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The Basic Instructions
In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup
of milk, mix until smooth, and bring to a boil over medium heat,
stirring constantly. Continue to stir until smooth and thickened,
about 2 minutes, then remove from heat.
Beat the eggs or egg yolks with the remaining cup of milk. Temper (www.baking911.com/howto/liquids_temper.htm)
the egg mixture with a small amount of the slightly cooled milk
mixture then blend this into the larger saucepan with the cooling
milk mixture.
Return saucepan to the heat and bring to a boil again, stirring
constantly, lower heat and simmer
until mixture thickens a bit more, about 1 minute.
Remove from the heat and stir in butter and vanilla. Cool slightly
and pour into the baked pie shell.
Cool completely then cover top of pie with sweetened whipped cream
or whipped topping.
Cream Pie Variations
Chocolate Cream Pie
Make basic filling and add 1/2 cup semi-sweet chocolate chips to
hot filling in pan. Stir until chocolate melts completely.
Banana Cream Pie
Make basic filling, cool. Slice 2 or 3 bananas into bottom of pie
shell. Pour cooled basic filling (or chocolate filling) on top.
Coconut Cream Pie
Stir 1 cup flaked coconut into basic filling just before pouring
into pie shell. Sprinkled toasted
coconut on top of the whipped cream for a beautiful and tasty
presentation.
Butterscotch Cream Pie
Substitute 3/4 cup firmly packed brown sugar instead of white sugar
in basic filling recipe, and increase the butter to 3 tablespoons.
Cook in the same manner as the basic filling.
Eggnog Cream Pie
Stir in 1/4 tsp. nutmeg
into the basic mixture. Sprinkle a small amount of nutmeg on
the whipped cream.
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