Basic cream pie
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Basic cream pie
  Pie    Basics    Creams  
Last updated 6/12/2012 1:07:17 AM. Recipe ID 33190. Report a problem with this recipe.
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      Title: Basic cream pie
 Categories: Desserts, Pies & past
      Yield: 8 Servings
      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.

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Recipe ID 33190 (Apr 03, 2005)

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