Tuesday, March 23, 2010

Cream Pie (NO PUDDING)

1 9-inch pie shell, baked

3 cups whole milk
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
banana or coconut extract - just a drop or two
3 bananas or 1 1/2 c. sweetened coconut


Have baked 9-inch pie shell ready.
In a large saucepan, scald the milk.
In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened.
Cover and, stirring occasionally, cook for two minutes longer.
In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
Cook for one minute longer, stirring constantly.
Remove from heat and blend in the butter and vanilla and flavored extract or choice.

For Coconut:
Stir in majority of coconut to cream mixture.
Let sit until lukewarm.
When ready to pour, place some coconut in bottom of pie shell; pour warm mixture.
Toast a little coconut to put on top.

For Banana:
Mash about half of bananas and stir into mixture.
Let sit until lukewarm.
When ready to pour, place sliced bananas into bottom of shell; pour warm mixture.

If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

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