BASIC CREAM PIE|
2 1/2 c. milk
2/3 c. sugar
4 Tbsp. cornstarch
1/4 tsp. salt
1 tsp. vanilla
3 egg yolks
1 Tbsp. butter
Never Weep Meringue:
6 Tbsp. sugar
1/2 c. water
1 Tbsp. cornstarch
1 tsp. vanilla
Pie: Mix milk, sugar, salt, cornstarch and egg yolks
and cook until thick. Remove from heat and add vanilla and
butter. Put into a baked 9-inch pie shell.
Never Weep Meringue: Cook together until clear sugar,
water and cornstarch. Set aside to cool. Beat 3 egg whites
and 2 tablespoons sugar until peaks form. Add cooled, cooked
mixture. Add vanilla. Put on pie and brown in 350 degrees oven.
Different kinds of pies may be made from the Basic Cream
Peanut Butter Pie: Add 1/2 cup peanut butter when you
remove mix from fire.
Coconut Pie: Add 1/2 cup shredded coconut when cooking
Butterscotch Pie: Use brown sugar in place of granulat-
ed sugar and add two tablespoons more butter.
Chocolate Pie: Add 1/2 cup cocoa when you put ingredi-
ents on to cook.
Raisin Cream Pie: Add 1 cup cooked, well drained
raisins when the mixture is cooked.
Banana Pie: Slice 2 or 3 bananas and add to mixture
when mixture is cooled.
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