Page 23 - Recipes & Traditions

DIRECTIONS
1. 9” Pie Crust, bake at 425° for 10-12 minutes (until nicely brown).
2. 1/4 tsp Salt, 1/2 Cup Sugar, 3 TBS Cornstarch, 2 Cups Milk. Mix
together in a sauce pan. Cook slowly, stirring until mixture thickens, .
continue to cook 2 more minutes.
3. Blend in 4 Egg Yolks (whisked until smooth) slowly while mixing whole time.
4. Stir constantly for 2 minutes until mixtire comes to a slow boil and remove from heat.
5. Stir in 1 TBS Butter & 1 TBS Vanilla, cover with Saran Wrap directly on top of mixtue and allow mixture to cool to room temperature.
6. Slice 2 Bananas into Pie Crust
7. Spoon cooled mixture over Bananas and chill throughly in fridge.
8. Garnish with Whipped Cream & sliced Bananas before serving.
9” Prebaked Pie Shell
1 Cup Sugar
1 1/4 Cups Water 1 TBS Butter
1/4 C Cornstarch
FILLING
3 TBS Water
6 TBS Real Lemon Juice 1 TSP Grated Lemon Peel 3 Eggs (separated)
2 TBS Milk
1. Combine sugar, water, butter in pot over medium heat until sugar dissolves. 2. Blend cornstarch with 3 tablespoons of water and slowly add into sugar
mixture, continue cooking for about 8 minutes till it stats to bubble.
3. Add in lemon juice and peel. Cook additional 2 minutes.
4. Beat together egg yolks and milk. While mixing quickly add into mixture
and heat to boil.
5. Allow mixture too cool before pouring into pie shell.
1. Beat egg whites till stiff but not dry.
2. Add in sugar slowly.
3. Add in lemon juice last.
4. Spread meringue over cooled filling.
5. Bake in 350° oven for 13-15 minutes until meringue gets glossy brown. 6. Cool and refrigerate until ready to serve
MERINGUE
3 Egg Whites. 6 TBS Real Lemon Juice 4 TBS Sugar