Tuesday, October 14, 2008

Cream Pie and Variations

I have many Cream Pie Recipes on this blog and have been searching for one that 'remains standing' when you cut it and doesnt run into of the pan. This recipe is THE recipe. It looks great and stands up!

3/4 cup sugar
2 eggs or 3 egg yolks
1/3 cup flour
1/4 tsp salt
2 cups milk
3 tbsp butter or oleo
1 tsp vanilla

In saucepan mix sugar, flour and salt. Add 1 cup milk; mix smooth.
Bring to boil over medium heat, stirring briskly. Continue to stir and
let boil until smoothly thickened, about 2 minutes. Remove from heat;
with fork beat eggs or egg yolks with remaining 1 cup milk; gradually
stir into hot mixture, then put back over heat. Bring to boil, stirring,
and boil until mixture thickens a bit more, about 1 minute. Remove
from heat, stir in butter and vanilla. Top with meringue or chill and
serve with whipped cream.

Pie Variations-

For vanilla cream pie do not add any additional ingredients
For chocolate cream pie increse sugar to 1 cup and add 1 ounce unsweetened chocolate
For Banana Cream Pie add sliced bananas in bottom of pie crust and on top of filling
For Butterscotch Pie use brown sugar instead of the white sugar
For Coconut Cream Pie make as vanilla cream adding 1 cup of flaked coconut folded into pie filling.

You can top your pie with whip cream or you can use the leftover egg whites to make a merengue.

Beat 3 egg whites together, 1/4 cup sugar and 1/4 tsp cream of tartar till stiff peaks form.