Tuesday, October 5, 2010

Cream Pie Filling (for 10" pie)

Mix together in a large glass bowl: 1 cup sugar and 1/2 cup less 1 T. cornstarch

Stir in: 3 whole eggs, 4 cups milk

Place in microwave on high stirring every 4 - 5 minutes until thick and bubbly (about 12-15 minutes depending on the microwave). If you want to cook on stovetop in a large pot then be sure to have all above ingredients combined and stir constantly until thick and bubbly. Takes about 20 - 25 minutes.

Remove from microwave and stir in: 1 t. vanilla and 3 T. butter

For coconut pie, stir in (1) large bag coconut and pour into cooked pie shell.

For banana pie, cool filling and spoon a little filling in pie shell, add 3 cut up bananas, and pour remaining filling on top of bananas.

*Update: For a Chocolate Cream (custard style) Pie melt 10 dark Dove Chocolates pieces in a small bowl in microwave with the 3 T. of butter (called for in the recipe) and stir in 1 T. (heaping scoop) of Hershey's Special Dark Cocoa powder. Blend til creamy. Blend into hot cooked cream pie mixture stirring to thoroughly blend. Empty into cooked & cooled pie shell and chill as recommended above.

For whipped cream topping... Mix (beat) until thick: 1 pint heavy cream 1 - 2 heaping T. Confectioners' sugar and 1/2 t. vanilla extract. Spoon on top of pie and refrigerate until serving.

This recipe was sought after when we went to a local church supper. The awesome cook that gave me this recipe was Janet V. who was volunteering at the church supper. She was gracious to stop in her very busy kitchen work at the church to speak with me about the pie recipe.

For a really creamy variation subsitute one cup of Half & Half for one cup of milk.

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