The Essential Guide To Baking

IV. Dip sliced bananas into lemon juice to keep them from turning dark. Let your vanilla

filling cool completely before adding sliced bananas.

V. Add raw coconut to your vanilla pie filling while the filling is hot. The heat will cause

the coconut oil to release its flavor into the filling.

VI. Sprinkle raw coconut over the meringue before browning. The lightly browned coconut will

give more flavor to your coconut cream pie.

VII. Using canned lemon pie filling is a quick and easy way to make lemon meringue pie. Just

put the filling in a pre−baked pie shell, top with meringue, brown and serve.

VIII. Always use the zest of a fresh lemon in your scratch lemon pie filling.

IX. Bake Lemon or Lime cream pies made with Sweetened and Condensed milk for exactly twenty

minutes at 350 degrees. Cool completely before adding topping. Your Lemon and Lime pies

refrigerator pies will be perfect every time.

X. Always let your vanilla cream filling cool to room temperature before you add fresh fruit.

Hot filling will draw out the water from fresh fruit and cause the filling to separate.

XI. Bananas, your vanilla wafers and cream filling makes an ever popular dessert. Display and

serve from a cobbler pan. Layer cream filling, vanilla wafers, sliced bananas in that order

until the pan is full. Place vanilla wafers side−by−side flat over the top or cover with a

baked meringue.

CUSTARD TYPE PIES:

I. Egg custard pies are best when baked in a crust that has been partially pre−baked. They

should be baked at about 300 degrees in a water bath. (Set the pie in a pan containing a little

over one−forth inch of water.)

II. Pumpkin pies and sweet potato pies are best baked at a high temperature (425 degrees) for

about 15 minutes then at a lower temperature (375 degrees) until they are done.

III. Chess type pies such as Pecan pie should be baked at 300 degrees for about one hour and

twenty to thirty minutes.

IV. Pecan pie bakes best at a low temperature.

V. Chocolate morsels and/or a little coconut make a delicious addition to pecan pie. Bake

normally.

WHIPPED CREAM PIES:

I. Use whipped topping rather than fresh whipping cream in your whipped cream pies. Whipped

topping will hold up better and tastes as good as fresh whipping cream.

II. Always let your cream filling cool completely before adding the filling to the whipped

topping. Warm filling may not break the whipped topping down completely, but the heat may hurt

the texture.

Baking Pies