"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Ruby Pinter
Added: Friday, October 30, 2009


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

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:
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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