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Basic Cream Pie (and Variations) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Filling:
1/4 C cornstarch
2/3 C sugar
1/4 tsp salt
2 C scalded milk
3 egg yolks
2 TBS margarine
1/2 tsp vanilla
1 9-inch baked pie shell

Meringue:
3 eggs whites
1/8 tsp cream of tartar
6 TBS sugar
1/2 tsp vanilla
Directions:
Directions:
Cream Pie Filling:
Mix cornstarch, sugar, and salt. Gradually add scalded milk until blended. Cook in a double boiler until thick, about 10 minutes. Stir constant;y with a wooden spoon.
Beat yolks slightly and slowly, gradually add a small amount of the hot mixture into them, then pour back into the remaining hot mixture. This prevents curdling of the eggs. Cook 6 more minutes. Cool slightly and add margarine and vanilla. Cool a little more and pour into baked pie shell. Top with meringue.

Meringue:
Beat the egg whites in a small bowl until they are foamy. Add cream of tartar. While beating on HIGH, add 1 TBS of the sugar at a time until egg whites hold peaks that fold over slightly when beater is lifted up. Top pie filling with the meringue and bake at 350º for 12-15 minutes or until meringue is browned.

Banana Cream Pie: Slice 2 or 3 bananas into shell before adding the filling. Add meringue and brown.

Chocolate Meringue Pie: Increase sugar to 1 Cup, melt 2 squares of unsweetened chocolate in the scalded milk. Top with meringue and brown.

Coconut Meringue Pie: Add 1 Cup moist coconut to filling. Sprinkle 1/2 Cup over meringue before browning.

Pineapple Meringue Pie: Drain juice from 1/2 Cup crushed pineapple. Add to cooled filling. Add meringue and brown.

Recipe from Ella Jane Black

 

 

 

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