Granny Ann's Pie Section
Banana Cream Pie

2 pie shells, baked
4 bananas
2 cups milk
1 lge pkg of instant vanilla pudding
2 8oz. cartons sour cream
1 8oz. carton frozen whipped topping, thawed

Line bottom of pie crusts with sliced bananas. Beat milk with instant pudding and sour cream until thickened. Pour over bananas. Spoon thawed whipped topping over bananas. 

Chill overnight in refrigerator.  Makes 2 pies.

Buttermilk Pie

1 unbaked pie crust
1/2 cup butter, softened
2 cups sugar
3 Tablespoons flour
3 eggs, beaten 
1 cup thick buttermilk
1 teaspoon vanilla
Dash of ground nutmeg

Cream butter and sugar until sugar grains are dissolved. Fold in the flour and mix well. Add beaten eggs, mix thoroughly, slowly fold in the buttermilk and vanilla. Pour into the pie crust. Sprinkle nutmeg lightly on top. Bake at 350 degrees about 45-50 minutes or until a knife comes out clean. The center will always be a bit softer than the outside, but it will get more firm after taking it out of the oven. Cool completely before cutting. Refrigerate any leftover pie.

Thanks for visiting!

Granny Ann
Easy Desserts
Easy Main Meals
Holiday Page
Kid's Corner
PawPaw's Kitchen
Recipe of the Month