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| Recipes-->Big Food-->Desserts-->Pies and Pie Fillings-->Cream (non-fruit) Pies-->and even when I got here I had to think about it. |
"I’ve tried a bunch of cream pie recipes and this one is my favorite, in all these variations." Mr. Big Food.
Recipe for CREAM PIE VARIATIONS below the fold.
Recipe for CREAM PIE VARIATIONS below the fold.
CHOCOLATE
1 large can evaporated milk
2 eggs, separated
1 C sugar plus additional 2 Tbsp
4 Tbsp flour
¼ tsp salt
1 tsp vanilla
3 Tbsp powdered unsweetened cocoa
9 inch baked pie shell (see recipes in this section)Preheat oven to 400°. Combine flour, sugar, salt, and cocoa in medium saucepan, blending well. Stir in egg yolks, vanilla, and milk, mixing well. Cook over medium heat, stirring constantly, until mixture thickens into a custard. Pour into baked pie shell. Beat egg whites until stiff. Mix in additional 2 Tbsp sugar and continue beating. Spread meringue over top of pie to edge of crust. Form a few peaks. Brown in oven 5-10 minutes or until meringue is nicely browned.
VANILLA
Omit cocoa from Chocolate Cream Pie recipe and proceed as directed.
LEMON
Omit cocoa from above recipe and stir in 1/3 C lemon juice as custard is thickening. Proceed as above.
COCONUT
Omit cocoa from above recipe and stir in 1 to 1 ½ C coconut flakes as custard is thickening. Proceed as above, except sprinkle meringue with ½ C coconut before baking.
BANANA
Omit cocoa from above recipe and stir in 3 ripe bananas, sliced, and 1 tsp banana extract as custard is thickening. Proceed as above.
BUTTERSCOTCH
Omit cocoa from above recipe, replace sugar with an equal amount of brown sugar, and add 3 Tbsp butter to custard after it thickens. Proceed as directed.
How do you think it would be affected if you used three eggs? Three would give you enough egg whites for a better meringue cover...
ReplyDeleteTo me, this is more like a custard than a pudding. And you're right - the pudding in Joy is a cornstarch pudding. And regular milk - not evaporated. I'll have to try to make a cornstarch pudding with evaporated milk sometime. I wonder what a difference it would make...
Just discussed this with Mr. Big Food who says you're right about the meringue. He says, though that the filling is pretty thick b/c of the evaporated milk and flour. But three eggs would make it even richer.
DeleteSo...you could add one egg yolk plus maybe 1/4 cup of milk...maybe as much as 1/2 cup.
ReplyDeleteOr you could always have scrambled eggs (or an omelet) for breakfast and toss in an extra yolk or two... :)
I guess you could say that as long as I'm going to have meringue, I want MERINGUE!!