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    PIE BASE


    Source of Recipe


    Nelda Foust


    Recipe Introduction


    I got this recipe from Alane Bishop at Amherst ISD. It is a base for Coconut, Chocolate or Pineapple pies.


    List of Ingredients


    • 2 1/2 cups sugar
    • 2/3 cup flour
    • 2 1/2 cups milk
    • 2 tsp vanilla (Mexico vanilla is the best)
    • 1/3 cup oleo
    • 6 eggs, separated


    Instructions


    1. Stir sugar and flour together
    2. Mix milk, vanilla, oleo and egg yolks. Add dry ingredients. Cook on medium heat, stirring constantly until thick and bubbly.
    3. Pour into baked pie shells.
    4. For chocolate pies use 1/2 oz dark chocolate. Place in mixture while cooking.
    5. For pineapple pies use 15.25 oz can crushed pineapple.
    6. For coconut use about 3 hands full coconut.
    7. Top with meringue and brown in oven pre-heated to 350.
 

 

 

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