Cream Pie

Unfortunately this recipe doesn’t have a name to identify what kind of pie this is, but the pudding filling makes it a cream pie of some kind with a meringue topping.  My best guess on the crust is that it calls for graham crackers. I will put some common sense directions in italics.

Cream Pie

Crust

20 crackers

1/2 cup of butter

1/2 cup of granulated sugar

Crush crackers into crumbs and combine with butter & sugar, press into pie pan

Filling

3 egg yokes

5 tablespoonsful sugar

2 tablespoonsful cornstarch

2 cups of milk

1/2 teaspoonful salt

Combine and cook over medium heat until thickened, pour into crust

The Top

3 egg whites

1/2 teaspoonful B. Powder

2 tablespoonsful sugar

Beat together to make a meringue, pour over filling, bake at low temperature

 

 

4 thoughts on “Cream Pie

  1. If I were making that pie from that recipe, I would add vanilla – the pudding part reminds me of what Gram used to call Cornstarch Pudding (before pudding mix came in little boxes ready for the milk, or better yet came in little cups already made). Her cornstarch pudding was usually chocolate (pudding).

  2. Bland indeed! I would also bake the graham crust before filling just to get it crisp with that blob of bland as filling.

    I actually like how the author completely spelled out teaspoonful and tablespoonful but abbreviated baking powder–unless there is some other powder used for baking that starts with a B that I am not familiar with.

    • Hah, I know what you mean – I giggled at that too. :-) Why abbreviate baking powder but spell out tablespoonful?

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