"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cream Pie Filling (Vanilla, Coconut, Chocolate, Butterscotch) Recipe

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This recipe for Cream Pie Filling (Vanilla, Coconut, Chocolate, Butterscotch), by , is from A VISIT WITH GRANDMA & GRANDPA RUSSELL, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Russell Hargett
Added: Wednesday, July 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
3 tbsp. cornstarch
dash salt
2 egg yolks (save whites for topping)
3 c. milk
1 tsp. vanilla
little lemon juice

topping: egg whites
4 tbsp. white sugar

Vanilla
Coconut - 1/2 c. coconut after cooked
Chocolate - Add 3 tbsp. cocoa before cooking
Butterscotch - 1 c. brown sugar, instead of white

Directions:
Directions:
Put ingredients in top of double boiler, cook until thickened. Add a "chunk" of butter when thick. Pour in baked pie crust.

Beat egg whites with 4 tbsp. sugar until stiff. Spread on top of pie, brown in oven at 350

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Store covered in "icebox"....mmmm, a favorite!

 

 

 

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