Cream Pie

By JJCR

Ingredients

• Fill prebaked pie shells with cream filling as close to serving time as possible so that they do not get soggy.
• Tart Pastry dough for 9 inch tart
• 3/4 cup sugar
• 1/2 cup flour
• 1/4 tsp. salt
• 3 cups milk
• 3 egg yolks, slightly beaten
• 2 tbsp. butter
• 1 tsp. vanilla

Preparation

Step 1

Preheat the oven to 425. Line a pie pan with the pastry dough, prick the dough all over, and bake for 12 minutes until lightly browned. Set aside. Combine the sugar, flour, and salt in a saucepan. Stir in the milk and cook over low heat, stirring constantly, until thick. Add the egg yolks and continue to cook, stirring, for about 3 minutes. Remove from the heat and blend in the butter and vanilla. Let the custard cool for about 15 minutes, then pour it into the pie shell and refrigerate until ready to serve.

CHOCOLATE CREAM PIE: Before adding the milk, heat it with 2 oz. unsweetened chocolate, stirring until the milk and chocolate are smoothly blended.

COCONUT CREAM PIE:
Add 1/2 cup shredded coconut together with the butter and vanilla. Sprinkle the top of the pie with 5 tbsp. shredded coconut.


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