Thursday, June 5, 2008

Lion House Cream Pie

Basic Cream Pie

1 quart milk
2 cups half-and-half
2 tablespoons butter
3/4 cup sugar
3 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1/2 cup cornstarch
1 1/2 teaspoons vanilla
2 baked 9-inch pie shells
Whipped cream

Reserve up to 1 cup milk to mix with cornstarch. Place remaining milk in top of double boiler; add half-and-half, butter, and 3/4 cup sugar. Cook until butter is melted and milk is scalded.

In bowl, whisk egg yolks well; add 1/2 cup sugar and salt and whisk very well. Slowly add egg mixture to hot milk mixture, stirring constantly for about half a minute, and allow to cook for 15 to 20 minutes. (This gives eggs time to cook and start thickening. Under cooking at this point slows the finishing process by as much as half an hour.)

Mix reserved milk and cornstarch; slowly add to hot mixture. Stir constantly or lumps will form. Continue to stir for at least 2 minutes, then every 5 minutes for 15 to 20 minutes. When pudding is thick, stir in vanilla. Remove double boiler from stove. Pour filling into pie shells, rounding tops of pies. When cool, top with whipped cream. Makes 2 pies.

Here are the variations:

No comments: