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Basic Cream Pie Filling or Puddings+ several flavors Recipe

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This recipe for Basic Cream Pie Filling or Puddings+ several flavors is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. granulated sugar
4 tsp. cornstarch
1/4 tsp.salt
2 1/2 c. milk
3 egg yolks
1 tsp. vanilla
1 T. butter or margarine
Directions:
Directions:
In medium saucepan mix sugar, cornstarch and salt. Gradually stir in milk and egg yolks. Cook in heavy pan and stir over moderate heat until thick. Remove from heat and add vanilla and butter or margarine.
PEANUT BUTTER PIE: Stir in 1/2 c. peanut butter after filling is removed from heat.
COCONUT PIE: Stir 1/2 c. shredded coconut after filling is removed from heat.
BUTTERSCOTCH PIE: substitute brown sugar for the granulated sugar in the recipe and use 3 T. butter or margarine.
CHOCOLATE PIE: Mix 1/2 c. cocoa with the granulated sugar, cornstarch and salt before adding milk and egg yolks.
RAISIN CREAM PIE: Plump1 c. raisins in boiling for a few minutes. Drain well and add to filling after it is removed from heat.
BANANA PIE: Cool filling then add 2 or 3 sliced up bananas best to use whipped cream on banana so you don't reheat.
Number Of Servings:
Number Of Servings:
Fill one 9 inch pie crust
Preparation Time:
Preparation Time:
15 to 20 minutes
Personal Notes:
Personal Notes:
This makes a nice pudding also. Top with whipped cream, meringue made with 3 egg whites,1/8 cream of tartar, 1/3 c. granulate sugar. Whip egg whites until foamy and stiff enough to make peaks, then mix cream of tartar and sugar together and gradually add to mixture to egg whites all the while beating on high until stands good peaks. Bake meringue for 15 minutes at 375º to 400º.until peaks turn brown. Teri's husband likes butterscotch pie with whipped cream.

 

 

 

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