World Famous Recipes

Banana Cream Pie

1 9-inch (23 cm) pastry pie crust or Graham cracker crust

3/4 cup (180 ml) sugar

2 Tbs (30 ml) cornstarch

A pinch of salt

2 eggs

2 cups (500 ml) milk

1/4 cup (60 ml) heavy cream

1/2 vanilla bean, split and scraped, or 2 tsp (10 ml) vanilla extract

2 Tbs (30 ml) butter

1 cup (250 ml) thinly sliced bananas

For the topping:

1 cup (250 ml) heavy cream

2 Tbs powdered (confectioner’s) sugar

1/2 tsp (2 ml) vanilla extract

1 Tbs (15 ml) rum or brandy (optional)

Pre-bake the pie crust by lining it with a piece of buttered aluminum

foil, filling it with pie weights, beans, or rice, and baking it in a

preheated 425F (220C) oven for 12 minutes. Reduce the oven

temperature to 350F (180C), carefully remove the foil and the weights,

and bake until deep golden brown, 15 to 20 minutes. Cool on a wire

rack. Note: Many prepared Graham cracker pie crusts are already

pre-baked. Check the label before following the above directions.

Combine the sugar, cornstarch, and salt in a pot. Whisk together the

eggs, milk, and cream in a mixing bowl. Stir the milk mixture into

the sugar mixture, add the vanilla, and bring to a boil over moderate

heat, stirring constantly. Remove from the heat, stir in the butter

until melted and thoroughly incorporated, and fold in the sliced

bananas. Allow to cool for 15 minutes before pouring into the

pre-baked pie shell. Cover with plastic wrap (press the plastic wrap

directly onto the pudding mixture in order to prevent a skin from

forming) and refrigerate until cool. Immediately before serving,

combine the topping ingredients in a mixing bowl and beat until stiff

peaks form. Serve pie topped with whipped cream. Serves 6 to 8.

Cracker Pecan Pie Recipe

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4 egg whites

1 cup caster sugar [ fine sugar ]

24 salted cracker biscuits [crushed ]

1 cup pecans

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Beat egg whites until frothy. Gradually add sugar

beating until mixture is stiff and shiny. Fold in crushed

biscuits and chopped pecans. Cook in greased pie dish in

slow oven [ approx 160 C ] for 35-40 minutes.

Allow to cool completely at room temperature and then

refrigerate. Serve with whipped cream and decorate with pecans.

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This recipe makes its own crust.

Blueberry No-Bake Creamy Pie

Crust

1 & 1/2 cups all-natural bran flake cereal

1/2 cup wheat germ

1/2 teaspoon cinnamon

1 tablespoon honey

3 tablespoons butter, melted

Filling

8 ounces cream cheese, softened

1/2 cup cottage cheese

2 tablespoons lemon juice

1 teaspoon grated lemon rind

1/4 cup honey

Topping

1/2 pound fresh blueberries (you may also substitute fresh cherries, pitted and halved, halved strawberries, or raspberries)

1. Using a rolling pin or food processor, crush bran flakes finely. Place in a mixing bowl and add remaining crust ingredients, stirring to combine. Press evenly into a 9-inch pie plate.

2. Cut cream cheese into chunks and combine with other filling ingredients in a food processor, pulsing until smooth.

3. Pour filling over crust, smoothing with a spatula. Arrange blueberries (or other berries) on top.

4. Cover and chill at least 2 hours, then cut into wedges to serve.

Peaches And Cream Pie

1 can (14 oz.) Eagle Brand sweetened condensed milk

1/3 cup lemon juice

1 carton (16 oz.) Cool Whip, softened

1 large can (29 oz.) peaches, cut into bite-size and well drained

1 graham cracker pie crusts (9 -inch)

Mix condensed milk, lemon juice and Cool Whip until smooth. Fold in

peaches and divide evenly into pie crusts. Cover and refrigerate

overnight.

Shepherd’s Pie - Shepards Pie

Pie, Shepherd’s,

ww; 4-1-04

Shepherd’s Pie, ww Categories: Turkey, Vegetables, Casseroles

Yield: 6
2 lb Potatoes
1/4 c Sour cream, fat free
1 T Margarine, reduced calories
1/8 t Salt or to taste
2 t Olive oil
1 c Onion, chopped
2 medium Carrots, Diced
2 sticks Celery, diced
1 lb Turkey breast, ground, uncooked
3 t Flour, all purpose
1 T Rosemary, fresh chopped or
1 t Rosemary, dried
1 t Thyme
1/2 t Salt
1/4 t Pepper

Preheat oven to 400°F. 2. Place potatoes in a large saucepan.
 Pour in enough water to cover potatoes.
 Set pan over hi heat & bring to a boil.
 Reduce heat to medium & simmer 10 minutes, until potatoes are fork tender.
 Drain potatoes & transfer to a large bowl.
 Add sour cream & margarine.
 Mash until smooth.
 Season with sate & pepper.
 Set aside 3. Meanwhile, heat oil in a large skillet over medium-hi heat.
 Add onion, carrots & celery.
 Cook 3 minutes until soft.
 Add turkey & cook 5 minutes, until browned.
 Break up meat as it cooks.
 Add flour, rosemary, thyme, salt & pepper.
 Stir to coat.
 Add broth & bring to a simmer.
 Simmer 3 minutes, until mixture thickens 4. Transfer turkey mixture to a 9″ deep pie plate.
 Spread mashed potatoes over top & using the back of a spoon, make decorative swirls over the top.
 Bake 30 minutes, until potatoes are golden.
 Slice into 6 pieces & serve.
Prep time 25 minutes; cook time 42 minutes Level of difficulty: Moderate was 9 pts; now 5 points
Chefs tips:
1. We renovated shepherds pie by using turkey in place of lamb or beef.
2. Swapping non fat sour cream for most of the butter in the mashed potatotopping.
3. Adding reduced calorie margarine instead of butter.

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