Cream Pie with Variations

Ingredients

• 1 baked 9-inch pastry shell
• CREAM 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.

Submitted 6/13/05.
Source: Sunflower Sampler
Submitted By: Rick Smith
rick@epicurean.com
Cream Pie with Variations