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Cream Pie Recipe

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This recipe for Cream Pie, by , is from Our 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!

Joyce Flannery


c. sugar
⅛ tsp. salt
2 c. milk, separated
1 tsp. vanilla
c. cornstarch
4 eggs, separated
2 tbsp. oleo
9" pre-baked pie crust

tsp. cream of tarter
3 egg whites
2 tbsp. sugar

Pre-heat oven to 350
Heat 2 c. milk and oleo in heavy kettle* over medium heat.
Beat egg yolks.
Add c. milk, sugar, salt, and cornstarch. Mix well.
Pour slowly into hot milk, beating until smooth and thick.
Add vanilla, stir.
Pour into 9" baked pie crust.
Cover with meringue* (be sure to seal meringue to crust good. Push down with spoon or such - this prevents "weeping").

Add cream of tarter to the egg whites. Beat until frothy.
add sugar and continue beating until stiff peaks form.

Bake in 350 oven until golden brown (about 12-15 minutes).

*If you do not have heavy (like club aluminum) pan cook in a double boiler.

You can add bananas, coconut, or drained crushed pineapple for change of flavor.

To make a chocolate pie add 2 Tbsp. cocoa powder (you may want to add more) along with the sugar and cornstarch




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