Basic Cream Pie
INGREDIENTS:
2 c Milk
2 c Sugar
3 to 4 T. flour
3 md Eggs
3 to 4 T. butter
1 ts Vanilla
2 tb Cocoa powder
1 9-inch pie crust; baked
2 c Milk
2 c Sugar
3 to 4 T. flour
3 md Eggs
3 to 4 T. butter
1 ts Vanilla
2 tb Cocoa powder
1 9-inch pie crust; baked
Pour milk into heavy saucepan. (well-seasoned iron skillet or pan is preferred). Separate eggs, add egg yolks to milk and beat in with wire whip. Turn burner to med. heat. In separate bowl, mix together flour, cocoa powder and sugar. Stir into milk/egg mixture. Cook and stir with wire whip until mixture begins to thicken. Add butter and continue to stir until mixture is thick. Stir in vanilla and pour into baked pie shell. Make your favorite meringue using reserved egg whites. Spread over pie filling. Brown in 350 degree oven till meringue is slightly browned. Watch carefully, it won't take too long.
VARIATIONS: For coconut cream pie, add 1 to 1-1/2 c. coconut and about 1/2 t. coconut extract to mixture when it begins to thicken. Sprinkle coconut on top of meringue prior to browning. You can substitute brown sugar for white, leave off cocoa for butterscotch pie. Leave out cocoa and add sliced bananas for banana cream pie. This recipe was given to my mother by Josie Marcum who had a restaurant in Jamestown many years ago.
VARIATIONS: For coconut cream pie, add 1 to 1-1/2 c. coconut and about 1/2 t. coconut extract to mixture when it begins to thicken. Sprinkle coconut on top of meringue prior to browning. You can substitute brown sugar for white, leave off cocoa for butterscotch pie. Leave out cocoa and add sliced bananas for banana cream pie. This recipe was given to my mother by Josie Marcum who had a restaurant in Jamestown many years ago.