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Mom's Creme Pie Filing Recipe | |
Pies | |
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Ingredients:
2/3 cup sugar1/2 teaspoon salt 2 1/2 tablespoons cornstarch 1 tablespoon flour 3 cups whole milk 3 slightly beaten egg yolks 1 tablespoon butter 1 1/2 teaspoons vanilla Weepless Meringue Topping 1 1/2 teaspoons plain gelatin 1 tablespoon cornstarch 2 tablespoons cold water 1/2 cup boiling water 1/3 cup sugar 3 egg whites 1/4 teaspoon cream of tartar 1 teaspoon vanilla
Directions:
In heavy saucepan, mix sugar, salt, cornstarch and flour. Gradually stir in milk. Cook over low heat, stirring constantly until mixture comes to a boil. Boil 1 minute. Remove from heat; slowly stir half of mixture into beaten egg yolks. Then, blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat; stir in butter and vanilla. Can be used for any cream pie such as coconut cream or banana cream. Enough filling for 9-inch pie crust. For coconut cream, add 3/4 cup coconut. I like to toast the coconut first. Top pie with meringue or whipped cream. For meringue: mix gelatin, cornstarch and cold water in a small saucepan. Stir until lumps are dissolved. Add boiling water. Bring mixture to a boil and boil 1 minute, stirring constantly. Remove from heat and stir in sugar. Pour mixture into a bowl and refrigerate exactly 25 minutes. After 25 minutes are up, beat egg whites and cream of tartar in a medium bowl until soft peaks form. Add cornstarch mixture and vanilla and continue beating until mixture is stiff and glossy. Fill 9-inch pre-baked pie shell with filling. Top with meringue mixture, sealing to edge of crust. Bake at 350 degrees 15 - 20 minutes or until meringue is lightly browned. (My Mom made THE BEST cream pies ever. She always topped them with meringue. If making coconut cream pie, sprinkle a little coconut over meringue before baking. | |