Grandma's Raisin Pie

My Grandpa loved raisin pie, It's one of those pies that is considered Old Fashioned. Grandma didn't make a traditional Raisin Pie, because she didn't use sour cream. She didn't like sour cream. She made hers with evaporated milk. She always called it "Pet Milk". As that was the brand she used.  




 Ingredients

• 1 cup raisins
• 1 cup evaporated milk
• 2 egg yolks
• 2 Tbsp. flour
• 1 cup sugar
• 1 pre-baked pasty shell

Directions

Put 1 cup water on raisins and cook for 10 minutes.  Add sugar, and continue to simmer. Add milk. Beat the two egg yolks, add a little of the warm liquid from the pan and beat together. This tempers the eggs to prevent them curdling in the hot mixture. Add back to the pot and whisk until well Incorporated. Last add the flour and whisk until smooth. Cook another 15 minutes until bubbly and thick.  Pour into the baked pie shell. Cool Pie for 15 minutes, then refrigerate for 2 hours before serving.
Top with a little whipped topping and enjoy.



Adams Family Cookbook, Desserts.

My Grandma's Decadent Chocolate Pie

Ingredients

• -1 1/4 cups sugar
• -1/2 cup unsweetened baking cocoa powder
• -1/3 cup cornstarch
• -1/4 teaspoon salt
• -2 (12 oz.) cans PET® Evaporated Milk
• -1/4 cup butter, cut up
• -1 teaspoon vanilla extract
• -1 (9-inch) pastry pie crust, baked and cooled

Instructions

WHISK sugar, cocoa powder, cornstarch and salt in medium saucepan. Gradually whisk in evaporated milk until blended.
COOK over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly. Remove from heat. Add butter and vanilla, stirring until butter is melted. Pour into prepared crust. Cover with plastic wrap, pressing wrap onto surface to prevent skin from forming. Cool completely. Chill 4 hours.

Desserts, Adams Family Cookbook

Banana Split Pie

1 graham cracker crust
1 pkg vanilla pudding, made to package directions
18 maraschino cherries
2 sliced bananas
1/2 cup crushed pineapple well drained
1/4 cup chocolate fudge sauce
3 tbls Carmel sauce

I made the vanilla pudding for this recipe, but instant vanilla pudding can be substituted.
Start by slicing two bananas. To keep them from turning brown, put them in a bowl of water with 1 tsp of lemon juice.

Drain the pineapple and squeeze as much of the liquid out as possible. Set aside. Next drain the cherries.

To assemble the pie, add the pineapple, and banana slices. Then add the fudge sauce. Pour the pudding on top.

Bake until set. About 20 to 25  minutes. Drizzle the Carmel sauce on top.

Let it cool completely before serving.

Lemon Cream Pie

Ingredients

1 pie crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt

FOR THE TOPPING

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Directions

1.Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.

2.Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.

3.Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.

4.In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.