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Cream Pie
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| The plain corn-starch custard
mixture used for cream pie may be flavored as desired. The combination
of lemon and vanilla is suggested here to give something a little unusual.
If the pie is to be eaten at once upon being made, a layer of sliced bananas
or other fresh fruit may be placed on the crust and the custard poured
over it after being cooked sufficiently not to affect the fruit. In such
an event, the meringue must be baked very quickly, or whipped cream may
be used in place of it. This pie may be made with one egg if desired.
Ingredients:
1 Easy Pie Pastry mixture
2½ cups milk
1 cup sugar
1/2 cup flour
1/8 teaspoon salt
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Preparation:
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Prepare Easy Pie Pastry mixture,
cover and refrigerate.
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Scald the milk in a double boiler.
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Mix the sugar, flour, and salt
and stir into the hot milk.
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Cook over the fire until the
flour has thickened.
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Place in a double boiler and
cook for 10 or 15 minutes longer.
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Beat the yolks of the eggs and
add them to the mixture.
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Remove from the heat, add the
flavoring, and pour into the baked crust of a pie.
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Make meringue of the whites
of the eggs, cover the mixture, place in a moderate oven, and bake for
10 to 15 minutes.
TIP: The crust for a cream or custard
pie should always be baked in a deep pan.
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