Vanilla Cream Pie Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| 1/4. teaspoon salt | ||
| Milk | 3 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Butter/Margarine | 3 Tablespoon | |
| Vanilla | 1 1/2 Teaspoon | |
| Meringue for Pie | ||
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake at 450° till golden, 10 to 12 minutes.
Cool.
For filling, in medium saucepan combine the sugar, flour or cornstarch, and salt.
Gradually stir in milk.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return egg mixture to saucepan.
Bring to boil; cook and stir 2 minutes more.
Remove from heat.
Stir in butter or margarine and the vanilla.
Pour hot mixture into baked pastry shell.
Make Meringue for Pie using the 4 reserved egg whites.
Spread over hot filling; seal to edge.
Bake at 350° till golden, 12 to 15 minutes.
Cool.
Cover; chill to store.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake at 450° till golden, 10 to 12 minutes.
Cool.
For filling, in medium saucepan combine the sugar, flour or cornstarch, and salt.
Gradually stir in milk.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return egg mixture to saucepan.
Bring to boil; cook and stir 2 minutes more.
Remove from heat.
Stir in butter or margarine and the vanilla.
Pour hot mixture into baked pastry shell.
Make Meringue for Pie using the 4 reserved egg whites.
Spread over hot filling; seal to edge.
Bake at 350° till golden, 12 to 15 minutes.
Cool.
Cover; chill to store.
Chef
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