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.
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.
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.
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.
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 saucepan, combine sugar, flour, and salt; gradually stir
coconut, and 2 tablespoons of sugar to fine crumbs, eighteen to
>pie:
In a heavy-bottomed medium saucepan, mix together the sugar
In a microwavable bowl, mix sugar, flour, and salt.
In
ariations:
BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed
Preheat an oven to 350 degrees F (175 degrees C).
Brush the inside of the unbaked pie crust with the melted butter; set aside. Whisk together the cream, brown sugar, flour, and espresso powder until well blended. Pour into the prepared pie crust.
Bake in the preheated oven until set, about 50 minutes. Remove from the oven; cool completely on a rack. Generously pipe the edge of the pie with chocolate whipped cream.
op of double-boiler mix sugar, flour and salt.
Whisk
In mixing bowl, stir together the sugar and the flour.
Add the whipping cream.
Lightly cream vanilla and teaspoon salt. Beat with mixer for about 6 minutes or until fluffy and thickened. Cover and let the cream mixture stand for 1 hour in the refrigerator.
Pour filling into unbaked pie shell.
Bake in 415\u00b0 oven for 10 minutes.
Reduce to 375\u00b0 and bake pie for about 20 minutes or until filling doesn't jiggle.
Cool.
Store in refrigerator.
Scald sugar and 2 cups milk in top of double boiler; mix egg yolks, cornstarch and 2/3 cup milk until smooth.
Add to milk mixture.
Cook until thick, stirring constantly.
Remove from fire. Add pinch of salt, vanilla and butter.
Stir until butter melts. Add grated coconut.
Pour into cooled, baked pie shell.
Top with meringue or use whipped cream.
Also makes a good banana cream pie.
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.