"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pie - Basic Cream Pie-Chocolate, Coconut Cream, Butterscotch, Vanilla, etc. Recipe

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This recipe for Pie - Basic Cream Pie-Chocolate, Coconut Cream, Butterscotch, Vanilla, etc., by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007


Vanilla Cream Pie:
cup sugar
6 tablespoons all-purpose flour (or 4 tablespoons cornstarch)
teaspoon salt
2 cups milk
3 egg yolks, beaten (Save whites for meringue)
2 tablespoons butter
1 teaspoon vanilla
1 baked pie shell
1 meringue recipe

In a saucepan combine sugar, salt and flour. Gradually stir in milk, whisking out lumps. Cook and stir constantly over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. In a separate bowl, beat egg yolks. Temper egg yolks (stir small amount of hot mixture into beaten egg yolks). Gradually stir egg yolks into hot mixture and cook 3 minutes longer, stirring constantly. Remove from heat. Add butter and vanilla. Pour into baked pie shell. Cover with meringue and bake 325 - 350 for 12-15 minutes or until brown.

Chocolate Pie: Increase sugar to 1 cup and add 1 ounce square of chocolate or 2 tablespoons cocoa; add meringue and bake.

Butterscotch Pie: Substitute brown sugar for white sugar and increase butter to 3 tablespoons; add meringue and bake.

Coconut Cream Pie: Add 1 cup flaked coconut to vanilla pie filling and sprinkle cup on meringue. Bake.

Banana Cream Pie: Slice 2 - 3 bananas and place on pastry shell; fill with vanilla cream filling. Top with meringue and bake.




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