CREAM PIE - DAIRY
Cook Time: 35 minutes plus
Total Time: 1 hour plus chilling
- 1 1/4 cups
tablespoon plus 3/4 cup sugar
- 1/4 cup
butter-flavor shortening or shortening
tablespoons margarine or butter (3/4 stick)
- 1/3 cup
- 3 3/4 cups
- 5 large
- 1 3/4
teaspoons vanilla extract
- 3 medium,
- 3/4 cup
heavy or whipping cream
- In medium
bowl, mix flour, 1 tablespoon sugar, and 1/2 teaspoon salt. With
pastry blender or two knives used scissor-fashion, cut in shortening
and 4 tablespoons margarine or butter (1/2 stick) until mixture
resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1
tablespoon at a time, into flour mixture, mixing lightly with a fork
after each addition until dough is just moist enough to hold together.
Shape dough into ball.
- Preheat oven
to 425 degrees F. On floured surface, with floured rolling pin, roll
dough into a round 1 1/2 inches larger all around than inverted 9-inch
pie plate. Ease dough into pie plate; trim edge leaving 1-inch
overhang. Fold overhang under; pinch to form high edge; flute. With
fork, prick bottom and side of piecrust in many places to prevent
puffing during baking. Line piecrust with foil and fill with pie
weights, dried beans, or uncooked rice. Bake piecrust 10 minutes;
remove foil with weights and bake 10 to 15 minutes longer until
golden. If pastry puffs up during baking, gently press it to pie plate
with back of spoon. Cool on wire rack.
- In 3-quart
saucepan, mix cornstarch, 3/4 cup sugar, and 1/4 teaspoon salt; stir
in milk until smooth. Over medium heat, cook until mixture boils and
thickens, stirring constantly; boil 1 minute.
- In small bowl,
beat egg yolks slightly. Into yolks, beat small amount of hot milk
mixture. Slowly pour yolk mixture back into milk mixture, stirring
rapidly to prevent lumping. Over low heat, cook mixture about 2
minutes, stirring constantly, until mixture is very thick.
saucepan from heat; stir in 2 tablespoons margarine or butter (1/4
stick) and 1 1/2 teaspoons vanilla. Slice 2 bananas. Pour half the
filling into piecrust. Arrange sliced bananas over custard; spoon
remaining filling over banana layer. Place plastic wrap directly on
surface of filling and refrigerate pie about 4 hours or until filling
is cold and set.
- To serve, in
small bowl, with mixer at medium speed, beat heavy cream and 1/4
teaspoon vanilla until stiff peaks form. Spread whipped cream over
filling. Slice remaining banana and arrange around edge of pie.
Each serving: About 425 calories, 7 g protein, 45 g carbohydrate, 25 g
total fat (10 g saturated), 143 mg cholesterol, 310 mg sodium.