Banana Cream, Chocolate Cream, Coconut Cream or create your own versions such as Peanut Butter Chocolate or a Creamsicle Cream Pie.  They all begin with our basic mixes that we have perfected over several years. You will need a prebaked 9″ pie shell to begin and you can purchase a pastry pack to roll out your own shell.  Each pastry pack makes 2 9′ double crusted pies so one pack and you can create 4 cream pies. Banana Cream – 2 and 3/4 cup of water (2 cups boiling water and 3/4 cup tap water) 1 and 3/4 cups Fifendekel vanilla mix 2 egg yolks beaten 2 Tablespoons margarine or butter 3 Tablespoons of whipping cream, not whipped 2 bananas sliced (mix in with Fruit Fresh or Lemon juice to prevent darkening)   Directions:  Boil 2 cups of water In a separate bowl ,stir in mix, and egg yolks into remaining 3/4 cup tap water. Pour boiling water into mixture and stir thoroughly Cook in microwave on ‘high’ for 3 minutes. Stir Cook in microwave for additional 2 minutes. Remove from microwave and stir in margarine and whipping cream. Pour 1/4 of vanilla cream into the baked shell Place sliced bananas over cream filling Top with remaining cream filling Place in cooler until cold (approx 1 hour) Top with whipped  whipping cream (to top spread a thin 1/4 inch layer of whipped cream over cool filling, sprinkle with toasted almonds and pipe remaining whipped cream around the edge of the pie. Refrigerate pie.   Coconut Cream Pie 2 and 3/4 cup of water (2 cups boiling water and 3/4 cup tap water) 1 and 3/4 cups Fifendekel vanilla mix 2 egg yolks beaten 2 Tablespoons margarine or butter 3 Tablespoons of whipping cream, not whipped 1/2 cup coconut     Directions:  Boil 2 cups of water In a separate bowl stir in mix, and egg yolks into remaining 3/4 cup tap water. Pour boiling water into mixture and stir thoroughly Cook in microwave on ‘high’ for 3 minutes. Stir Cook in microwave for additional 2 minutes. Remove from microwave and stir in margarine and whipping cream. Stir in coconut Pour  vanilla cream into the baked shell Place in cooler until cold (approx 1 hour) Top with whipped  whipping cream (to top spread a thin 1/4 inch layer of whipped cream over cool filling, sprinkle with toasted coconut and pipe remaining whipped cream around the edge of the pie. Refrigerate pie.   Chocolate Cream Pie 2 and 3/4 cup of water (2 cups boiling water and 3/4 cup tap water) 2 cups Fifendekel chocolate mix 2 egg yolks beaten 2 Tablespoons margarine or butter 3 Tablespoons of whipping cream, not whipped     Directions:  Boil 2 cups of water In a separate bowl ,stir in mix, and egg yolks into remaining 3/4 cup tap water. Pour boiling water into mixture and stir thoroughly Cook in microwave on ‘high’ for 3 minutes. Stir Cook in microwave for additional 3 minutes. Remove from microwave and stir in margarine and whipping cream. Pour chocolate cream into the baked shell Place in cooler until cold (approx 1 hour) Top with whipped  whipping cream (to top spread a thin 1/4 inch layer of whipped cream over cool filling, sprinkle with chocolate shavings and pipe remaining whipped cream around the edge of the pie. Refrigerate pie.   For variations try: adding bananas into your chocolate pie mixture and add 2 tablespoons of peanut butter into the whipped cream or chop up flesh of one orange into chunks and add into vanilla cream mixture and replace the tap water with the juice of the orange. or let your imagination be your guide.