A few months ago a dear friend of mine asked me where I would suggest purchasing several pies. Her son was getting married, and the couple had decided on wedding pie instead of wedding cake.
The wedding was to be at a church camp in Kansas, about an hour away from any large population area. Without hesitation I said that I should make them . . . I think the only way to eat a good pie is to have it baked fresh. And for an event such as a wedding, fresh is the only way to go.
After much persuasion, my friend agreed that I could be the wedding pie maker!! 29 pies to be exact!! Well, the big weekend happened May 25th.
We had such fun. It was held 2 hours away from Sunflower Supper Club’s kitchen, so we prepared some of the food prior to the wedding weekend and then loaded everything (everything but the kitchen sink) into our truck, heading off to prepare the pies the night before the wedding so they would be fresh.
We made apple, peach, cherry, peanut butter cream, and chocolate cream. I’m a purist at heart, so everything was made from scratch with fresh or fresh frozen fruit. We had several relatives and friends helping in the kitchen, and we knocked out 18 fruit pies on Friday evening after 8:30 at night! We then finished off the cream pies on the morning of the wedding.
- 1⅔ cups water
- 3 tablespoons cornstarch
- 5 tablespoons cocoa
- 1 can sweetened condensed milk (14 oz.)
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- Mix cornstarch and cocoa together and add to water.
- Stir until smooth.
- Stir in the sweetened condensed milk and egg yolks.
- Pour into saucepan and cook on stove top until thick.
- Add butter and vanilla and stir until incorporated.
- Remove from heat and cool slightly (with saran directly on top of pudding) and then pour into pre-baked pie crust or pour into individual cups for pudding.
- I top with whipped cream but you can also make meringue if so desired.