Basic Cream Pie Filling

Ingredients

• 2 cups whole milk
• 1 cup sugar
• 6 tablespoons all-purpose flour
• 5 teaspoon salt
• 3 eggs
• 1 teaspoon flavoring
• 1 to 2 tablespoons butter or margarine

Method

1. 1

   Heat the milk in a double boiler.

2. 2

   Mix the sugar (reserving 6 tablespoons for meringue), starch, and salt, then pour the hot milk over them.

3. 3

   Cook until it reaches a hard boil, stirring constantly.

4. 4

   Pour a small amount over beaten yolks, stir, then combine with the remaining mixture.

5. 5

   Cook over hot water while stirring.

6. 6

   Add butter or margarine when eggs are thickened.

7. 7

   Cool before adding flavoring.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 296. The excerpt below is the record exactly as published.

2 cups whole milk, 1 cup sugar, 6 tablespoons all-purpose flour (or half as much cornstarch), 5 teaspoon salt, 3 eggs, and 1 teaspoon flavoring. Part cream may be used or butter or margarine may be added, 1 to 2 tablespoons. Heat the milk in the double boiler. Mix well the sugar (reserv¬ ing 6 tablespoons for the meringue), starch, and salt, and pour the hot milk over them. Return to the inside vessel of the double boiler and cook directly over the heat until the mixture reaches a hard boil, stirring con¬ stantly. Remove from the heat. Pour a small amount of the mixture over the beaten yolks, stirring vigorously. Combine with the remaining mixture, return to the double boiler, and cook over hot water (not boiling) while stirring. If butter or margarine is added, it should be added when the eggs are thickened. Then remove from the hot water. The filling should cool to room temperature before the flavoring is added. Before the filling is put into the baked pie shell, it should be beaten to give it a soft creamy consistency. Top the pie filling with a meringue made from the egg whites. (See page 324.) There are many variations of this basic cream-pie filling. Banana Cream Pie. One to two medi¬ um-sized bananas are peeled and sliced and added to the basic cream filling before it is placed in the shell or sliced into the shell and covered with the filling. Any fruit may be added to a cream pie. If it is a juicy fruit which has a tendency to thin the filling, the amount of thickening in the filling should be increased. Coconut Cream Pie. About ^ cup coco¬ nut may be added to the basic filling, and 2 tablespoons added to the meringue or sprinkled on top of the meringue. Butterscotch Pie. Use brown sugar in place of the white sugar called for in the thickened portion of the basic recipe for cream pie, and add at least 2 tablespoons but¬ ter or margarine

Cook this with the app: pantry check, scaling, and the assistant.