“I’ve tried a bunch of cream pie recipes and this one is my favorite, in all these variations.” Mr. Big Food.
Recipe for CREAM PIE VARIATIONS– including Butterscotch Cream below the fold.
CHOCOLATE CREAM PIE
1 large can evaporated milk
2 eggs, separated
1 C sugar plus additional 2 Tbsp
4 Tbsp flour
¼ tsp salt
1 tsp vanilla
3 Tbsp powdered unsweetened cocoa
9 inch baked pie shell
Preheat oven to 400°. Combine flour, sugar, salt, and cocoa in medium saucepan, blending well. Stir in egg yolks, vanilla, and milk, mixing well. Cook over medium heat, stirring constantly, until mixture thickens into a custard. Pour into baked pie shell. Beat egg whites until stiff. Mix in additional 2 Tbsp sugar and continue beating. Spread meringue over top of pie to edge of crust. Form a few peaks. Brown in oven 5-10 minutes or until meringue is nicely browned.
Omit cocoa from Chocolate Cream Pie recipe and proceed as directed.
Omit cocoa from above recipe and stir in 1/3 C lemon juice as custard is thickening. Proceed as above.
Omit cocoa from above recipe and stir in 1 to 1 ½ C coconut flakes as custard is thickening. Proceed as above, except sprinkle meringue with ½ C coconut before baking.
Omit cocoa from above recipe and stir in 3 ripe bananas, sliced, and 1 tsp banana extract as custard is thickening. Proceed as above.
Omit cocoa from above recipe, replace sugar with an equal amount of brown sugar, and add 3 Tbsp butter to custard after it thickens. Proceed as directed.