Cream Pie Recipe
Ingredients
1 vegetable shortening pastry shell
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 1/2 cups milk
3 egg yolks, beaten
1 tablespoon butter or margarine
1 teaspoon vanilla
3 egg whites
1/4 cup sugar
Directions
Bake and cool pastry.
In saucepan, combine the 1/2 cup sugar, the cornstarch, and salt.
Stir in milk.
Cook and stir over medium low heat until slightly thickened.
Add a little hot mixture to egg yolks; return all to hot mixture.
Cook until thickened, about 2 minutes.
Stir in butter and vanilla.
Pour mixture into pastry shell.
Cool.
Beat egg whites until soft peaks form.
Gradually add the 1/4 cup sugar; beat to stiff peaks.
Spread over filling.
Bake at 425° for 5 minutes, until brown.
In saucepan, combine the 1/2 cup sugar, the cornstarch, and salt.
Stir in milk.
Cook and stir over medium low heat until slightly thickened.
Add a little hot mixture to egg yolks; return all to hot mixture.
Cook until thickened, about 2 minutes.
Stir in butter and vanilla.
Pour mixture into pastry shell.
Cool.
Beat egg whites until soft peaks form.
Gradually add the 1/4 cup sugar; beat to stiff peaks.
Spread over filling.
Bake at 425° for 5 minutes, until brown.
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