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The Perfect Pie
A Handbook for Pie Lovers
Doesn’t
everyone love pies? Now you can bake perfect pies.
You
will love this 22 page manual, The Perfect Pie: A Handbook for Pie Lovers”.
We are sure that you will find the techniques and tips in this manual
very helpful.
And you will love the recipes.
You will get . .
.
- Types
of Pies and Their Construction
-
Building the Perfect Crust
- The Perfect Pie: A Troubleshooting Guide
- More than a dozen pie recipes including Pink Lemonade Pie and "near
pies"
- And more. . .
Plus
you will get a collection of favorite recipes, including some time saving
“near pies”. You will also receive a free subscription to
our informative newsletter with “How to Bake” information
and tested recipes. (You can unsubscribe at any time with a simple click.)The free handbook
is yours to keep . . . and we will never, ever share your email address
with others.
Banana
Cream Pie in a Vanilla Wafer Crust
We
especially love this pie in the summer time; we don’t have to
bake it. It goes together quickly and easily and is so scrumptious—ripe
bananas, a smooth vanilla custard, and vanilla wafer crumb crust.
Mmm . . .
This deep-dish
pie will be a hit wherever you serve it. And with a crumb crust, you
didn’t have to toil away to make it. But don’t tell your
guests that.
This is one of
the relatively few recipes that use egg yolks instead of whole eggs
or egg whites. Save the egg whites for meringue cookies or a lemon
meringue pie or your favorite angel food cake.
You will need a nine-inch, deep-dish pie pan. Since it is not baked,
a glass or ceramic pan will work just fine.
For the
crust:
Ingredients
2 cups crushed
vanilla wafers
1 tablespoons granulated sugar
6 tablespoons butter, melted
Directions
1. Crush the
vanilla wafers. (See The Baker’s Note.) Place the crushed wafers
in a deep-dish pan.
2. Add the sugar. Stir to combine.
3. Add the melted butter and combine well.
4. Press the mixture into the buttered pie pan making certain that
the crust is evenly thick.
5. Place the crust in the freezer to get hard while you make the filling.
The
Baker’s Note: This is how we crush cookies,
vanilla, wafers, and graham cracker. Place handful of crackers or
cookies in a heavy-duty plastic bag. Using a rolling pin, roll over
the cookies to crush them. When crushed, empty the bag into a measuring
cup and repeat the process until you have the desired amount of crumbs.
For the
filling:
Ingredients
Three small to
medium-sized bananas
2/3 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoons salt
2 cups milk or light cream
4 large egg yolks
1 teaspoon vanilla
2 tablespoon butter
Directions
1. Place the
dry ingredients in a saucepan. Add the milk or light cream and whisk
together. Add the egg yolks and whisk those in.
2. Heat over low heat, stirring regularly, until the mixture is thick
and just begins to bubble. Add the butter and vanilla and stir.
3. Let the mixture cool for fifteen minutes. Spread the banana slices
evenly across the bottom of the pie shell. Pour the filling over the
banana slices. Chill for several hours.
Baker’s
note: To get the pie slices to release easily from
the pie pan, heat up a wet dish cloth in the microwave and heat until
hot. Fold the cloth into a nine-inch square and place it on the counter.
Place the pie on the hot cloth. In a few minutes, the heat will soften
the butter in the crumb crust enough that slices will slide from the
pan.
The Perfect Pie
A Handbook for Pie Lovers
You will love this 22 page manual, The Perfect Pie: A Handbook for Pie Lovers”. We are sure that you will find the techniques and tips in this manual very helpful. And you will love the recipes.
You will get . . .
- Types of Pies and Their Construction
- Building the Perfect Crust
- The Perfect Pie: A Troubleshooting Guide
- More than a dozen pie recipes including Pink Lemonade Pie and "near pies"
- And more. . .Plus you will get a collection of favorite recipes, including some time saving “near pies”. You will also receive a free subscription to our informative newsletter with “How to Bake” information and tested recipes. (You can unsubscribe at any time with a simple click.)The free handbook is yours to keep . . . and we will never, ever share your email address with others.
Banana Cream Pie in a Vanilla Wafer Crust
This deep-dish pie will be a hit wherever you serve it. And with a crumb crust, you didn’t have to toil away to make it. But don’t tell your guests that.
This is one of the relatively few recipes that use egg yolks instead of whole eggs or egg whites. Save the egg whites for meringue cookies or a lemon meringue pie or your favorite angel food cake.
You will need a nine-inch, deep-dish pie pan. Since it is not baked, a glass or ceramic pan will work just fine.
For the crust:
Ingredients
2 cups crushed vanilla wafers
1 tablespoons granulated sugar
6 tablespoons butter, meltedDirections
1. Crush the vanilla wafers. (See The Baker’s Note.) Place the crushed wafers in a deep-dish pan.
2. Add the sugar. Stir to combine.
3. Add the melted butter and combine well.
4. Press the mixture into the buttered pie pan making certain that the crust is evenly thick.
5. Place the crust in the freezer to get hard while you make the filling.The Baker’s Note: This is how we crush cookies, vanilla, wafers, and graham cracker. Place handful of crackers or cookies in a heavy-duty plastic bag. Using a rolling pin, roll over the cookies to crush them. When crushed, empty the bag into a measuring cup and repeat the process until you have the desired amount of crumbs.
For the filling:
Ingredients
Three small to medium-sized bananas
2/3 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1/4 teaspoons salt
2 cups milk or light cream
4 large egg yolks
1 teaspoon vanilla
2 tablespoon butterDirections
1. Place the dry ingredients in a saucepan. Add the milk or light cream and whisk together. Add the egg yolks and whisk those in.
2. Heat over low heat, stirring regularly, until the mixture is thick and just begins to bubble. Add the butter and vanilla and stir.
3. Let the mixture cool for fifteen minutes. Spread the banana slices evenly across the bottom of the pie shell. Pour the filling over the banana slices. Chill for several hours.Baker’s note: To get the pie slices to release easily from the pie pan, heat up a wet dish cloth in the microwave and heat until hot. Fold the cloth into a nine-inch square and place it on the counter. Place the pie on the hot cloth. In a few minutes, the heat will soften the butter in the crumb crust enough that slices will slide from the pan.
