Velvet Smooth Cream Pies Recipe
Yield: 1 PieRecipe by luhu.jp
Ingredients:
3/4 cup: C and H Granulated Sugar,
1/3 cup: All-purpose flour,
1/4 tsp: Milk,
2: Eggs, or...
3: -Egg yolks,
1 tbsp: Butter or margarine,
1 tsp: Vanilla,
1: 9" pastry shell, (baked and cooled)
Directions:
In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat
with a whisk until smooth. Bring to boil over medium heat stirring
constantly. Continue cooking and stirring until smooth and thickened.
Remove from heat, stir in butter and vanilla. Cool 5 minutes. Pour
into pastry shell. Chill until set. BANANA CREAM PIE: Make a base
filling; cool. Slice 2 or 3 large bananas in bottom of baked pie
shell; add cooled filling and chill. Serve with Whipped Cream
Topping. BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H
Golden or Darn Brown Sugar instead of granulated sugar in basic
filling recipe; increase butter to 3 tablespoons. Top with Tall N
Tender Meringue (see separate recipe) or chill and serve with Whipped
Cream Topping. COCONUT CREAM PIE: Stir 1 cup flaked coconut into
basic filling before pouring into baked pie shell. Top with Tall N
Tender Meringue or chill and serve with Whipped Cream Topping.
Garnish with toasted coconut, if desired. CHOCOLATE CREAM PIE: Make
basic filling; add 1/2 cup semi-sweet chocolate pieces to hot, cooked
filling in saucepan. Stir until completely melted. Pour into baked
shell; chill. Spread with Whipped Cream Topping; garnish with shaved
chocolate. MICROWAVE DIRECTIONS: Combine sugar, flour and salt in
deep 2 quart glass mixing bowl. Add eggs and milk. Beat with whisk
until smooth. Microwave at full power 8 minutes, stirring 3 times.
Precede {sic} as recipe directs. Reprinted with permission from _Pies
On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by
Karen Mintzias
Source from luhu.jp
with a whisk until smooth. Bring to boil over medium heat stirring
constantly. Continue cooking and stirring until smooth and thickened.
Remove from heat, stir in butter and vanilla. Cool 5 minutes. Pour
into pastry shell. Chill until set. BANANA CREAM PIE: Make a base
filling; cool. Slice 2 or 3 large bananas in bottom of baked pie
shell; add cooled filling and chill. Serve with Whipped Cream
Topping. BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H
Golden or Darn Brown Sugar instead of granulated sugar in basic
filling recipe; increase butter to 3 tablespoons. Top with Tall N
Tender Meringue (see separate recipe) or chill and serve with Whipped
Cream Topping. COCONUT CREAM PIE: Stir 1 cup flaked coconut into
basic filling before pouring into baked pie shell. Top with Tall N
Tender Meringue or chill and serve with Whipped Cream Topping.
Garnish with toasted coconut, if desired. CHOCOLATE CREAM PIE: Make
basic filling; add 1/2 cup semi-sweet chocolate pieces to hot, cooked
filling in saucepan. Stir until completely melted. Pour into baked
shell; chill. Spread with Whipped Cream Topping; garnish with shaved
chocolate. MICROWAVE DIRECTIONS: Combine sugar, flour and salt in
deep 2 quart glass mixing bowl. Add eggs and milk. Beat with whisk
until smooth. Microwave at full power 8 minutes, stirring 3 times.
Precede {sic} as recipe directs. Reprinted with permission from _Pies
On Parade_ (Jean Porter, C and H Sugar Kitchen) Electronic format by
Karen Mintzias
Source from luhu.jp