 1 3/4 c. milk
  • 2-3 bananas, sliced
  • 8 oz. whipping cream
  • 1/4 c. sugar

Slice the bananas into the the pie crust. Beat the instant pudding mix with the milk for 2 min. Pour over the bananas. Beat the whipping cream until frothy; add sugar and continue to beat until firm. Spread over the top of the pie. Refrigerate until serving. Serves 8.




Cookies & Cream Magic Cookie Bars
  • 1 1/2 cups Oreo crumbs (20)
  • 1/2 cup butter, melted
  • 1 (14 oz) can of sweetened condensed milk

    1 cup of chopped Oreos, about 8

  • 1 cup of chocolate chips or chunks of your choice (white, dark, semi-sweet, milk or cookies & cream candy bars or Hershey's Kisses)
  • 1 cup coconut
  • 1/2 cup pecans or walnuts, chopped (optional)
  1. Preheat oven to 350 degrees for metal pans or 325 for glass pans.
  2. Coat a 9" x 13" baking pan with cooking spray.
  3. Pour melted butter into pan (you can put the pan in the oven with a stick of butter in it while the oven is preheating; the butter melts as you get the other ingredients ready). Sprinkle the Oreo crumbs evenly over the melted butter, and press into pan (a spoon works well for this).
  4. Pour sweetened condensed milk evenly over crumbs. Add the cookie pieces and chocolate chips/chunks. Press down firmly with a fork.
  5. Bake for 25-30 minutes until lightly brown. Loosen from sides of pan while still warm and allow to cool. Makes 36.


Maple Apple Crisp
  • 5 apples - peeled, cored, and sliced
  • 1/2 cup maple syrup
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • pinch salt
  • 1/4 cup butter, melted
  1. Preheat oven to 375.
  2. Place apples in an 8"x 8" baking dish. Pour maple syrup over apples. In a separate bowl, mix together flour, oats, sugar, and salt and butter until mixture is crumbly. Sprinkle mixture evenly over apples.
  3. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature. Serves 6.


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