Growing up in Chelmsford, the holidays always meant one thing, pie from Skip’s Restaurant! The only time Skip’s made pies to take-out was for Thanksgiving and Christmas. My grandfather had been buying them long before I was born, Banana Cream and Chocolate Cream Pies. When Skip’s closed it’s doors in 2008, after 61 years in business, what could we do to get our pie fix? As luck would have it, my father ran across an old recipe book from Skip’s!
We use a pre-made gluten free pie crust, feel free to use the pie crust of your choice and bake them before you start making the pie filling.
The original recipe makes 6 pies, here are the ingredients to make 3 pies.
2 quarts whole milk
2 1/4 cups granulated sugar
1/4 teaspoon salt
3/4 cup corn starch
1 cap vanilla extract
Combine the dry ingredients (sugar, corn starch and salt) thoroughly. Add eggs and vanilla to the dry mixture and mix well. Make sure there are no lumps!
Put milk into a large sauce pan over high heat and heat until scalded. (stir the milk until it starts to steam, just before it boils) Be sure to
stir often to keep the milk from burning the bottom of the pan.
Add egg mixture to the hot milk slowly as you mix it in. Continue to mix over high heat until the pudding thickens and bubbles just begin to break the surface. Remove from heat and continue to mix for one minute. This will help smooth out the pudding.
Ladle the pudding evenly between the pre-baked pie crusts.
If you want to make chocolate cream pies, fill your pie crusts for banana cream then add 3 squares of bitter sweet chocolate and return to heat to melt chocolate. Then ladle chocolate mix into pie crusts.
Let filling cool overnight in the refrigerator.
Cover banana filling with fresh, ripe sliced bananas. 1 layer of 1/4 sliced bananas, then top with whipped cream, and garnish with Maraschino cherries.
I like to use a pastry bag to get big towers of whipped cream! For chocolate cream pie, cover with whipped cream and garnish with chocolate chips or shaved bittersweet chocolate.
Here is the recipe for the whipped cream;
1 pint whipping cream
1/4 cup powdered sugar
Whip cream in a cold bowl (put mixing bowl in freezer for at least 1/2 hour) using electric mixer on high speed. Add sugar when cream is almost at the proper consistency.
Keep cold until you top the pies.
See my “instructional” videos below