Cream Pie

Submitted by United Church of God on Thu, 2011-05-12 22:48
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Description

Sweet cream pie with variations including banana, coconut and pineapple.

Summary

Yield
pie
Source

Rebecca Brooks, Jefferson, GA; In memory of Thelma Hubbard, GA; Faye Williams, Atlanta, GA

Prep time30 minutes

Ingredients

1⁄3Cupsifted flour (or 1/4 c. cornstarch)
2⁄3Cupsugar
1⁄4Teaspoonsalt
2Cupmilk (not skim)
3 egg yolks (slightly beaten)
2Tablespoonbutter or margarine
1⁄2Teaspoonvanilla
1Packagebaked 9-in. pastry shell
3 egg whites
6Tablespoonsugar

Instructions

Mix flour, 2/3 c. sugar, and salt. Gradually add milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes. Remove from heat. Add small amount to egg yolks. Stir that into remaining hot mixture. Cook 1 minute, stirring constantly. Add butter and vanilla' cool a little. Cover with meringue made of egg whites and 6 T. sugar. Bake at 350 degrees for 12-15 minutes, until browned.

Notes

Variations:

1. Slice 3 bananas in shell; add cooled filing.

2. Add 1/2 c. thoroughly drained crushed pineapple to cooled filling.

3. Add 1 c. chipped, pitted dates to cooled filling

4. Add 1 c. moist, shredded coconut to filling and sprinkle 1/2 c. coconut over meringue before browning.

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United Church of God
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