Cream Pie

  • on October 18, 2008
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Ingrients & Directions

1/2 c Sugar.
6 tb All-purpose flour.
1/4 ts Salt.
2 1/2 c Milk.
3 Egg yolks.
1 tb Butter or margarine.
1 ts Vanilla.
9 -inch baked pastry shell.

Mix sugar,flour and salt in a heavy saucepan.Add milk and cook over
medium heat,stirring constantly,until thickened.Lower heat cover and
cook 10 minutes longer, stirring occasionally.

Beat egg yolks until foamy.Slowly add small amount of milk mixture to
yolks.Add to pan and cook ,stirring constantly,over medium heat for
3-4 minutes.Remove from heat and add butter and vanilla.Cool and pour
into baked pie shell.


1.1/8 teaspoon salt. 2.1/4 teaspoon cream of tartar. 3.3 egg whites.
4.1/2 cup sugar. Combine salt,cream of tartar and egg whites
inbowl.Attach bowl and whip.Gradually turn to speed 8 and whipuntil
soft peaks form,about 1 minute.Reduce to speed 4 andgradually add
sugar;whip until stiff peaks form,about 1 minute.

Lightly pile meringue on pie and spread to edges.Bake at 325^F for 15
minutes or until lightly browned.

YIELD:One 9-inch pie.


Chocolate Cream Pie:Add 2 squares {2 oz.} melted,unsweetened
chocolate to filling along with butter and vanilla.Proceed as
directed above.

Banana Cream Pie:Slice 2 or 3 ripe bananas into pie shell before
pouring into pie shell.Proceed as directed above.

Coconut Cream Pie:Add 1/2 cup flaked coconut to filling before
pouring into shell.Before baking,sprinkle1/4 cup flaked coconut on
meringue.Proceed as directed above.

From the files of Al Rice, North Pole Alaska. Feb 1994

1 Servings

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