WHATS A CREAM PIE RECIPES

Steps:

• in saucepan, combine sugar, flour, and salt; gradually stir in milk.
• Cook and stir over medium heat till mixture boils and thickens.
• Cook 2 minutes longer.
• Remove from heat.
• Stir small amount hot mixture into yolks.
• Return to hot mixture; cook 2 minutes stirring constantly.
• Remove from heat.
• Add butter and vanilla; cool to room temperature.
• Pour into baked pie shell----> Meringue: Beat 3 egg whites with cream of tartar and vanilla.
• Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie.
• Bake in moderate oven 350°F 12 to 15 minutes.
• Variations of Vanilla Cream Pie-------------.
• Banana or Coconut or Butterscotch or Chocolate or Pineapple.
• Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter.
• For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa.
• For banana layer three sliced bananas on crust and pour pie filling over.
• For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling.
• You may also make this into a pudding by using 3 cups of milk instead of 2.

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.