Cream Pie

Gil

Meringue

Instructions
1 cooked pie shell, cooled

Filling:
3/4 cup sugar
1/4 tsp. salt
3 tablespoons cornstarch
1 3/4 cups milk
3 slightly beaten egg yolks
2 tablespoons butter
1 tsp. vanilla

Meringue:
3 egg whites
1/2-tsp. vanilla
1/4 tsp. cream of tartar
6 tablespoons sugar

Instructions
Prepare shell. I use a frozen pie shell or graham crumb mix. Cook according to shell recipe and cool while making filling.

Filling:
Make the filling in the microwave, to save time. Make sure you use a large bowl.
Combine sugar, cornstarch, salt and milk.
Cook in microwave and stir as follows:
3 minutes on high setting, stir
5 minutes on  medium setting, stir. Mixture should boil by now. Beware when filling starts to boil.
1 minute on medium setting, stir.
Add 2 tbsp. of hot mixture into beaten eggs and stir well. Add eggs to hot mixture and stir well. Return to microwave and cook for 2 minutes at medium. Remove from microwave and add butter and vanilla. Cool and stir every 4 minutes, or top will harden. When at room temperature you are ready to pour into pastry shell.

Meringue:
Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until soft peaks. Drop by spoonful over filling. Spread with spatula to seal edges.
Bake at 375F about 2 to 5 minutes to brown top. Cool.

Variations:
Banana cream pie: Slice 3 bananas. Pour 1/2 cup of filling on the bottom of shell. Line piecrust with the banana slices. Top with filling.
Butterscotch: Substitute brown sugar instead of white sugar.
Chocolate: Increase sugar to 1 cup. Chop two one-ounce unsweetened chocolate squares; add with milk.
Coconut: (My favorite) Add one cup flaked coconut to vanilla filling. Sprinkle 1/4-cup coconut over meringue before browning.

Another option to save calories, is to divide the cooked custard into individuals serving cups. Top with meringue, bake at 375 until golden. 3-8 min. Watch closely.

Making cream pie

Cream Pie