I fell of the "wagon" of the intent of my project--I made pies, but did not deliver them. I must be in a slump!
Week 8 began just great--I made lemon meringue, again, but this time I used the old traditional recipe from the same 1960's cookbook that my pie crust recipe came from. It turned out more the way my husband likes it, and he quite enjoyed it.
I made one extra pie this week, trying a sugar-free version of this pie, with Splenda. The filling got really lumpy, and the meringue didn't bake up quite as evenly as for the regular pie. I took it to my son and his girlfriend. My son had just had a bunch of his stuff stolen from his house and was a little shook up by it, and his girlfriend doesn't eat sugar.
The other two pies sat in my fridge. And sat and sat. And never got delivered to anyone.
For week 9, I made a pie called "Southern Banana Mallow Pie" because it was the closest I could find in pie form to Southern Banana Pudding (the stuff with the vanilla wafers, bananas, pudding, and cool whip), which I was having a craving for.
I made one modification to this recipe--I used banana pudding instead of vanilla. I wanted more banana flavor!
It was rather interesting, with the marshmallows making the texture kind of different.
Once again I never got out to deliver these pies. I finally let my daughter have one of them for a party, and took the other one to work to share.
I'm gonna try to do better from now on!
Traditional Lemon Meringue Pie
1 cup sugar
1/4 cup Argo® or Kingsford's® Corn Starch
1-1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter OR margarine
1 baked (9-inch) pie crust
3 egg whites
1/3 cup sugar
Preheat oven to 350°F. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into pie crust. Beat egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust. Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.
Banana Mallow Pie
1 3/4 cup cold milk
1 package (4-serving size) Jell-O vanilla flavor Instant Pudding & pie filling (I used banana pudding mix)
2 cups Jet-Puffed miniature marshmallows
1 cup thawed Cool Whip whipped topping
2 medium bananas, sliced
1 honey Maid Graham pie crust (6 ounces)
Pour milk into large bowl. Add pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes. Add marshmallows and whipped topping; stir gently until well blended. Place banana slices in crust; cover with pudding mixture. Refrigerate at least 1 hour. Cut into 8 slices to serve. Store leftover pie in refrigerator.