Pauline's Place - Recipes Galore - Cream Pies

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Recipes Galore

Cream Pies - # 01

* Banana Cream Pie *

Ingredients:

5 Tablespoons Flour
1/2 Cup Sugar
1/2 Teaspoon Salt
2 Cups Milk, Scalded
2 Eggs, Separated
1/2 Teaspoon Vanilla Extract
2 Or 3 Well Ripened Bananas
Baked 8 Inch Pie Shell
1/4 Cup Sugar

Method:

To Make the Pie Shell, Use The [ Plain Pastry ] Recipe.

Mix Flour, 1/2 Cup Sugar and Salt in Top of Double Boiler;
Slowly Stir in Hot Milk and Cook Over Direct Heat Until
Mixture Boils and Thickens, Stirring Constantly.

Stir a Little of the Hot Mixture Into Well Beaten Egg Yolks
and Pour Back Into Double Boiler.

Place over Boiling Water and Cook 2 Minutes, Stirring
Constantly.

Remove From Heat, Add Vanilla and Cool Until just Warm.

Peel Bananas and Slice Into Pie Shell;
Pour Cream Mixture Over Them.

Beat Egg Whites until Stiff, Gradually Beat In the
1/4 Cup Sugar Until Smooth and Very Stiff.

Spread Over Pie to Touch Crust All Around and Place
in Oven at ( 400 ° F ) about 8 Minutes or Until
Golden Brown.

Remove From Oven to Cake Rack to Cool Before Cutting.

Yield: 5 or 6 Servings.

* Butterscotch Pie *

Ingredients:

1 Cup Brown Sugar, Packed
3 Tablespoons Flour
1 1/2 Tablespoons Cornstarch
1/2 Teaspoon Salt
1 1/2 Cups Scalded Milk
3 Eggs, Separated
3 Tablespoons Butter
3/4 Teaspoon Vanilla
Baked 8 Inch Pie Shell
1/2 Cup Whipping Cream

Method:

To Make the Pie Shell, Use My [ Plain Pastry ] Recipe.

Mix Sugar, Flour, Cornstarch and Salt thoroughly
In Top of Double Boiler.

Add Milk and Stir Until Smooth; then Place Over
Boiling Water and Cook with Frequent Stirring
for 15 minutes.

Beat Egg Yolks Thoroughly; Stir In a Little Of the
Hot Mixture, and Pour Back into Double Boiler.

Cook 2 minutes longer, Stirring Constantly.

Remove From Heat, Add Butter and Vanilla and
Stir Until Mixed.

Cool.

Beat Egg Whites until Stiff, then Fold Into
Cooled Mixture.

Pour into Cooled Pie Shell.

Serve with Whipped Cream if desired.

Yield: 5 or 6 Servings.

* Chocolate Pie *

Ingredients:

2 Squares Baking Chocolate
2 Tablespoons Butter
1/3 Cup Flour
1 Cup Sugar
1/4 Teaspoon Salt
2 1/2 Cups Milk, Scalded
3 Eggs, Separated
3/4 Teaspoon Vanilla
Baked 8 Inch Pie Shell
1/3 Cup Sugar
Chopped Nuts, If Desired

Method:

Prepare [ Plain Pastry ] for Pie Shell.

Melt Chocolate and Butter over Hot Water in Top
of Double Boiler.

Mix Flour, Sugar and Salt and Stir Into Chocolate;
Add Milk Slowly and Stir Constantly Until mixture
is Fully Thickened, about 15 minutes.

Beat Egg Yolks Well, Stir In a Little Of The Chocolate
Mixture, then Pour Into Rest of Hot Mixture and
Cook 2 minutes, Stirring Constantly.

Remove From Heat, Cool Partially and Stir In Vanilla.

Pour into Pie Shell.

Beat Egg Whites until Stiff, then Slowly Beat In the
1/3 Cup Sugar Until very Stiff.

Swirl Meringue Over Pie Filling so it Touches Edges
of Crust All Around.

Sprinkle with Chopped Nuts, and Place in Oven at
( 350 ° F ) for 12 to 15 Minutes, or Until Golden
Brown.

Remove Pie From Oven to Cake Rack to Cool Before
Cutting.

Makes 5 or 6 Servings.

* Cream Pie *

Ingredients:

1/4 Cup Flour
1/2 Cup Sugar
1/4 Teaspoon Salt
1 1/2 Cups Scalded Milk
3 Eggs, Separated
2 Tablespoons Butter
1/2 Teaspoon Vanilla Extract
6 Tablespoons Sugar
Baked 8 Inch Pie Shell

Method:

Use [ Plain Pastry ] Recipe For Pie Shell.

Mix Flour, 1/2 Cup Sugar and Salt in Top of Double Boiler;
Add Scalded Milk and Stir Well.

Cook Over Direct Heat Until Thick and Smooth, Stirring
Constantly.

Beat Egg Yolks Well, Stir In a Little Of The Hot Mixture
and Pour Back Into Double Boiler; Cook Over Boiling
Water 2 minutes, Stirring Constantly.

Remove From Heat and Add Butter and Vanilla.

Beat Egg Whites Until Light, and Gradually Beat In
the 6 Tablespoons Sugar Until Stiff.

Fold about 1/3 Of The Meringue Into the Cooled Filling.

Pour Filling Into Cooled Pie Shell and Spread Remaining
Meringue Over Filling, so as to Touch The Edges of the
Crust All Around.

Place in Oven at ( 350 ° F ) and Bake 12 to 15 minutes
or Until Golden Brown.

Remove to Cake Rack to Cool Before Cutting.

Yield: 5 Servings.

* Coconut Cream Pie *

Method:

Use Same As [ Cream Pie ]
Folding 1/2 Cup Moist Shredded Coconut
Into the Cooled Filling Just Before Folding in
1/3 Of The Meringue.

* Meringue For All Cream Pies *

Ingredients:

3 Egg Whites
1/8 Teaspoon Salt
6 Tablespoons Sugar

Method:

Beat Egg Whites with Salt until Stiff Enough to Form Soft,
Rounded Peaks.

Now Add Sugar Gradually in Portions of 1 Tablespoon At
A Time, Beating Well After Each Addition.

Continue Beating Until Meringue is Very Thick and Glossy.

Spread Meringue on the Pie, so as to Leave Deep Swirls
On The Top and to Touch The Rim of the Crust All Around.

This Prevents Shrinking of the Meringue.

Bake in Oven at
( 350 ° F ) 12 to 15 Minutes or at
( 400 ° F ) 8 Minutes, or Until A Delicate Golden Brown.

Cool Before Cutting.

This Amount is Sufficient for a 9 Inch Pie.

For an 8 Inch Pie, 2 Egg Whites with A Pinch Of Salt and
4 Tablespoons Of Sugar will be sufficient.

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