3/4 c C and H Granulated Sugar
1/3 c All-purpose flour
1/4 ts Milk
2 Eggs; or…
3 -Egg yolks
1 tb Butter or margarine
1 ts Vanilla
1 9″ pastry shell
— (baked and cooled)
In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat
with a whisk until smooth. Bring to boil over medium heat stirring
constantly. Continue cooking and stirring until smooth and thickened.
Remove from heat, stir in butter and vanilla. Cool 5 minutes. Pour
into pastry shell. Chill until set. BANANA CREAM PIE: Make a base
filling; cool. Slice 2 or 3 large bananas in bottom of baked pie
shell; add cooled filling and chill. Serve with Whipped Cream
Topping. BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H
Golden or Darn Brown Sugar instead of granulated sugar in basic
filling recipe; increase butter to 3 tablespoons. Top with Tall ‘N’
Tender Meringue (see separate recipe) or chill and serve with Whipped
Cream Topping. COCONUT CREAM PIE: Stir 1 cup flaked coconut into
basic filling before pouring into baked pie shell. Top with Tall ‘N’
Tender Meringue or chill and serve with Whipped Cream Topping.
Garnish with toasted coconut, if desired. CHOCOLATE CREAM PIE: Make
basic filling; add 1/2 cup semi-sweet chocolate pieces to hot, cooked
filling in saucepan. Stir until completely melted. Pour into baked
shell; chill. Spread with Whipped Cream Topping; garnish with shaved
chocolate. MICROWAVE DIRECTIONS: Combine sugar, flour and salt in
deep 2 quart glass mixing bowl. Add eggs and milk. Beat with whisk
until smooth. Microwave at full power 8 minutes, stirring 3 times.
Precede {sic} as recipe directs. Reprinted with permission from _Pies
On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by
Karen Mintzias
Yields
1 Pie