Cream Pie

Ingredients

• 3 eggs
• IV2 cups sugar
• IV2 teaspoons Royal baking powder
• V2 cup cold water
• One and two-thirds cups flour
• IV2 cups milk
• 1 cup sugar
• 2 eggs
• V2 cup butter
• 2 tablespoons corn starch

Method

1. 1

   Beat eggs and sugar 10 minutes, then add cold water.

2. 2

   Add flour with baking powder sifted into it 3 times.

3. 3

   Bake in moderate oven.

4. 4

   Heat milk slowly, and when it comes to a boil, add sugar and butter.

5. 5

   Dissolve corn starch in a little milk, add well beaten eggs, and add slowly to the hot milk.

6. 6

   When the mixture has thickened sufficiently, add vanilla.

7. 7

   Split cake and spread between layers, and serve with whipped cream or chocolate sauce.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 35. The excerpt below is the record exactly as published.

CREAM PIE 1 pint milk 1 cup sugar 2 eggs y2 cup Melrose flour Put milk in boiler and set on stove. Break eggs in bowl, add sugar and flour, beat well, and stir into milk just as it begins to boil. Add 1 tablespoon butter and cook until it thickens. Flavor with Sauer's vanilla. Pastry 3 eggs iy2 cups Melrose flour 1 cup granulated sugar 1 teaspoon Royal baking powder 2 tablespoons cold water. Beat eggs separately, add other ingredients and bake in 2 pie tins. When cool, split cakes, making two layers and put together with cream filling. —Ethel B. Dunlap. CREAM PIE 3 eggs IV2 cups sugar IV2 teaspoons Royal baking powder V2 cup cold water One and two-thirds cups flour Sauer's extract (lemon or vanilla) Beat eggs and sugar 10 minutes, then add cold water. Add flour with baking powder sifted into it 3 times. Bake in moderate oven . Filling IV2 cups milk 1 cup sugar 2 eggs V2 cup butter 2 tablespoons corn starch

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