Basic Pudding Pie,3 Variations 1940
"This has 3 varieties of pie with this very old recipe chocolate, coconut and butterscotch. So with one base recipe you could do 3 different pies and for folks that had pie all the time this was probably a lifesaver. lol The recipe is in 'how to make it'."
Ingredients
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- Meringue
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- Base
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- Coconut
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- Chocolate
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- Caramel
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Nutritional
- Serving Size: 1 (284.6 g)
- Calories 953.3
- Total Fat - 51.6 g
- Saturated Fat - 19.3 g
- Cholesterol - 1332.9 mg
- Sodium - 547 mg
- Total Carbohydrate - 99.3 g
- Dietary Fiber - 2 g
- Sugars - 67.9 g
- Protein - 23.5 g
- Calcium - 220.6 mg
- Iron - 5.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Meringue:
Step 2
3 egg whites beaten stiff with 2 tablespoons sugar.
Step 3
Blind bake the pie crust well in 350 degree oven, for 10 minutes until brown.
Step 4
Base:
Step 5
Beat 3 egg yolks well.
Step 6
Add 1 cup milk, 1 cup sugar mixed with 1/3 cup flour or cornstarch. Stir really well.
Step 7
Add about 2 Tbsp butter.
Step 8
Cook over boiling water. (double boiler)
Step 9
Stir frequently (or constantly).
Step 10
Cook until really thick (consistency of thick pudding). Take off stove.
Step 11
Add 1 tsp. vanilla.
Step 12
Pour in baked crust.
Step 13
Beat egg whites until stiff.
Step 14
Cover pie (with meringue)and brown. Oven 350 10 minutes until brown
Step 15
For coconut pie:
Step 16
Add 1/2 cup coconut to filling when taken from stove.
Step 17
Sprinkle coconut over meringue before browning. (oven 350 for 10 minutes)
Step 18
For chocolate pie:
Step 19
Instead of coconut, add 1 square melted chocolate and 1-1/2 Tablespoon powdered cocoa to filling before pouring in crust.
Step 20
For caramel pie:
Step 21
Put 1/2 cup sugar in heavy skillet over medium heat.
Step 22
Let sugar melt and brown.
Step 23
Add to pie mixture.
Step 24
Pour into crust.
Tips
- Double boiler
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