inutes. Let cool in tins for 10 minutes, then transfer to
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.
br>To Make Cake:
Cream butter, sugar, eggs, and vanilla
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
slowly add the sugar, beating for 5 minutes.
Sift the
o 350\u00b0F.
Cream butter and sugar together
t long sides for handles.
Roll out pie crust to fit
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
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.
ill fall right out.
For the cake layers: Separate eggs
xer on medium speed for 2 minutes, scraping
ixer bowl on low speed for 30 seconds, scraping bowl constantly
For the Pastry Cream:
1. Heat half-and-
eg;F.
For the cake: In a bowl cream the butter
rease the paper lightly.
For the cake; in a large
br>In a large bowl, cream together 1/2 cup butter
ne crust in 9-inch pie plate. Scrape pear filling into