Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Mix sugar, cornstarch, butter and salt until smooth.
Add milk and beaten egg yolks.
Cook until thick.
Add 1 teaspoon vanilla. Beat egg whites until stiff.
Add 1 teaspoon vanilla, 1 teaspoon cream of tartar and 1 cup sugar.
Beat some more.
Put meringue on pies and brown in 375\u00b0 oven.
Can divide recipe and make 1 pie.
inutes. Let cool in tins for 10 minutes, then transfer to
up milk, 1/2 cup cream, and 1/4 cup butter
to baked pie shell----> Meringue: Beat 3 egg whites with cream of
erve with real whipped cream.
For banana cream pie, omit chocolate chips, and
For Graham-Cracker Crust:
Combine
FOR THE CREAM: In a small saucepan bring
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
eftover pastry to cut strips for ribbon and bow. Place on
ver and refrigerate the pasty for about 30 minutes or
gg yolks. Once the pastry cream starts to boil, transfer 1
>Beat egg whites and cream of tartar until foamy.<
t long sides for handles.
Roll out pie crust to fit
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
ntil lukewarm.
Pour raisin mixture into pie shell and top with
dium mixing bowl beat cream cheese with an electric
Cook raisins and water together for 15 minutes.
Drain liquid, reserving 1/2 cup to be added back to raisins.
(If there isn't enough liquid, water may be added.)
Add to raisin mixture oleo, vinegar, brown sugar mixed with flour, cream or evaporated milk and beaten egg yolks.
Cook over medium heat until thickened. Cool slightly and put into baked 8-inch pie crust.
Top with meringue made from the egg whites and brown in oven.
Combine raisins, white sugar, spices, sour cream, eggs, and butter or margarine in saucepan. Bring mixture to a boil, and reduce heat. Cook until thick, stirring constantly. Set aside to cool.
Blend cream cheese and confectioners' sugar together. Fold in 2 cups whipped topping.
Spread half of cream cheese mixture on bottom of baked and cooled pie shell. Cover with cooled raisin mixture, and top with remaining cream cheese mixture. Spread additional whipped topping on top of pie. Refrigerate.
Combine sugar and corn starch. Add beaten egg yolks, milk and cream and mix well. Mix pawpaw pulp and mashed banana, add to egg mixture.
Cook and stir constantly over medium-low heat until thickened to the consistency of thick chunky pudding (think banana cream pie filling). Let cool.
Make meringue by beating the egg whites stiff with 3 tablespoons sugar, a pinch of salt and cream of tartar.
Pour custard into baked pastry shell and cover with meringue. Bake at 350 degrees for 12 minutes or until meringue is browned.