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Basic Cream Pie


1/4 cup flour 1/2 cup sugar
1/4 tsp. salt 1 1/2 cups scalded milk
3 eggs, separated 2 TBS margarine
1 tsp. vanilla 6 TBS sugar
1 baked pie crust


Mix flour, 1/2 cup sugar, & salt in top of a double boiler.  Add scalded milk & mix well.  Cook over direct heat, stirring constantly, until thick & smooth.  Beat egg yolks well, stir in a little of the hot mixture & pour back into mixture in double boiler.  Cook over boiling water for 2 minutes, stirring constantly.  Remove from heat.  Add margarine & vanilla.  Beat egg whites & gradually add 6 TBS sugar.  Beat until stiff.  Pour about 1/3 of meringue into cooled filling. Pour filling into baked pie shell.  Top with remaining meringue. Bake at 350° for 12 to 15 minutes or until lightly browned.  Cool before cutting.


Coconut: Fold in 1/2 cup flaked coconut just before the 1/3 of meringue.

Chocolate Cream Pie: Mix 1/2 cup dry cocoa mix with the flour, sugar, & salt in top of double boiler.Proceed as directed above.


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