Ingredients Jump to Instructions ↓

  1. 3/4 c C and H Granulated Sugar

  2. 1/3 c All-purpose flour

  3. 1/4 ts Milk

  4. 2 Eggs; or...

  5. 3 -Egg yolks

  6. 1 tb Butter or margarine

  7. 1 ts Vanilla

  8. 1 9" pastry shell

  9. 5 minutes. Pour into pastry shell. Chill until set. BANANA CREAM PIE: Make a base filling; cool. Slice

  10. 2 or 3 large bananas in bottom of baked pie shell; add cooled filling and chill. Serve with Whipped Cream Topping. BUTTERSCOTCH CREAM PIE: Use

  11. 3/4 cup firmly packed C and H Golden or Darn Brown Sugar instead of granulated sugar in basic filling recipe; increase butter to

  12. 3 tablespoons. Top with Tall 'N' Tender Meringue (see separate recipe) or chill and serve with Whipped Cream Topping. COCONUT CREAM PIE: Stir

  13. 1 cup flaked coconut into basic filling before pouring into baked pie shell. Top with Tall 'N' Tender Meringue or chill and serve with Whipped Cream Topping. Garnish with toasted coconut, if desired. CHOCOLATE CREAM PIE: Make basic filling; add

  14. 1/2 cup semi-sweet chocolate pieces to hot, cooked filling in saucepan. Stir until completely melted. Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish with shaved chocolate. MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep

  15. 2 quart glass mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave at full power

  16. 8 minutes, stirring

  17. 3 times. Precede


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