Cooking Instructions:

In a heavy saucepan, mix sugar, flour, and salt. Add eggs and milk. Beat with whisk until smooth. Bring to a boil over medium heat, stirring until smooth and thickened. Remove from heat; stir in butter and vanilla. Add chocolate pieces and stir until completely melted. Pour into baked shell. Chill. Spread with whipped cream; garnish with shaved chocolate. Keep refrigerated.

Banana Cream Pie

• 3 bananas
• 2 c. milk
• 2 (3 1/2 oz. each) pkg. instant vanilla pudding
• 1 (16 oz.) carton sour cream
• 1 baked and cooled 9 inch pie shell

Cooking Instructions:

Line bottom of baked pie shell with 3 sliced bananas. In a large bowl beat together milk, pudding, and sour cream. Pour pudding mixture over bananas and refrigerate 2 hours before serving. Pie will set quickly. Top with whipped cream. Keep refrigerated.

Sour Cream Lemon Pie

• 1 c. sugar
• 3 1/2 tbsp. cornstarch
• 1 tbsp. lemon rind, grated
• 1/2 c. fresh lemon juice (3 lemons)
• 3 egg yolks, slightly beaten
• 1 c. milk
• 1/4 c. butter
• 1 c. sour cream
• 1 c. heavy whipping cream, whipped
• 1 baked and cooled 9 inch pastry shell

Cooking Instructions:

Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks, and milk in heavy saucepan. Cook over medium heat until mixture thickens. Stir in butter and cool to room temperature. Stir in sour cream and pour into baked pie shell. Top with whipped cream. Keep refrigerated.

Coconut Cream Pie

• 2/3 c. sugar
• 3 tbsp. cornstarch
• 1/2 tsp. salt
• 3 c. milk
• 3 beaten egg yolks
• 1 tbsp. butter
• 1 1/2 tsp. vanilla extract
• 2 c. shredded coconut
• Whipped cream for (topping)
• 1 baked and cooled 9 inch pastry shell

Cooking Instructions:

In a heavy saucepan combine sugar, cornstarch and salt. Gradually stir in milk. Cook slowly, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Place egg yolks in a bowl. Stir in 1/2 sugar mixture. Stir egg mixture in saucepan. Boil, stirring constantly, for 1 minute longer. Remove from heat. Stir in vanilla and butter. Add 3/4 cup coconut. Pour immediately into pie shell. Chill thoroughly. Top with whipped cream. Sprinkle remaining coconut on top. Keep refrigerated.

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