Sweet Vanilla Cream Pie

IMG_2308

Matthew’s mom (Chris Tessnear) loves vanilla pie. For years, her mom (Matthew’s grandma, Vember Quinn) made it for her on special occasions. She said she had never quite gotten vanilla pie like her mom’s anywhere else.

Until now.

While searching through vanilla-inspired recipes on Pinterest, we came across a semi-complicated recipe for vanilla bean cream pie. It looked delicious and I thought it could be simplified by cutting out the process of scraping the seeds from the vanilla bean to use during cooking, especially since vanilla extract was also in the recipe. So I removed the vanilla bean (which also made the recipe cheaper and easier to make with common pantry items) and substituted entirely with vanilla extract. The resulting recipe was just as vanilla-sweet and creamy as I’m sure the original was. I also simplified some of the recipe instructions, to where now, this is another of my easiest pies to make, only requiring a small bowl and a pot worth of cookware, a few simple ingredients, and a little time.

Matthew’s mom says this pie is the best she’s had since her mom’s pie, and is in fact, just as good. That’s high praise from a lady who can cook as well as my mother-in-law can! We hope you give this pie a try. We know you’ll love it just as much as we do!

P.S. You could also make the pie’s filling and enjoy it as pudding, without a shell or any additional baking. It would be delicious as a homemade, cooked vanilla pudding! And there are no eggs in the recipe, which I love, because you don’t have to worry about any undercooking. Easy peasy! Enjoy!

IMG_2311

Ingredients:

9 inch pie crust (baked and cooled)

1/4 cup cornstarch

3/4 cup sugar

4 tbsp. butter

1 1/4 cups heavy cream

1 cup milk

1 tsp. vanilla extract

Topping: 2 tbsp. melted butter; 1/2 tsp. cinnamon

Directions:

1. Pre-bake the pie shell on 350 for about 10 minutes, until golden brown and no longer doughy in appearance.

2. Mix the sugar and cornstarch in a bowl and put to the side.

3. In a nonstick pan, melt the 4 tbsp. of butter on medium heat. Add the heavy cream, milk and vanilla.

4. Add the dry ingredients (cornstarch/sugar mixture) to the pot slowly and stir with a whisk constantly until the pudding thickens (about 10 minutes).

5. Remove from heat and pour the pudding into the prepared pie crust.

6. Drizzle with the 2 tbsp. of melted butter (I usually melt it in the microwave in a Pyrex measuring cup) and sprinkle the cinnamon on top evenly.

7. Put the pie in the oven on broil just until the butter starts to bubble. Keep a check on it; this will only take a few minutes.

8. Refrigerate for four hours or overnight.

Slice and delight!

Serves: about 8

Corn Casserole, a Thanksgiving family favorite


My grandpa Lee Quinn always made a corn casserole for our Thanksgiving feast, and it’s a dish we continue to make in our family. One of the joys of food is that it can symbolize memories, and corn casserole will always remind me of my grandpa.
The beautiful thing about corn casserole is that it jazzes up a side dish (plain whole kernel or cream corn) that otherwise lacks excitement. When a meal includes turkey, stuffing, macaroni and cheese, green bean casserole and a variety of pies, how can you get excited about little yellow kernels of corn?
When corn comes in a casserole, it feels more festive and, truth be told, all of that cheese, cream and butter just make it taste better.
Here’s the recipe for our corn casserole. Thanks, grandpa, and Happy Thanksgiving!

Ingredients

1 can cream corn

1 can whole kernel corn

2 eggs

1/2 cup cream

1/2 stick melted butter or margarine

1/2 cup cornmeal

1 cup shredded cheddar cheese

Steps

Mix all of your ingredients and pour into a greased casserole dish.

Bake at 350 degrees for 30 minutes or until golden brown on top.