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Cream Pie Recipes Recipe

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This recipe for Cream Pie Recipes, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Dawkins
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for pie shell:
Thaw out frozen pie shell, 9 inch. Punch holes in crust. Bake at 450 degrees until slightly brown, about 10 min.

Cream pie filling:

1/3 cup flour
2/3 cup sugar
1/4 tsp. salt
2 tbsp. butter
2 cups scalded milk
3 egg yolks or two whole eggs
1 tsp. vanilla

This recipe is adjustable and makes several flavors of cream pie.

Chocolate Cream Pie Filling: Increase sugar to l cup and add 1/4 cup packed cocoa. Mix cocoa with sugar and flour.

Coconut cream pie filling: Add 1 cup moist coconut to the pie filling, when it is thick.

Butterscotch cream pie filling: Substitute 1 cup brown sugar, for sugar in cream pie filling mix, and increase butter to 3 tbsp.

Pineapple cream pie filling: Add 1/2 cup thoroughly drained pineapple to cool cream filling.

Meringue for cream pie:

3 egg whites
6 T. sugar (I don't use but 3-4 tbsp of sugar)
1/4 tsp. salt
1/4 tsp. cream of tartar






Directions:
Directions:
Pour milk in double boiler and heat until scalded. Mix flour, sugar, and salt and add to scalded milk, and turn heat down to medium. Stir a lot to keep from lumping. When mixture coats a spoon, add the eggs or yolks (adding some of heated filling to egg mixture and stir in before pouring in pie mixture--this keeps eggs from starting to cook first). Add egg mix gradually to the filling mixture, stirring to keep smooth. When the pie mixture is thick enough to hold a shape, remove from heat and add butter and vanilla. Pour into cooled, baked pie shell. Cool completely and top with meringue.

Meringue: Beat egg whites, salt, and cream of tartar until whites begin to get stiff. Gradually add sugar, beating well with each addition. When beater is removed the peaks should be formed and the meringue is ready. Bake at 350 for 15 or 20 minutes, or at 450 for 10 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 to 40 minutes
Personal Notes:
Personal Notes:
This is a very old recipe (I got in a Home Economics class in the 11th grade (1960s). It makes the best cream pie you will ever taste. Hint: I add more flour than the recipe calls for, as it helps the filling to be thicker and cook faster. This does not change the flavor.
My children fight over this pie, even though they are grown and have families. At holiday time, I have to bake 2 chocolate pies, and each one can take home half of what is left over. The chocolate and coconut are particularly delicious.

 

 

 

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