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.
orizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich
like syrup).
To assemble pie-Cut layer of baked cake
br>To Make Cake:
Cream butter, sugar, eggs, and vanilla
eat 1 cup heavy whipping cream, whole milk, and 1/2
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.
br>In a deep bowl cream 6 tablespoons of the butter
hile cake is baking, make cream filling: In a 1-quart
For the Pastry Cream:
1. Heat half-and-
ayer on cake plate; spread Cream Filling evenly over layer.
sing the whip attachment, combine cream, vanilla and powdered sugar and
Cream shortening, sugar, eggs and vanilla
he cake: In a bowl cream the butter and sugar. Add
nd 1/2 cup heavy cream in a saucepan. Bring to
ix and half and half cream or full-fat milk; beat
Slice cakes into 2 layers.
Place bottom layer on plate and spread some pudding on it.
Put top layer on and drizzle ice cream topping on top.
and vanilla in a bowl. Cream together using an electric mixer
Slice pound cake into 3 layers using a long serrated knife. Place bottom layer on serving platter. Spread evenly with 1 cup pudding. Top with middle cake layer and spread remaining pudding. Top with remaining cake layer, cut side down. Spread with ice cream topping, pushing it gently over edges so topping drips down sides of cake. Serve immediately or refrigerate up to 3 days. Serves 12.
Beat pudding mix with 1 cup milk as directed on package for 2 minutes.
Fold in whipped cream.
Spread half of pudding mixture between cake layers.
Serve remainder as pudding.
Spread top layer with thin chocolate icing.
ool slightly and pour into pie crust. Cover with wax paper