Cream Pies (4 ways)

Ingredients

• 1 blind-baked pie shell
• 1 formula Pastry Cream

Banana Cream Pie:

1. Slice half a banana, mash other half. Soak sliced bananas in rum.
2. Add mashed banana with butter and substitute the vanilla with rum
3. Add half the pastry cream to pie shell. Layer the sliced bananas and top with remaining cream. Top with chantilly cream and extra banana slices

Chocolate Cream Pie:

1. Add 4 oz. finely chopped dark chocolate with the butter and vanilla. Pour into pie shell. Top with chantilly cream and shaved chocolate.

Coconut Cream Pie:

1. Toast 2 oz. sweetened shaved coconut. Substitute vanilla with rum and add 2 oz. sweetened shaved coconut with butter. Layer half the pastry cream in the pie shell, add a third of the toasted coconut, top with remaining pastry cream and another 1/3 of the toasted coconut. Top with chantilly cream and remaining toasted coconut

• 1/2 formula Chantilly Cream