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GOLDEN VALLEY, Minn -- Peg Rasmussen from Hamel's Countryside Cafe shared some of her favorite pie recipes with KARE 11 Today.

For details, visit pegscountrysidecafe.com.

Strawberry Banana Cream Pie

Cream Pie Filling (recipe below)
Baked Pie Shell
3 bananas sliced (sprinkle with lemon juice)
1 1/2 cups sliced strawberries
1/2 pint heavy cream, whipped

Spread a thin layer of cream filling on the bottom of the pie shell and then add a layer of sliced bananas. Cover the bananas with 1/2 of the cream filling. Fold together 1/2 of the whipped cream, remaining cream filling and most of the strawberries. Add this mixture on top of the banana layer. Use the rest of the whipped cream to skim the top of the pie and garnish it with the few sliced berries.

Old Fashioned Cream Pie Filling

Ingredients:
4 cups whole milk
5 egg yolks
1 cup sugar
2/3 cup cornstarch
1/2 t salt
1 T butter
1 T vanilla

Mix sugar, cornstarch and salt in a saucepan. Add milk and heat until warm. Add some warm milk to slightly beaten egg yolks and then add all the eggs to the milk mixture. Turn the heat to medium-high and continue stirring and cooking until the mixture boils (big bubbles come to the top). Continue stirring for 2-3 minutes - you will feel the mixture thicken as you move the whip. Remove from the heat and add butter and vanilla and stir until blended.

This filling should be cooled before layering with bananas or strawberries but coconut or dried items can be added while it is still hot. Cover the top of the filling with plastic wrap as it cools to prevent a "skin" from forming.

Strawberry Rhubarb Fluff Pie

Ingredients:
Baked Pie Shell
4 cups diced rhubarb
2 cups sugar
1 3-oz package of strawberry gelatin
½ cup cornstarch
20 large marshmallows
1 pint whipping cream

Cook the rhubarb and sugar together until soft. Do not add water. Stir in the gelatin until it is dissolved. Remove about ½ cup of liquid from the pan and add the cornstarch to it, stirring to make a smooth paste. Add the cornstarch mixture back into the pan and continue to stir as you add the marshmallows. Continue stirring until the marshmallows have dissolved and cook until the mixture bubbles and thickens. Let this cool, stirring occasionally. When the mixture is completely cool, whip 1 cup of the cream and fold in the rhubarb mixture. Pour into the crust, cover with plastic wrap and chill (overnight if possible). When set, top with additional whipped cream or whipped topping and garnish with slices of fresh berries.

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