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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Basic Cream Pies with Variations Recipe

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This recipe for Basic Cream Pies with Variations is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Basic Vanilla:
In saucepan, combine 3/4 cup sugar, 1/3 cup all-purpose flour or 3 Tablespoons cornstarch, and 1/4 teaspoon salt. Gradually add 2 cups milk, mixing well. Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat. Stir small amount hot mixture into 3 slightly beaten egg yolks; immediately return to hot mixture and cook 2 minutes, stirring constantly. Remove from heat. Add 2 Tablespoons butter and 1 teaspoon vanilla. Pour into 1 baked and cooled 9" pastry shell. Spread with 1 recipe of Meringue (see below). Bake at 350 for 12-15 minutes. Cool.

Chocolate Cream Pie:
Prepare vanilla cream pie, increasing sugar to 1 cup. Chop two 1-ounce squares of unsweetened baking chocolate. Add with the milk. Top with Meringue and bake as directed above.

Banana Cream Pie:
Slice 3 bananas into cooked and cooled 9" baking shell. Top with vanilla cream pie filling and meringue. Bake as directed above.

Butterscotch Pie:
Substitute brown sugar for granulated sugar in Vanilla Cream Pie filling. Increase butter to 3 Tablespoons. Top with meringue and bake as directed above.

Coconut Cream Pie:
Add 1 cup flaked coconut to Vanilla Cream Pie filling. Top with meringue and sprinkle with 1/3 cup coconut. Bake as directed above.

Beat 3 egg whites with 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 6 Tablespoons sugar, beating until stiff peaks form and all sugar is dissolved. Spread onf pie, sealing edges. Bake at 350 minutes.

Prepare as above.




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