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.