Cream pie master recipe (wash)
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Whole milk |
¾ | cup | Sugar |
4 | Egg yolks | |
¼ | cup | Cornstarch |
1 | teaspoon | Vanilla |
1 | cup | Coconut |
Whipped cream | ||
Toasted coconut | ||
4 | Bananas; sliced | |
Whipped cream | ||
½ | cup | Chocolate chips OR shaved semi-sweet chocolate bar |
Whipped cream | ||
Chocolate curls |
Directions
COCONUT CREAM VARIATION
BANANA CREAM VARIATION
CHOCOLATE CREAM VARIATION
Place all ingredients in a heavy bottomed saucepan. Mix well. Place over medium heat and stir constantly until thickened.
Coconut: Add coconut to pastry cream. Pour into a pre-baked 8" pie shell and refrigerate until cool. Top with whipped cream and sprinkle with toasted coconut.
Banana: Slice 4 bananas into pastry cream. Pour into a prebaked pie shell and refrigerate until cool. Top with whipped cream.
Chocolate Cream: While pastry cream is still hot, stir in chocolate until smooth. Pour into baked pie shell and refrigerate. Top with whipped cream and chocolate curls.
Yield: 6 servings.
This restaurant is owned by Candi Bachtell.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Savory Faire, Montesano, Wash.
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