Toddle House Pie Recipes

Steps:

• 1. Put sugar, cocoa, cornstarch and salt in a heavy 4-qt pot. Slowly whisk in milk. Cook on medium high heat to a low boil. Cook and stir for 3 minutes. Remove from heat. 2. Stir 3 tablespoons of hot chocolate mixture into bowl of egg yolks. Then add egg yolk mixture back into rest of chocolate mixture. Continue to stir. Put back on burner and cook 2 more minutes. Remove from heat and stir in butter and vanilla. Pour into baked pie shell. Cover with waxed paper to seal. Chill. 3. Remove paper and top with 1 cup heavy whipping cream, whipped with a little sugar. Refrigerate until served.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
• Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

Steps:

• 1. Mix together sugar, flour, & salt. Add butter. Mix together 1 beaten egg, milk, and vanilla. Add to other mixture. Cook until thickened then add chocolate. Stir until melted. Pour into pie shell. Chill and top with whipped cream.

Steps:

• 1. Pie Crust. Pre-heat the oven to 425 degrees (F). Prepare a pie crust for a 9 inch deep dish pie pan (I use acrylic). Flute the edges and prick the bottom with a fork. Press aluminum foil against the inside of the pie dough and weight it to stabilize the crust. Bake for 20 minutes. Remove from the oven and remove the aluminum and the weights. Reduce the oven to 375 degrees and return the pie crust and bake for an additional 10 minutes. Crust should be nicely brown.
• 2. Custard mixture. Mix together the sugar, cornstarch and salt. Add, the milk and the egg yolks. Put the mixture in a medium saucepan an cook on medium to medium high, whisking the mixture constantly until large boil bubbles form. (Note: unless the custard begins to boil. the corn starch will not sufficiently thicken the mixture). Reduce heat until the custard thickens. Remove from heat and add the cut up butter and the vanilla and whisk well. Add one half of the custanrd to the prepared pie shell. Cut up the bananas and completey cover the custard. Add the remaining custard to cover the banana layer.
• 3. The Meringue. With a hand mixer, mix the egg whites and the cream of tarter until frothy. Gradually add the sugar and the vanilla and beat at high speed until stiff. Spread evenly over the top of the pie. Bake in a 400 degree oven for 15 minutes until the meringue is nicely brown. Allow the pie to cool.