Cream Pie
The plain corn-starch custard mixture used for cream pie may be flavored as desired. The combination of lemon and vanilla is suggested here to give something a little unusual. If the pie is to be eaten at once upon being made, a layer of sliced bananas or other fresh fruit may be placed on the crust and the custard poured over it after being cooked sufficiently not to affect the fruit. In such an event, the meringue must be baked very quickly, or whipped cream may be used in place of it. This pie may be made with one egg if desired.
CREAM PIE
2-1/2 c. milk
1 c. sugar
1/2 c. flour
1/8 tsp. salt
2 eggs
1/2 tsp. vanilla
1/2 tsp. lemon extract
Scald the milk in a double boiler. Mix the sugar, flour, and salt and stir into the hot milk. Cook over the fire until the flour has thickened. Place in a double boiler and cook for 10 or 15 minutes longer. Beat the yolks of the eggs and add them to the mixture. Remove from the heat, add the flavoring, and pour into the baked crust of a pie. Make meringue of the whites of the eggs, cover the mixture, place in a moderate oven, and bake for 10 to 15 minutes.
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