This is the basis for just about any cream pie. I'll show you later in the recipe.
This recipe makes about 3 quarts of filling. It can be eaten as pudding or as a cream pie filling.
Place 2 Quarts Milk (set aside 1 C of that) into a double boiler (we use a dutch oven and a stainless steel mixing bowl) and heat to scalding.
- 8 Eggs, slightly beaten with a wire whip by hand.
- 2 C Granulated Sugar
- 1 tsp Salt
When the Milk is scalding hot, gradually add the Egg mix, stirring constantly with a wire whip.
Cook until it is well thickened.
Remove from the heat and add;
- 4 tsp Vanilla Extract
- 1 oz Butter
- 1 oz margarine
After you slice cream pies, place a piece of wax paper or parchment on the cut edges to seal out the air, this will prolong the life and look of your pies!
To make Chocolate Cream Pie Filling:
- 6 C hot cream filling
- 1 regular size Hershey Chocolate bar
- 3 squares Bakers semi-sweet Chocolate
For Coconut Cream Pie:
Add about 1 C. Bakers Angel Flake Coconut to about 3 C chilled filling. Spoon into a baked pie shell and smooth out. Top the pie with sweet whipped cream, making sure to cover all surface filling. Sprinkle some coconut in a pie tin and place under a broiler for a few minutes stirring often until it is golden brown. Allow to cool and sprinkle over the whipped cream.
For Peanut-butter Cream Pie:
Add about 1/2 C PNB to 3 C filling, give or take to your own taste. Continue as for above but sprinkle with chopped nuts instead of toasted coconut.
For Banana Cream Pie:
Layer in the baked pie shell, filling, then sliced bananas, then filling, etc. ending with filling. Top w Sweetened whip cream.
For Chocolate Peanut-butter Cream Pie OR PNB Cup Pie:
Simply layer Chocolate and PNB.