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Full Online Book HomeLearning KitchenPies - Filling - Vanilla Pie Filling
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Pies - Filling -  Vanilla Pie Filling Post by :runtonk Category :Learning Kitchen Author :Unknown Date :March 2012 Read :868

Click below to download : Pies - Filling - Vanilla Pie Filling (Format : PDF)

Pies - Filling - Vanilla Pie Filling

3 cups milk
3 egg yolks
3/4 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1 Dash salt
1 teaspoon vanilla extract
3 tablespoons butter (up to 4 tablespoons)
9 inch baked pie shell

Mix everything, with exception of butter and vanilla together in saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Add butter and vanilla. Stir until butter melted. Place Saran wrap over top (press it directly on top of the filling as this keeps that slightly thickened "skin" from forming on top) until it is completely covered. Let cool completely in refrigerator before putting filling in a 9-inch baked pie crust.

Use for banana cream or coconut cream pie. To make chocolate pie: Use 5-6 rounded soup spoonfuls of cocoa. Add cocoa to milk mixture before cooking; then follow directions as given.

Can make filling in microwave on medium high setting. Combine all ingredients except butter and vanilla. Place in microwave and cook for 5 minutes. Stir, using a whisk. Cook for 5 minute intervals, stirring between each. Takes about 12 to 15 minutes. Remove from microwave and stir in vanilla and butter. Stir in raisins and coconut after filling is cooked and before it is refrigerated.

Use for filling in banana cream, coconut cream, and raisin cream pies. To fix raisin cream pie (one of my Dad's and my husband's favorites) take however many raisins you want and pour boiling water over them. Let set for 1/2 hour or until cool. Drain water thoroughly off raisins and stir raisins into the cream filling.

For a 9-inch banana cream pie, slice about 1 1/2 bananas in the bottom of the baked pie crust, pour in 1/2 the filling, slice another 1 1/2 bananas on, then put the rest of the filling on top.
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Pies - Frozen -  Cookies And Cream Pie Pies - Frozen - Cookies And Cream Pie

Pies - Frozen -  Cookies And Cream Pie
1 (6.5 oz.) pkg. sugar-free chocolate sandwich cookies (such as Murray) 1 cup fat-free milk 1 (1.5 oz.0 pkg. vanilla sugar-free, fat-free instant pudding mix 4 cups fat-free frozen whipped topping, thawed and divided 1 (6 oz.) graham cracker pie crust Place cookies in a heavy-duty, zip-top plastic bag, and crush cookies with a meat mallet or rolling pin. Reserve 1/4 cup for topping. Combine milk and pudding mix in a large bowl; stir with a wire whisk until blended. Fold in 3 cups whipped topping and crushed cookies except 1/4 cup reserved for topping. Spoon mixture into pie crust. Cover

Pies - Filling -  Pumpkin Puree Pies - Filling - Pumpkin Puree

Pies - Filling -  Pumpkin Puree
Preheat oven to 325 degrees. Wash and cut a pie pumpkin in half crosswise. Remove seeds and strings. Place in a pan, shell side up and bake for about 1 hour or more until tender and shell begins to collapse in. Scrape the pulp form the shell and put it through a ricer or strainer or blender. It has been my experience that processing the pumpkin any further is not necessary if you use the pie pumpkins. Allow to cool. This should make about 2 cups of puree.