3/4 c C and H Granulated Sugar 1 tb Butter or margarine
1/3 c All-purpose flour 1 ts Vanilla
1/4 ts Milk 1 9″ pastry shell
2 Eggs; or… — (baked and cooled)
3 -Egg yolks
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