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.
eat.
Beat eggs and sugar with a mixer on high
cup sugar, 1/2 cup milk, 1/2 cup cream, and
aked pie shell----> Meringue: Beat 3 egg whites with cream of
op of double-boiler mix sugar, flour and salt.
Whisk
For Graham-Cracker Crust:
Combine graham-cracker crumbs, sugar, and butter or
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Options:
Cocoa added for chocolate cream pie.
Coconut added for coconut cream pie.
FOR THE CREAM: In a small saucepan bring
Put 3 cups milk in medium saucepan and heat.
Divide eggs and beat yolks.
Add small amount of milk from saucepan.
Mix.
Add sugar, flour and salt.
Mix.
Add to milk and stir and cook to boiling (at least 3 minutes).
Add vanilla and coconut (save some for top of meringue).
Pour into baked 9-inch pie shell.
Cover with meringue and coconut.
Bake at 400\u00b0 until brown.
This can be used for banana cream pie, too.
Mix brown sugar, cream and vanilla.
Fold white sugar and flour into beaten egg whites.
Fold white sugar mixture into brown sugar mixture.
Pour into your favorite 9-inch pie shell.
Bake at 375\u00b0 for 10 minutes and then reduce heat to 325\u00b0 for 30 to 50 minutes.
When done, it is firm to within 1/2-inch from center.
Mix dry ingredients.
Blend in shortening with pastry blender. Add and blend in water a little at a time.
Blend well, but do not play with it too much or it will not be as flaky.
Roll out on well-floured surface.
If to be used for a cream pie, pierce bottom and sides of crust with a fork and bake at 425\u00b0 for about 10 minutes.
For fruit pies, use unbaked.
Prepare baked pie shell.
Mix 3/4 cup sugar, cream, food coloring and salt in saucepan.
Cook to the boiling point.
Mix remaining sugar and cornstarch in another pan.
Add boiling mixture gradually to pan mixture.
Add vanilla and butter.
Return to heat; cook until thick.
Pour into pie shell and sprinkle with nutmeg and a few extra pieces of butter.
Bake at 325\u00b0 for 20 to 25 minutes, until firm and lightly brown.
Serves 6 to 8.
Melt butter in pan.
Add milk and sugar; mix rest of ingredients with a little milk.
Add to milk in pan and bring to a boil, stirring constantly.
This can be used for any cream pie. Pour mixture into baked pie shell.
Mix cake mix, butter or margarine and 2 eggs; spread in a greased 9 x 13-inch cake pan.
Mix the sugar, cream cheese and 2 eggs and spread over cake mixture.
Bake at 350\u00b0 for 35 to 40 minutes.
Tastes like Sugar Cream Pie.
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.
ver and refrigerate the pasty for about 30 minutes or
t long sides for handles.
Roll out pie crust to fit
b>cream pie until the filling is set, about 2 hours.
For
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with