Tuesday, January 24, 2012

Cream filling for pies

Mix in saucepan:
1/4 c flour and 2 level T cornstarch
2/3 c sugar
1/2 tsp salt
3 c milk ( 1/2 cream)
Stir gradually and cook over low heat, stirring until mixture boils and thickens. Boil 1 minute. remove from heat. Gradually stir in 1/2 of hot mixture into 3 slightly beaten egg yolks. Then blend into hot mixture in saucepan and boil 1 minute before stirring and remove from heat. Blend in 1 T butter and 1 1/2tsp vanilla. Pour into baked pie shell and top w/meringue, sealing edges. Bake 400 8-10min to cook merinque.

Chocolate pie: follow recipe except incease sugar to 1 1/2 c and use 1 2/4 oz semi-sweet chocolate. (If chocolate not available, use 1/2 c cocoa or less). Add w/starch and salt.

Banana Pie: use 3 bananas when pie shell is cool and filling is cool.

Coconut pie: fold 3/4 c coconut just before filling pie shell.

Recipe from Estele. (from Louise Anspach). Paula changed cocoa to semi sweet chocolate.

No comments:

Post a Comment