Cream Pie with Variations: The Best Cream Pie with Variations Recipe from Cook'n

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	Cream Pie with Variations

Serves: 6

Print this Recipe

   1 9-inch baked pie shell
   Filling:
   2/3 cup sugar
   3 tablespoons cornstarch
   1/4 teaspoon salt
   2 cups milk
   3 eggs yolk lightly beaten
   2 tablespoons butter real
   1 teaspoon vanilla extract
   * See note below.
   * Part two.
   3 eggs white at room temperature
   1/4 teaspoon cream of tartar
   6 tablespoons sugar
   Additional sugar for sprinkling over the top (about 2 teaspoons)

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* Combine sugar, cornstarch, and salt in saucepan; gradually add milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir small amount of hot mixture into egg yolks; return to hot mixture, stirring. Cook 2 minutes continuing to stir; remove from heat. Cool slightly; add butter and vanilla and blend. (Place clear plastic wrap or waxed paper on top of pan to prevent crust from forming.) Cool to room temperature. Pour into baked pie shell. Meringue:
*Heat oven to 425° F. Beat egg whites with cream of tartar until foamy. Continue beating on high speed, gradually adding sugar, until stiff peaks form and sugar is dissolved. (Taste small amount, if sugar is not dissolved, you will feel granules on your tongue.) Spread over warm filling, sealing to edge of pastry. Sprinkle with sugar so pie will cut nicely. Bake for 8 to 10 minutes or until golden brown.

Banana Cream Pie:
Slice 2 large bananas into cooled 9-inch pie shell; top with cream filling and meringue.

Coconut Cream Pie:
Add 1 cup flaked coconut to filling before pouring into pie shell. Add meringue and sprinkle with 1/4 cup flaked coconut.

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