Posts Tagged ‘PIE’

FRENCH CREAM PIE

Thursday, April 1st, 2010

2              CUPS MILK

(may substitute reconstituted powdered milk  or canned milk diluted with 1 cup water.)

½             CUP SUGAR

½             TEASPOON SALT

2              TABLESPOONS CORNSTARCH

3              EGGS, SEPARATED

(may substitute reconstituted powdered eggs whites &  reconstituted egg yokes or  whole eggs.)

1/3         CUP SUGAR

½             TEASPOON RUM OR VANILLA

                CHILLED GRAHAM CRACKER CRUST (RECIPE TO FOLLOW)

                Scald 1 ½ cup of milk in top of double boiler.  Blend the ½ cup sugar, salt and cornstarch with the remaining cold milk to for a smooth paste, and add gradually with constant stirring to the scalded milk.  Cook over boiling water until thickened and smooth, stirring frequently, about 10 minutes.  Beat egg yolks slightly and add part of the hot mixture, stir well, then return to double boiler.  Cook 2 minutes longer with constant stirring.  Keep hot.  Then beat egg whites until stiff. Gradually add the 1/3 cup sugar, 1 tablespoon at a time, and continue to beat until thick and smooth.  Fold ½ of this meringue into the hot cream filling and add the flavoring.  Turn into the chilled crust.  Top with remaining meringue, piling it lightly and quickly on the filling, and being sure to touch edges of crust all around.  Bake in moderate oven (350 degrees F.) 12 to 15 minutes or until delicately browned.  Cool on cake rack before serving.  5 to 6 servings.