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Microwave Cream Pie Filling Recipe

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This recipe for Microwave Cream Pie Filling, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janice Halupnick - North Tama
Added: Wednesday, April 29, 2009


Cream Pie Filling (or Pudding):

1/2 c. sugar
2 T. cornstarch
2 T. flour
1/4 t. salt
2 c. milk
3 yolks, slightly beaten (reserve whites for meringue)
2 T. butter or margarine (optional)
1 t. vanilla

3 egg whites
1/2 t. vanilla
1/4 t. cream of tarter
6 T. sugar

In 2 or 2 1/2 qt. mixing bowl or casserole, combine sugar, cornstarch, flour and salt. Stir in milk. Microwave at high power 7 to 10 minutes, or until thickened, stirring every 3 minutes.

Stir about 1/2 cup mixture into yolks. Return to mixture in casserole, stirring well. Microwave 1 to 2 minutes, or until thick. Stir in butter. Cool slightly and stir in vanilla. Pour into baked and cooled pie shell.

Spread meringue over hot filling; seal to edge. Bake at 350 for 12 to 15 minutes or until golden. Cool on wire rack. Cover, chill to store.

Place 2 sliced bananas onto the bottom of the cooled pie crust. Pour vanilla pudding over bananas; spread with meringue and bake as above.

Increase sugar to 2/3 cup and add 2 oz. unsweetened chocolate squares to milk mixture. (May substitute unsweetened cocoa powder to equal 2 oz.) Spread with meringue and bake as above.

Stir 1 c. flaked coconut (or more) into mixture before microwaving. Add 1/4 t. almond extract with vanilla. Spread with meringue, sprinkle with coconut and bake as above.

In a small mixer bowl beat the egg whites, vanilla, and cream of tarter at medium speed of electric mixer about 1 minute or till soft peaks form.

Gradually add the sugar, about 1 T. at a time, beating at high speed of electric mixer about 4 minutes more or till mixture forms stiff glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage.
Bake 350 12-15 minutes or till golden OR as directed in individual pie recipe.

Personal Notes:
Personal Notes:
For a bigger, fuller pie, I use 1 1/2 the recipe for the filling.




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