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Basic cream pie (chocolate, banana, coconut) Recipe

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This recipe for Basic cream pie (chocolate, banana, coconut) is from The Supron Family Cookbook, 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 cups milk – scald over medium heat (do not boil!)
2/3 cup sugar
1/3 cup flour
¼ teaspoon salt
Two egg yolks – lightly beaten
2 tablespoons butter or margarine
2 teaspoons vanilla
Directions:
Directions:
Scald milk over medium heat (milk should steam and coat a wooden spoon…do not let the milk boil). Mix together the flour, sugar, and salt. Remove the pan with the milk from the stove and slowly add to the scalded milk while stirring constantly. Place pan back on burner on medium-low heat and stir constantly until it boils. Remove from heat. Add a small amount of the milk mixture to the egg yolks, then add the egg yolks to the milk mixture. Cook (stirring) until it boils. Remove from heat and add 2 tablespoons butter or margarine. When slightly cool add 2 teaspoons vanilla. Pour into baked pie crust, cover top with wax paper circle (to keep a film from forming) and refrigerate until cool. Top with sweetened whipped cream or meringue.

Chocolate: Add 1 ½ squares of unsweetened bakers’ chocolate after scalding milk. Stir with wire whisk to dissolve. After topping pie with whipped cream, grate some more chocolate on top.

Banana: After letting the custard cool slightly add ¼ to ½ teaspoon almond extract to custard (same time as vanilla). Slice 1 or 2 layers of ripe bananas in bottom of baked pie crust before pouring in filling.

Coconut: After letting the custard cool slightly add ¼ to ½ teaspoon almond extract to custard (same time as vanilla). Then add 2/3 can of angel flake coconut filling. Sprinkle the remaining 1/3 can on the top of the whipped cream.
Personal Notes:
Personal Notes:
Chocolate “ice box” pie has always been Kate’s favorite dessert. Steve made one for Kate’s birthday this year. All the variations are excellent. Make your favorite pie pastry for a single shell pie and bake it unfilled. My pie pastry is terrible so I usually use the refrigerated folded Pillsbury pie crusts.

 

 

 

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