Tuesday, August 7, 2012

Cream Pie

1/4 cup cornstarch
2/3 cup sugar + 6 tablespoons
1/2 teaspoon salt
3 cups milk
3 eggs, separated
1 teaspoon vanilla
1 baked 9" pie shell
  • Preheat oven to 425°
  • Combine in a double boiler: Cornstarch, 2/3 cup sugar, and salt.
  • Gradually add milk and stir until smooth.
  • Cook over simmering water constantly until thick enough to mound slightly when dropped from a spoon.
  • Beat egg yolks.
  • Stir a little of the hot mixture into the egg yolks, blend well.
  • Cook for 2 minutes.
  • Add vanilla.
  • Pour into pie shell.
  • Beat egg whites until foamy.
  • Add 6 tablespoons sugar (1 teaspoon at a time, beating well after each addition.)
  • Continue to beat until stiff peaks form.
  • Spoon egg whites on to the pie, all the way to the edges.
  • Bake for about 5 minutes or until a golden brown in color.

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