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Thanksgiving Basic Cream Pies Recipe

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Category:
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Basic Cream Pies
Ingredients:  
Ingredients:  
2 c. scalded milk (warmed on stove, but not to boiling)
3 eggs Well beaten
⅓ c. + 1 T. flour
Dash of salt (for Chocolate ½ tsp.)
3/4 c. Sugar (For Chocolate Pie 1 ¼ c. sugar)
¼-½ c. butter or margarine
½ tsp. Vanilla
¼ - ½ c. or more, Dry Cocoa Powder (Depending on how chocolaty you like your pie)
Directions:
Directions:
Scald milk in a saucepan over medium heat on the stove. (Stir frequently so it won’t scorch. Do not allow milk to boil.) Set off burner to cool.
While it cools, mix: Eggs, flour, sugar, and salt together and add to the warm milk. Whisk until well combined. Place back onto a med-high burner, stirring constantly with a wire whip until thickened. Take off the burner and add the butter and vanilla. Mix well, then pour into pre-cooked pastry shell, or Graham cracker pie crust. For Banana Cream Pie, slice fresh bananas ¼ in. thick, into the bottom of the pie crust. Let cool before serving. Top with whipped Cream.
 

Pie Crust
Ingredients:  
Ingredients:  
1 c. Crisco shortening
2 ½ c. flour
¼ c. Ice Water
1-2 T. Vinegar
Salt to taste
1 Well beaten egg
Directions:
Directions:
Place the flour into a bowl and cut in the shortening until crumbly and about the size of peas. Make a little well in the mixture and add the rest of the ingredients. Mix well.

For Cream Pies: Grease the pie pan with butter, shortening, or margarine. Take a portion of the pastry and roll out to fit the pie pan. Greasing the bottom of the pie pan prevents the crust from turning soggy.
Preheat oven to 400º and Bake for 15 min. Or until golden brown. Makes 2 pie crusts.
 

Graham Cracker Crust
Ingredients:  
Ingredients:  
⅓ c. butter, cubed, then melted.
1 ¼ c. graham cracker crumbs
3 T. sugar
Directions:
Directions:
Place butter in a greased 9 in. microwave-safe pie plate. Heat, uncovered, on high until melted. Stir in the crumbs and sugar until combined. Press onto the bottom and up the sides of the plate. Cook, uncovered, on high for 1 - 1 ½ min. Or until the crust is firm and holds together. Cool completely.

 

 

 

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