Velvet smooth cream pies
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Velvet smooth cream pies
Last updated 6/12/2012 12:52:07 AM. Recipe ID 13788. Report a problem with this recipe.
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      Title: Velvet smooth cream pies
 Categories: Pies, Desserts
      Yield: 1 Pie
    3/4 c  C and H Granulated Sugar
    1/3 c  All-purpose flour
    1/4 ts Milk
      2    Eggs; or...
      3    -Egg yolks
      1 tb Butter or margarine
      1 ts Vanilla
      1    9" pastry shell
           -- (baked and cooled)
  In a saucepan mix sugar, flour and salt.  Add milk and eggs.  Beat
  with a whisk until smooth.  Bring to boil over medium heat stirring
  constantly. Continue cooking and stirring until smooth and thickened.
  Remove from heat, stir in butter and vanilla.  Cool 5 minutes.  Pour
  into pastry shell. Chill until set.
  BANANA CREAM PIE: Make a base filling; cool.  Slice 2 or 3 large
  bananas in bottom of baked pie shell; add cooled filling and chill.
  Serve with Whipped Cream Topping.
  BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or
  Darn Brown Sugar instead of granulated sugar in basic filling recipe;
  increase butter to 3 tablespoons.  Top with Tall 'N' Tender Meringue
  (see separate recipe) or chill and serve with Whipped Cream Topping.
  COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before
  pouring into baked pie shell.  Top with Tall 'N' Tender Meringue or
  chill and serve with Whipped Cream Topping.  Garnish with toasted
  coconut, if desired.
  CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet
  chocolate pieces to hot, cooked filling in saucepan.  Stir until
  completely melted. Pour into baked shell; chill.  Spread with Whipped
  Cream Topping; garnish with shaved chocolate.
  MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart
  glass mixing bowl.  Add eggs and milk.  Beat with whisk until smooth.
  Microwave at full power 8 minutes, stirring 3 times.  Precede {sic}
  as recipe directs.
  Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
  Sugar Kitchen) Electronic format by Karen Mintzias

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Recipe ID 13788 (Apr 03, 2005)

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