Recipe - Cream Pie

FILLINGVanilla
One half cup Sugar.
6 tablespoon Allpurpose flour.
One fourth teaspoon Salt.
2 One half cup Milk.
3 Egg yolks.
1 tablespoon Butter or margarine.
1 teaspoon Vanilla.
9 inch baked pastry shell.

Mix sugar,flour and salt in a heavy 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 until foamy.Slowly add small amount of milk mixture to
yolks.Add to pan and cook ,stirring constantly,over medium heat for 34
minutes.Remove from heat and add butter and vanilla.Cool and pour into
baked pie shell.

MERINGUE:

1.1/8 teaspoon salt. 2.One fourth teaspoon cream of tartar. 3.3 egg whites. 4.1/2
cup sugar. Combine salt,cream of tartar and egg whites inbowl.Attach bowl
and whip.Gradually turn to speed 8 and whipuntil soft peaks form,about 1
minute.Reduce to speed 4 andgradually add sugar;whip until stiff peaks
form,about 1 minute.

Lightly pile meringue on pie and spread to edges.Bake at 325^F for 15
minutes or until lightly browned.

YIELD:One 9inch pie.

VARIATIONS:

Chocolate Cream Pie:Add 2 squares {2 oz.} melted,unsweetened chocolate to
filling along with butter and vanilla.Proceed as directed above.

Banana Cream Pie:Slice 2 or 3 ripe bananas into pie shell before pouring
into pie shell.Proceed as directed above.

Coconut Cream Pie:Add One half cup flaked coconut to filling before pouring into
shell.Before baking,sprinkleOne fourth cup flaked coconut on meringue.Proceed as
directed above.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini