Cream Pie Filling

 

• 3 eggs
• 2/3 cup sugar
• 1/3 cup flour
• ¼ teaspoon salt
• 2 cups milk, scalded
• 2 Tablespoons butter
• 1 teaspoon vanilla

 

Separate the eggs, reserving yolks.  Mix the sugar, flour and salt in a heavy saucepan.  Slowly stir in the milk, then cook and stir over medium heat until mixture bubbles.  Cook an additional 2 minutes.  Slowly add enough hot mixture to the egg yolks until the yolks are hot (about ¼ cup).  Then slowly add the yolks to the hot mixture and return to a boil.  Boil for 2  minutes.  Remove from heat.  Add butter and vanilla.  Cool completely and use with any fruit you choose.

Bananas (for banana cream pie), peaches (for peach cream pie), coconut (for coconut cream pie) placed in the bottom of a BAKED pie shell and topped with this filling.

 

 

Top with real sweetened whipped cream and garnish with whatever fruit you have chosen.

 

For Chocolate Cream:

Increase sugar to 1 cup and add 2 oz unsweetened chocolate, melted.