Cream Pies - Chocolate, Vanilla, Banana, Lemon

All variations can be made with same recipe Better Homes and Gardens - for years
Cream Pies - Chocolate, Vanilla, Banana, Lemon
Cream Pies - Chocolate, Vanilla, Banana, Lemon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup sugar

  • 1/3

    cup flour

  • 1/4

    tsp salt

  • 2

    cups milk

  • 3

    slightly beaten egg yolks

  • 2

    T butter

  • 1

    tsp. vanilla

  • 1

    9-inch pastry shell

  • 1

    recipe Meringue

  • Variations:

  • Chocolate - increase sugar to 1 cup and add 2 sqs. semisweet chocolate

  • Banana: Slice 3 bananas on bottom of crust before cream filling

  • Coconute: Add 1 cup coconute along with butter and vanilla.

  • Butterscotch: Substitute brown sugar in place of white sugar and increase butter to 3 T

Directions

In heavy non-stick skillet, combine sugar, flour and salt...mix well with spoon. Gradually stir in milk (and chocolate sqs. if making chocolate). Cook and stir over medium to low heat until mixture thickens and chocolate melts (might have to use a whip to assist chocolate). Cook 2 minutes longer. Divide yolks and whites....beat up yolks with a fork in small bowl or cup. Spoon small (2-3 T) of hot mixture over into yolks and mix well. Add yolk mixture to skillet and stir well before returning to fire. Cook additional two minutes....remove from heat and add butter and vanilla. Stir. Meringue: Beat egg whites (I like to use 4 whites) until beginning to form soft peaks and then add vanilla and slowly add 2 T. sugar per egg white. Beat until stiff peaks form. Pour hot cream filling into BAKED and cooled pie shell (already cooled as it will make crust crispy). Top with meringue, making sure to seal edges all the way to crust to prevent weeping. Bake at 350 until meringue is lightly browned (approx. 10-12 minutes).

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