Vanilla Cream Pie
"mamma peach" 2/3 cup sugar 1/4 cup Argo or Kingsford's Cornstarch 1/2 teaspoon salt 2 1/2 cups milk 3 eggs, separated 1 teaspoon vanilla 1 baked (9 inch) pastry shell 6 tablespoons sugar In 2 quart saucepan, mix together2/3 cup sugar, cornstarch and salt. Gradually stir in milk until smooth. Stir in egg yolks, slightly beaten. Stirring constantly, bring to boil over medium-low heat and boil 1 minute. Remove from heat. Stir in vanilla. Cover surface with waxed paper or plastic wrap. Cool slightly (no longer than 1 hour). Turn filling into pastry shell. In small bowl with mixer at high speed, beat egg whites until frothy peaks form. Gradually beat in 6 tablespoons sugar until stiff peaks form. Spread over filling, sealing to edge of crust. Bake in 350 degree oven 15 to 20 minutes, or until lightly browned. Cool at room temperature away from drafts. Variations: Banana Cream Pie Follow recipe for Vanilla Cream Pie. Fill pastry shell with small amount of cooled filling. Arrange 2 bananas, sliced, over filling and cover with remaining filling. Coconut Cream Pie Follow recipe for Vanilla Cream Pie. Fold 3/4 cup flaked coconut into cooled filling and sprinkle meringue with 1/4 cup flaked coconut before baking. Bake in 425 degree oven 5 minutes, or until meringue browns and coconut is toasted. Chocolate Cream Pie Follow recipe for Vanilla Cream Pie, adding 2 squares (1 ounce each) unsweetened chocolate to milk mixture before cooking. Makes 8 servings. _____ "I would rather walk with God in the dark than go alone in the light." ~Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
