Recipe - Basic Cream Pie

2 cup Milk
2 cup Sugar
3 to 4 T. flour
3 md Eggs
3 to 4 T. butter
1 teaspoon Vanilla
2 tablespoon Cocoa powder
1 9inch pie crust; baked

Pour milk into heavy saucepan. (wellseasoned 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 1One half 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 cut or sliced up
bananas for banana cream pie. This recipe was given to my mother by Josie
Marcum who had a restaurant in Jamestown many years ago.

Source: Grade A Recipes A collection of recipes by students, staff,
parents and friends of Jamestown Elementary School in Jamestown, Kentucky
(my daughter's school)

entered in MCII on 41598 by Karen Coe ayla@duocounty.com

Recipe by: Rachel Daniel/5th grade/Jamestown Elem.School

Posted to BakeryShoppe Digest by "Kalico" ayla@duocounty.com on Apr 15,
1998