4 pounds Pastry for One-Crust Pies
3 3/4 quarts milk
44 ounces granulated sugar
13 ounces cornstarch
2 1/2 teaspoons salt
1 1/4 quarts cold milk
13 ounces egg yolks (about 20 total), beaten
5 ounces margarine
2 1/2 tablespoons vanilla
22 ounces egg whites (about 20 total)
1/2 teaspoon salt
20 ounces granulated sugar
1/2 teaspoon cream of tartar
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. Flute edges. For 8-inch pies, see Notes. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown. Cool.
2. Heat milk to boiling point in a steam-jacketed or other large kettle.
3. Mix sugar, cornstarch, and salt. Add cold milk and stir until smooth. Add to hot milk gradually, stirring briskly with a wire whip. Cook until smooth and thick, approximately 10 minutes.
4. Add, while stirring, a small amount of hot mixture to the egg yolks. Add to remaining hot mixture, stirring constantly. Stir slowly and cook 5-10 minutes. Remove from heat.
5. Stir in margarine and vanilla. Pour 2 lb (4 cups) filling into each baked pie shell.
6. Prepare Meringue. Cover each filled pie with 5 oz meringue.
7. Bake at 375°F for 10-12 minutes or until meringue is golden brown.
8. Cool quickly (within 4 hours) to below 41°F. Refrigerate until served.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch pies, use 2 lb 8 oz dough, portioned 5 oz per pie. Use 1 lb 12 oz (3 1/2 cups) filling per pie.
VARIATIONS:
Banana Cream Pie. Slice 1 large banana into each pie shell before adding cream filling.
and sugar. If using chocolate, melt and add to hot milk.
Coconut Cream Pie. Add 10 oz toasted coconut to filling and sprinkle 2 oz coconut over meringue.
Date Cream Pie. Add 3 lb chopped, pitted dates to cooked filling.
Fruit Glazed Pie. Use frozen blueberries, strawberries, or cherries. Thaw 6 lb frozen fruit and drain. Measure 1 qt fruit syrup, adding water if needed to make that amount. Add slowly to a mixture of 6 oz sugar, 4 oz cornstarch, and 3/4 cup lemon juice if using blueberries, strawberries or sweet cherries or 3/4 cup additional water if using sour cherries. Cook until thick and clear. Cool slightly. Add drained fruit. Spread over cream pies.
Nut Cream Pie. Add 1/2 cup chopped pecans or other nuts.
Pineapple Cream Pie. Add 3 1/2 cups crushed pineapple, drained, to cooked filling.
3 3/4 quarts milk
44 ounces granulated sugar
13 ounces cornstarch
2 1/2 teaspoons salt
1 1/4 quarts cold milk
13 ounces egg yolks (about 20 total), beaten
5 ounces margarine
2 1/2 tablespoons vanilla
22 ounces egg whites (about 20 total)
1/2 teaspoon salt
20 ounces granulated sugar
1/2 teaspoon cream of tartar
Servings: 56
1. Make pastry. Line seven 9-inch pie pans, 9 oz per pan. Flute edges. For 8-inch pies, see Notes. Flute edges and prick crust with fork. Bake at 425°F for 10 minutes or until light brown. Cool.
2. Heat milk to boiling point in a steam-jacketed or other large kettle.
3. Mix sugar, cornstarch, and salt. Add cold milk and stir until smooth. Add to hot milk gradually, stirring briskly with a wire whip. Cook until smooth and thick, approximately 10 minutes.
4. Add, while stirring, a small amount of hot mixture to the egg yolks. Add to remaining hot mixture, stirring constantly. Stir slowly and cook 5-10 minutes. Remove from heat.
5. Stir in margarine and vanilla. Pour 2 lb (4 cups) filling into each baked pie shell.
6. Prepare Meringue. Cover each filled pie with 5 oz meringue.
7. Bake at 375°F for 10-12 minutes or until meringue is golden brown.
8. Cool quickly (within 4 hours) to below 41°F. Refrigerate until served.
Yield: 7 7/8 inch pies
Notes: For eight 8-inch pies, use 2 lb 8 oz dough, portioned 5 oz per pie. Use 1 lb 12 oz (3 1/2 cups) filling per pie.
VARIATIONS:
Banana Cream Pie. Slice 1 large banana into each pie shell before adding cream filling.
and sugar. If using chocolate, melt and add to hot milk.
Coconut Cream Pie. Add 10 oz toasted coconut to filling and sprinkle 2 oz coconut over meringue.
Date Cream Pie. Add 3 lb chopped, pitted dates to cooked filling.
Fruit Glazed Pie. Use frozen blueberries, strawberries, or cherries. Thaw 6 lb frozen fruit and drain. Measure 1 qt fruit syrup, adding water if needed to make that amount. Add slowly to a mixture of 6 oz sugar, 4 oz cornstarch, and 3/4 cup lemon juice if using blueberries, strawberries or sweet cherries or 3/4 cup additional water if using sour cherries. Cook until thick and clear. Cool slightly. Add drained fruit. Spread over cream pies.
Nut Cream Pie. Add 1/2 cup chopped pecans or other nuts.
Pineapple Cream Pie. Add 3 1/2 cups crushed pineapple, drained, to cooked filling.
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