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Cream pie filling for graham cracker pie Recipe

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This recipe for Cream pie filling for graham cracker pie, by , is from The Pinter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Pinter
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup sifted flour
2/3 cup sugar
1/4 tsp. salt
2 cups milk
3 slightly beaten egg yolks
2 Tblsp. butter
1/2 tsp. vanilla

1 baked graham cracker crust

3 stiffly beaten egg whites(beat best at room temp.)
6 Tblsp. sugar

Directions:
Directions:
Mix flour, 2/3 cup sugar, flour, and salt. Gradually add milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes; remove from heat.

Add small amount to egg yolks; stir back into remaining hot mixture; cook 1 minute, stirring constantly. Add butter, vanilla; cool slightly. Pour into baked 9" graham cracker or pastry crust. Cool.

Cover with meringue made of egg whites and 6 Tblsp. sugar. Beat egg whites until fluffy, then add sugar gradually, 2 Tblsp. at a time until stiff peaks appear. Bake in moderate oven 350 for about 5-10 minutes until meringue starts getting brown on the peaks.

Personal Notes:
Personal Notes:
Variations:
Banana: slice 3 bananas in shell; add filling.
Butterscotch: Substitute 1 cup brown sugar for 2/3 cup white sugar; increase butter to 3 Tblsp.
Chocolate: Increase sugar to 1 cup; melt two 1 oz. pkg. unsweetened chocolate in milk.
Pineapple: Add 1/2 cup thoroughly drained, crushed pineapple to cooled filling.

 

 

 

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