EASY HOLIDAY CREAM PIES

Let's face it sometimes we just don't have time to bake from scratch and it is nice to have a few back ups in our recipe file so I thought I would share a couple of mine. I have been in Minnesota for about 10 years now and usually get the job of hosting all the Holiday's. This puts a strain on my energy level and sometimes I just have to pull out those quick and easy recipes I have hidden away in my recipe file.

The first one is BANANA CREAM PIE

I use a JELLO brand of vanila pudding mix(instant) I have tried cheaper brands and don't feel they taste as good so it is not worth the litlle bit of savings. I have made a vanilla wafer cookie crust for this one which is

1 1/2 cups crushed cookie crumbs

6 Tablespoons melted butter

3-4 Tablespoons granulated white sugar

Mix together place in a 9 inch pie plate and bake at 350 for 7 minutes Cool

Meanwhile

Take 2 cups of whole milk

pudding and pie mix
whip together for two minutes. Let cool in refrigerator 5 minutes

Slice 3 bananas (at least) put into cooled crust, layer pie filling on top of bananas refrigerate a couple of hours. Whip cream put on top of pie and decorate as you like. Sometimes I save a little of the crust mix and sprinkle on top or maybe add a few bananas.

The next will be CHOCOLATE CREAM pie

Everything is the same as above except I used graham cracker crumbs and chocolate pudding mix. ( no bananas) I usually used shaved chocolate but I was in a hurry and had some chocolate sprinkles on hand so I used those. If you want to turn this into a mousse' pie you only use 1 1/2 cups milk for the pudding mix and after letting it set for 5 minutes you fold in one cup of whipped cream.

Note: if I can find chocolate wafers or chocolate graham crackers I would use those. They have been difficult to find where I live. Oreo cookie crust is also good.

For the COCONUT CREAM pie

You may use either crust( the reason for all the cookie crusts are they're quick and easy)
I use the Jello brand vanilla pudding mix but add toasted coconut. I use a cast iron skillet on the stove top around medium heat, throw the coconut in, (around 3/4 cup), toss it around until toasted(you have to stay right there and keep stirring it or it will burn) I save a little to sprinkle on top. The directions are basically the same for all crusts and pudding mixes the only change is folding in the coconut for the coconut cream pie and the whipped cream for the mousse pie.

I usually make all three pies for Easter as well as many other desserts for the Dessert Buffet so I have learned a few tricks to make it easier on myself ... like when I have to host the whole dinner, cleanup and keeping the grandbabies happy. I do prefer these pies from scratch but I feel these are good enough when your stretched for time. If you add a few homemade touches like lots of bananas in the banana pie of real shaved chocolate and real coconut it helps to taste more homemade.
Thank you for visiting today and hope you might try these sometime

NOTE: I use the different toppings so you know what each pie is before cutting into it