1 9-inch pastry shell
Filling
½ c sugar
6 T flour
¼ t salt
2-1/2 c milk
3 egg yolks
1 T butter
1 t vanilla
Mix sugar, flour, and salt in saucepan. Add milk and cook over medium heat, stirring constantly, until thickened. Lower heat, cover and cook 10 minutes longer, stirring occasionally. Beat egg yolks on speed 8 with paddle for 1 minutes. Slowly add small amount of mixture to yolks. Add to pan and cook, stirring constantly, over medium heat for 3-4 minutes. Remove from heat and add butter and vanilla. Cool and pour into shell.
Meringue
¼ t cream of tartar
1/8 t salt
3 egg whites
½ c sugar
Combine first 3 ingredients; beat with wire whip gradually increasing to speed 8 and until soft peaks form, about 1 minute Reduce to speed 4 and gradually add sugar; whip until stiff peaks form, about 1 minute. Lightly pile meringue on pie and spread to edges. Bake at 325 for 15minutes or until lightly browned.
For Chocolate Cream Pie: Add 2 oz melted, unsweetened chocolate to filling along with butter and vanilla.
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