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Cream Fruit Pie Filling by www.country-cooking.com
2 c Milk
1 c Sugar
5 T Flour
1 Baked 9" pie shell
1 pt Any kind of fruit
3 Egg yolks, slightly beaten
2 Egg whites, unbeaten
1/2 ts Salt
1 1/2 ts Vanilla
1 c Coconut (optional)
Sift 1/2 c. of the sugar, flour, salt, into top of a double boiler. Add
milk and egg yholks beaten thoroughly together. Place over rapidly boiling
water and boil 10 minutes, stirring constantly. Remove from boiling water
and add 1/2 c. coconut and 1 ts. of the vanilla. Cool. Place half of the
fruit in pie shell and then add cream filling.
Place the egg whites, the other 1/2 c. sugar and 2 T of water in the top of
the double boiler. Beat with a rotary beater until thoroughly mixed. Place
over rapidly boiling water and beat one minute. Then remove from fire and
continue beating until it peaks (stands in sharp points). Add the rest of
(1/2 ts.) the vanilla. Pile lightly on filling. Arrange remaining fruit if
fresh on top of meringue. If not, dot it here and there on top, but put
most inside the pie. Sprinkle with other 1/2 c. coconut and brown.
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