Cream Pie - Mimi's
Diane Hopson Smith
This a pie my former mother in law made many many times over the years. It's definitely one of my favorites.
This basic recipe can be changed up to make a varity of pies; Banana Cream Pie, Chocolate Pie, Coconut Pie, Pineapple Pie, Butterscotch.. etc.
Check out my Black Bottom Banana Cream Pie (in photo) using this cream pie filling recipe.
Black Bottom Choco-Peanut Butter Banana Cream Pie
1/2 csugar (may use 2/3 cup for sweeter pie)
1/3 call purpose flour
·pinch of salt
3egg yolks, reserve whites for meringue topping
1/3 cbutter or margarine
1 tspvanilla extract
1baked pie shell, (homemade pie shell makes this pie)
1/2 tspvanilla extract
How to Make Cream Pie - Mimi's
- In a double boiler, over low heat combine; sugar, flour, and salt; add milk. Whisk and cook until mixture begins to thicken, add egg yolks and continue to whisk and cook until mixture reaches a thick consistency.
- Remove from heat, add; butter and vanilla.
- Pour pie filling into baked pie shell. Top with meringue and bake at 350 degrees just until merignue is browned.
- MERINGUE TOPPING: Beat egg whites until stiff, sweeten with sugar and add vanilla.
- Filling Variations:
For chocolate pie; add 2 heaping tablespoons cocoa at the beginning with the sugar and flour mixture.
For Coconut; add 1 cup or more grated coconut to cooked filling.
For Pineapple pie; add a small can of crushed pineapple (drained) to cooked filling. NOTE: for more pineapple flavor, you can add some of the pineapple juice in place of some milk.
For Butterscotch pie; use 1 cup of brown sugar in place of white sugar.