OK friends, I know you probably thought my new found love for pie making would wear off after all that pie making at the end of 2014. You probably assumed that I’d eventually tire of making the perfect pie crust and filling them with amazing things….

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Over the last seven days, we have used our Frigidaire Symmetry Double Oven to make:

• 28 loaves of Artisan Bread in Five Minutes a Day (for our Christmas celebration and as gifts to our neighbors)
• 3 lasagnas
• 1 Baked Brie with Caramelized Onions (recipe coming soon!)
• 1 Honey Baked Ham
• 1 large pan of oven roasted green beans
• 5 dozen chocolate chip cookies
• 1 pan of brownies
• 2 batches of homemade cinnamon rolls
• 6 pies (1 banana cream, 1 vanilla cream, 1 chocolate cream, 1 apple and 1 pumpkin)

A few of these things were baked earlier in the week, but most of the powerhouse stuff was done yesterday morning, all in time for our family Christmas dinner at 1pm.

I honestly never knew how much I needed a double oven! I didn’t have to wake up before dawn to schedule things out “just right” for oven time. We had plenty of space, things baking at different temperatures, and when lunch was ready everything was hot and perfectly cooked!

I’m thankful that the Frigidaire Double Oven let me give the gift of a good meal to 30 members of my family without a sleepless night and stress over oven space.

I can’t share this post without sharing the Chocolate Cream Pie that has been making an appearance at our family Christmas’ since way before my time. My Grandma Sumner was a master pie maker and this is the recipe she used and now we use to carry on her pie making tradition. Enjoy!

Grandma’s Chocolate Cream Pie {Adapted through the years from the original Betty Crocker Cookbook}

• 1 9-inch Baked Pie Shell
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 1/2 teaspoon Kosher salt
• 3 heaping Tablespoons cocoa
• 3 cups milk
• 4 egg yolks, slightly beaten
• 3 Tablespoons butter
• 2 teaspoons vanilla

1. Bake pie shell. Mix sugar, cornstarch, cocoa and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
2. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
3. Stir in margarine and vanilla. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours.
4. Remove plastic wrap; top with meringue (recipe below). Refrigerate any remaining pie immediately.

Recipe: Meringue for 9-inch Pie {Recipe adapted from Betty Crocker’s Cookbook}

• 4 egg whites (keep cold until ready for use for best results)
• 1/4 heaping teaspoon cream of tartar
• 7 Tablespoons sugar
• 1/2 teaspoon vanilla (I prefer to use clear vanilla so it doesn’t discolor the meringue)

1. Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy.
2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy (Peaks should form when you pull up with a spoon}
3. Do not under beat. Beat in vanilla.
4. Spoon onto pie, sealing edges and using back of spoon to create “peaks” in the meringue.
5. Bake at 400° for 8-12 minutes.

Disclosure: This post was written as part of my participation as a Frigidaire Test Drive Mom. I was given a Frigidaire Symmetry Double Oven Range to keep to facilitate my review. All opinions expressed are my own.

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