Hey, Good Cookin’

A Legacy of Heirloom Recipes

For many of us, the legacies of loved ones have been passed on through the meals and recipes we share, generation after generation. Our Heirloom Recipe series will highlight the love and traditions that transcend our plates and live on forever in our hearts.

Grandma’s Cream Pie, submitted by Valerie Johnson, RN Sycamore Team

The photo is my Grandma’s recipe box that I treasure, and I cherish her cream pie recipe.


Grandma’s Cream Pie

Pie Crust

4 cups Pillsbury All Purpose Flour

1 TBSP sugar

2 tsp salt

1 3/4 cups Crisco shortening

1/2 cup water

1 TBSP vinegar

1 Jumbo egg (used to be large, but they don’t grow ‘em like they used to)

  1. Preheat oven to 425 degrees.
  2. Mix flour, sugar, salt in bowl. Then, mix in shortening with a fork.
  3. In a measuring cup mix water, vinegar, and egg. Stir ingredients into shortening mixture with fork until all ingredients are moistened.
  4. Using (clean) hands, form dough into a ball, wrap in plastic wrap and chill for 30 minutes or freeze for future use. Makes two 9” pie crusts.
  5. Bake for 20 minutes until lightly brown before adding the cream filling.

Cream Pie Filling

2 cups sugar

4 TBSP corn starch

2 TBSP flour

3 cups milk

2 tsp vanilla

6 egg yolks (save the whites for meringue)

1 tsp salt

  1. Mix all ingredients and cook on stovetop until thickens. Split in half for two pies.
  2. Decide what flavor pies you want, then mix desired amount of coconut, lemon flavoring, bananas, peanut butter, or 1 square baking chocolate. Pour each filling into the two pie shells.


6 egg whites

1/2 tsp cream of tartar

3/4 cup sugar

  1. Beat egg whites and cream of tartar with mixer on medium speed until foamy.
  2. Slowly add sugar about a tablespoon at a time, beating on high to dissolve. Continue beating until soft glossy peaks form.

Divide between two pies taking to edge of crust to seal. (Sprinkle coconut on meringue for coconut cream pie). Bake 12 to 15 minutes until meringue is golden. Cool on wire rack one hour. Put in refrigerator for at least 3 hours before serving.


Want to share a recipe? Email your recipe to: rwisby@AliveHospice.org