"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cream Pie Filling Recipe

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This recipe for Cream Pie Filling, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Monday, May 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. milk, scalded
1/4 c. sugar
2 T. cornstarch
1/4 t. salt
3 egg yolks
1 t. vanilla

Directions:
Directions:
Scald milk in top of double boiler. Blend sugar, cornstarch and salt. Stir into scalded milk slowly. Cook over hot water until mixture thickens, stirring constantly. Cover; cook 10 minutes longer. Beat egg yolks; blend a little hot mixture into beaten yolks. Return to remaining hot mixture in double boiler. Cook 2 minutes stirring constantly. Cool, add vanilla. Pour into Sugar Honey Graham Cracker Crumb Crust and top with meringue.
MERINGUE:
Dash of salt
3 egg whites
6 T. sugar
Add salt to egg whites, beat stiff, not dry. Continue beating and gradually add sugar, beating until sugar is added and egg whites stand up in peaks. Spread on filling. Bake in hot oven (425) for 5 minutes.

Personal Notes:
Personal Notes:
I acquired this recipe from my girl friend, Connie, many years ago.

 

 

 

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