Directions: |
Directions:Preheat oven to 350°.
BASIC VANILLA CREAM filling: In saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir over medium heat till bubbly. Cook and stir an additional 2 minutes. Remove from heat. Stir small amount hot mixture into yolks. Immediately pour egg mixture into hot mixture, stirring to incorporate. Return to heat and cook two more minutes, stirring constantly. Remove from heat. Add butter and vanilla. Blend well. Pour into cooled baked pastry shell. Spread meringue atop pie and bake at 350° for 12 to 15 minutes. Cool. If omitting meringue, serve topped whipped cream when pie cools. To prevent skin from forming on surface of filling while it is cooling, put waxed paper directly on top of hot filling. Remove once ready to top.
CHOCOLATE CREAM PIE: Prepare Vanilla Cream filling, increasing sugar to 1 cup. Add two to three 1-ounce squares unsweetened chocolate once milk has been incorporated. Top with meringue and bake as directed or top with whipped cream and nuts or chocolate shavings.
COCONUT CREAM PIE: Add 1 cup flaked coconut to Vanilla Cream filling. Top with meringue; sprinkle with ⅓ cup coconut. Bake as directed. |
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Notes: |
Personal
Notes: This recipe and information comes from the Better Homes and Gardens New Cook Book, (Every recipe perfected for you in our Test Kitchens.) New York and Des Moines: Meredith Press, 1968, page 236. This is one of the random recipes from various cookbook sources. Most were written by Mother within the pages of her cookbooks or on the inside covers. Some are cookbook recipes she is believed to have used regularly.
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