Tuesday, November 24, 2009

Vanilla Cream Pie and variations

Vanilla Cream Pie and variations

Baked 8-inch pie shell
1/2 cup sugar
3 Tablespoons flour
1 Tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups milk
3 egg yolks, slightly beaten
1 Tablespoon margarine
1 teaspoon vanilla

Combine sugar, flour, cornstarch and salt in top of double boiler. Mix with wooden spoon. Blend in milk gradually, then add egg yolks. Add margarine. Place over rapidly boiling water so pan is touching water. Cook until thick and smooth, about 7 minutes, stirring constantly. Scrape down sides of pan frequently. Remove from heat. Add vanilla. Stir until smooth and blended, scrapping sides of pan. Pour hot filling into pie shell. Quantities may be doubled and filling cooked for two 8-inch pies at the same time.

Chocolate Cream Pie: Melt 1 1/2 squares unsweetened chocolate in milk in top of double boiler. Set aside to cool. Then proceed as directed for Vanilla Cream Pie filling, using the chocolate-milk mixture and increasing sugar from 1/2 cup to 3/4 cup.

Coconut Cream Pie: Stir in 1 cup flaked coconut before pouring into pie shell. Can decorate with toasted coconut.

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