Cream Pie – Coconut or Banana



• 3 Oakdell egg yolks, slightly beaten
• ¼ cup cornstarch
• 2/3 cup sugar
• ¼ teaspoon salt
• 2 cups milk
• 2 tablespoons butter
• ½ teaspoon vanilla
• Bananas or ½ cup shredded coconut
• Premade pie crust (if raw, cook according to package directions)
• Whipped cream

1. In a saucepan over medium heat, whisk together the cornstarch, sugar and salt.
2. Slowly add in the milk and the Oakdell egg yolks. Mix well.
3. Cook stirring constantly until the texture is thick (like mayonnaise) and then remove from heat.
4. Stir in the butter and vanilla and cool completely.
5. Stir in the coconut and pour into a baked pie crust. If using for a banana cream pie, slice the bananas and arrange them on the bottom of a baked pie crust and then pour the filling into the crust.
6. Serve the pie with whipped cream.

By | 2016-11-15T17:18:31+00:00 November 15th, 2016|Uncategorized|0 Comments

French Silk Pie



1 cup sugar
¼ teaspoon cream of tartar
6 Oakdell Omega-3 brown eggs
1 tablespoon water
4 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1½ teaspoon vanilla
½ cup butter, room temperature
1 9-inch (premade & baked) crust, either graham cracker or regular (follow package directions to bake, if needed)
Whipped cream

1. Mix sugar and cream of tartar in medium heavy saucepan. Add Oakdell eggs and water and beat until well blended.
2. Add chocolate. Cook over low heat, stirring constantly, until chocolate is melted and temperature reaches 160 F. Do not allow to boil. Remove from heat immediately.
3. Cool quickly: Set pan in larger pan of ice water. Stir vigorously until temperature of mixture falls to between 80 F and 90 F. Remove pan from ice water and stir in vanilla.
4. Beat butter in mixer bowl on medium speed until light and fluffy, 3 to 4 minutes. Add cooled egg mixture and beat on high speed 4 to 5 minutes.
5. Pour into pie shell. Refrigerate, loosely covered, at least 6 hours before serving.
6. Serve with whipped cream and shaved chocolate, if desired.

By | 2016-11-15T17:06:14+00:00 November 14th, 2016|Recipes|0 Comments