Vanilla Cream Pie with variations
Source of Recipe
old cookbook without a cover
Recipe Introduction
Great recipe!
List of Ingredients
Vanilla Cream Pie with variations
1 baked pie shell
2/3 c sugar
1/4 tsp salt
1/4 c cornstarch
3 egg yolks - reserve whites for meringue
3 c milk, divided
1 Tbsp butter
1 1/2 tsp vanilla
Meringue:
3 egg whites, beaten
1/4 tsp cream of tartar
6 Tbsp sugar
1 tsp vanilla
Recipe
In the top of a double boiler, combine sugar, salt, cornstarch and egg yolks.
Stir in 1 c milk.
In a saucepan, heat remaining 2 c milk; add to
ingredients in double boiler.
Cook over hot water until mixture thickens.
Stir in butter and vanilla.
Pour into baked pie shell.
Top pie with meringue (or whipped cream if preferred)
Meringue
Beat 3 egg whites with electric mixer until frothy; add cream of tartar, 6 sugar, and vanilla.
Beat until mixture until it is stiff and glossy. Spread on pie filling, sealing it onto edge of crust to prevent shrinking.
Bake at 400 degrees for 8 to 10 minutes.
Variations:
Chocolate pie -
Increase sugar to 1 1/2 cups.
Add 3 oz of unsweetened chocolate to 2 c milk, heat to melt chocolate, then proceed with recipe above
Pineapple Cream -
Fold in 1 cup of crushed pineapple before pouring filling into pie shell.
Coconut Cream -
Fold in 3/4 cup of shredded coconut just before pouring into pie shell. Top pie with 1/4 c coconut.
Peanut Butter -
Combine 1/2 cup peanut butter and 1 cup
powdered sugar; mix well.
Reserve 2 tbsp of mixture; spread remaining mixture in bottom of baked pie shell.
Top with filling, then meringe. Sprinkle reserved mixture on top of meringe and brown as directed.
Banana Cream -
Slice 3 bananas and spread in bottom of baked pie shell.
Pour filling over bananas.
Butterscotch -
Substitute 3/4 cup brown sugar for granulated sugar; Cook as directed.
|
|
member logon
