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Cream Pie with Variations Recipe | |
Pies | |
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Ingredients:
1 baked 9-inch pastry shellCREAM FILLING: 2 cups milk 3 egg yolks 1/4 tsp. salt 1 cup sugar 4 tbs. cornstarch 2 tbs. butter 1 tsp. vanilla MERINGUE: 3 egg whites 1/4 tsp. cream of tartar Sprinkle of salt 5 tbs. sugar
Directions:
FILLING: Combine milk, egg yolks, salt, sugar and cornstarch in a blender until smooth. Pour in a saucepan and cook over low heat until thick, Add buter and vanilla.VARIATIONS: 1.) For choclate pie, add 5 tablespoons cocoa to ingredients before blended. Top with meringue or whipped cream. 2.) For coconut cream pie, add 1 cup shredded coconut after custard has cooked and sprinkle coconut over meringue topping. 3.) For lemon pie, use 1 1/3 cups sugar and 1 1/2 cups water in place of milk. After custard has cooked, add 1/4 cup lemon juice. Top with meringue. 4.) For banana cream pie, add 1 large banana to custard after it has cooked. MERINGUE: Beat egg whites, cream of tartar and salt and sugar a tablespoon at a time. Put on pie and bake at 350 degrees for 15 or 20 minutes or until brown. Never smooth a meringue top as it is more attractive if it stands in peaks. | |