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.
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.
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 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.
>pie:
In a heavy-bottomed medium saucepan, mix together the sugar
>Variations:
BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
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.
oconut, and 2 tablespoons of sugar to fine crumbs, eighteen to
Mix yellow cake mix, melted butter or margarine and 1 beaten egg. Spread on the botttom of a greased and powdered sugar coated 9x13 pan.
Mix the 2 beaten eggs, 8 oz bar of softened cream cheese, and 1 pound of powdered sugar. Spread the mixture over the crust.
Bake in a 350\u00b0F oven for 30-35 minutes or until the top is lightly browned.
In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
Bring to a boil.
In another sauce pan, combine Br.sugar & cornstarch.
Gradually whisk in hot mixture into br.sugar mixture.
Add margarine/or butter (to me this makes it even better.).
Cook over med. heat, whisk constantly, 5 min or until thick.
Simmer 1 minute and stir in van.
Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
Bake at 375\u00b0F for 25 minutes.
I recommend recipe #126072 for this pie.
Make the pie crust by blending all the
Preheat oven to 375 degrees F (190 degrees C).
Mix flour, sugar and salt together. Add the whipping cream and mix thoroughly. Pour batter into one unbaked 9\" pie shell. Sprinkle top with cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes to 60 minutes or until bubbly all over the top. Store the baked pie in the refrigerator.
Place 3/4 cup brown sugar, cream cheese, peanut butter and vanilla in a bowl and beat with a mixer until smooth.
Fold in whipped topping.
Arrange bananas on top of the crust.
Spread peanut butter cream mixture over the bananas.
Drizzle with syrup.
Cover and freeze for 8 hours.
Let stand for 15 minutes before serving.
Mix the sugars, flour, and milk. Pour into crust. ( Grandma always mixed the ingredients directly in the unbaked pie crust, but I have better luck mixing it with a mixer and transferring it to the crust. )
Dot with butter and sprinkle with nutmeg to look pretty. Bake 300 - 325 degrees F (150 - 165 degrees C) for 1 hour.
Heat the heavy cream in top of double boiler.
Mix the sugar, flour and salt.
Pour hot cream over mixture, stirring well. Return to double boiler and cook until thickened, stirring constantly.
Remove from heat and add egg whites.
Pour into pastry shell and bake in hot oven (400\u00b0) for 15 minutes.
Chill and cover with whipped cream topping.
Mix flour with sugar.
Pour cream over mixture.
Add butter on top.
Bake in an unbaked pie shell at 350\u00b0 for 40 to 45 minutes. This is an old recipe like we used to carry to school.
in saucepan, combine sugar, flour, and salt; gradually stir
Place rhubarb in bottom of pie shell.
Beat eggs, sugar, vanilla and flour.
Add milk and mix well.
Pour over rhubarb. Add top pie shell and bake at 400\u00b0 for 15 minutes.
Lower temperature to 350\u00b0 for 45 minutes.
Mix together in pan.
A little at a time, add 1 pint of half and half.
Add butter the size of a walnut.
Bring to boil.
Cook until thick.
Cool slightly.
Pour in unbaked pie shell.
Bake at 350\u00b0 until brown.
Mix sugar, cornstarch, salt and cocoa together; gradually stir in milk.
Cook over medium heat until mixture thickens and boils; boil 1 minute.
Remove from
heat.
Gradually stir 1/2 of hot mixture into beaten egg yolks.
Return all to saucepan.
Boil one minute more, stirring constantly.
Remove from heat, add butter and vanilla.
Pour immediately into nine-inch baked pie shell. Spread meringue over hot filling, sealing to edges of crust.
Bake at 400\u00b0 about 8 to 10 minutes.
Use meringue recipe with lemon pie.