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
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
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.
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.
For sugar cookies:.
Preheat the oven
ingredients for 10\" BAKED pie shell.
MIX cornstarch, sugar, salt.
ADD to
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.
In a saucepan, combine the sugar, cornstarch, milk, butter, and salt.
Place pan over medium heat and cook, stirring or whisking continuously for 5-7 minutes or until the mixture starts to boil.
Lower heat slightly and continue to cook, rapidly whisking for about 2 minutes.
Remove pan from heat and stir in vanilla.
Pour the filling into the cooled pie shell, smooth the top.
Place the pie on a wire rack; let cool completely, then refrigerate at least 2 hours or overnight.
Serve with a dollop of whipped cream.