posted by RonniP 02-12-103 6:16 PM
Pudding or Pie Filling
1 1/4 cup sugar
6 tbsp cocoa
2 tbsp cornstarch
1 tbsp flour
2 1/4 cups milk (no lower than 2 %)
2 egg yolks
2 tsp. High quality vanilla (or 5 tsp imitation)
1 tbsp. Margarine
Mix first 4 ingredients in a saucepan. Gradually add milk; whisk well. Add egg yolks and bring to a boil. Boil softly for one and one half minutes. Remove from heat and add vanilla and margarine. Stir well and pour into either a baked pie shell or a bowl.
For pudding, arrange Nilla wafers around the side and top with Saran Wrap to keep a skin from forming.
For Peanut Butter Pie or Pudding - Prior to making the custard - Cream 2 cups of powdered sugar and 1/3 cup of peanut butter until it is pea sized - Layer 2/3 of mixture in the bottom of a bowl or on top of a baked pie shell.
For custard: Increase Sugar to two cups, omit the cocoa and cook according to directions. Pour hot mixture on top of p/butter and sugar/ top with a meringue and sprinkle the rest of the p/butter mixture
Bake at 375 until meringue and crumbs are golden brown.
For Coconut Pie Filling - Increase the sugar to 2 cups and continue cooking according to directions. When you remove the custard from the heat, add 2 cups of coconut and if desired 3 tsp cream of coconut.
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