Easy Pie Crust:
If you still depend on "Mrs. Smith" for your pie crust, try this one just once.
6 1/2 Tablespoons Margarine or Butter, melted
1 Cup Flour
2 Tablespoons Powdered Sugar
Mix all ingredients in a pie plate and pat to edges. (No need to even dirty a bowl)
For a pre-baked crust (such as a cream, ice box, or chiffon pie), bake at 325 degrees for 25 minutes.
Cream Pie Filling:
3 Large Eggs, Separated
1 1/2 Cups Milk (I use 1/2 evaporated and 1/2 whole milk)
1 Cup Sugar
2 Tablespoons Flour
2 Tablespoons Corn Starch
1/4 teaspoon salt
2 Tablespoons Butter or Margarine
For All Flavors Except Lemon - 1 teaspoon Vanilla
Mix egg yolks and milk with wire whisk or rotary beater. Mix dry ingredients and add to milk/egg mixture. Cook either in heavy pan on medium heat, stirring constantly, or in microwave (on Full Power for 6-8 minutes stirring well at 2-minute intervals), until thickened. Cooking conventionally, this will take about 12-15 minutes. Add margarine and flavorings as follows:
For Chocolate:
3 Tablespoons Cocoa mixed with dry ingredients
For Coconut:
1 Cup flaked Coconut, then top meringue with 1/2 cup flaked Coconut
For Butterscotch:
Brown sugar instead of White Sugar
For Lemon:
1 Cup Milk, and substitute 1/2 Cup Lemon Juice after pie filling is cooked. Also add 1 teaspoon Lemon Extract
Pour filling into baked crust. Top filling with meringue:
Meringue:
3 Egg Whites, at room temperature (eggs should be chilled to separate)
1/2 teaspoon Cream of Tartar
6 Tablespoons Sugar
1 teaspoon Vanilla
Whip egg whites and cream of tartar until very foamy. Add sugar 1 tablespoon at a time. Beat until very stiff. Add vanilla. Bake at 375 degrees for 12-15 minutes or until slightly golden.
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