Serves: 5
Total Calories: 303

2 1/2 cups milk, divided
3/4 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
4 tablespoons cocoa (slightly heaped)
3 eggs, separated
1 teaspoon vanilla extract
1 gob of butter (about 2 tablespoons)
1 (8 or 9-inch) pie shell, baked
6 tablespoons sugar

Heat 2 cups milk over medium heat until scalding. In the meantime blend 1/2 cup milk, the sugar, cornstarch, salt, cocoa and egg yolks. Add to warm milk, cook until thick, stirring constantly. Remove from heat, add vanilla and butter, pour in pie shell. Make meringue with 3 egg whites and 6 tablespoons sugar. Beat egg whites on high speed with mixer. When they begin to foam up good, start adding sugar 1 tablespoon at a time. When it stands in a peak, place on top of pie and bake in 350° oven until brown.

Coconut Cream Pie: Leave out the cocoa and add coconut when you add the vanilla and butter. Top meringue with coconut.

Banana Cream Pie: Leave out the cocoa, place bananas in bottom of crust, fill with about half the filling, more bananas, and finish with filling.

Plain Cream Pie: Leave out the cocoa. Sometimes, I want one cream pie and one chocolate pie, so I double the recipe, leaving out the cocoa, fill the crust for the cream pie, and add either semisweet chocolate chips or unsweetened chocolate to the remainder to make a different chocolate pie.

Peanut Butter Pie: Make cream pie filling plus 1 or 2 tablespoons peanut butter until it looks and tastes right.

Nutritional Facts:

Serves: 5
Total Calories: 303
Calories from Fat: 46

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