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Basic Cream Pie

1/4 cup flour
1/2 cup sugar
1/4 tsp. salt
1 1/2 cups scalded milk
3 eggs, separated
2 TBS margarine
1 tsp. vanilla
6 TBS sugar
1 baked pie crust

Mix flour, 1/2 cup sugar, & salt in top of a double boiler. Add scalded milk & mix well. Cook over direct heat, stirring constantly, until thick & smooth. Beat egg yolks well, stir in a little of the hot mixture & pour back into mixture in double boiler. Cook over boiling water for 2 minutes, stirring constantly. Remove from heat. Add margarine & vanilla. Beat egg whites & gradually add 6 TBS sugar. Beat until stiff. Pour about 1/3 of meringue into cooled filling. Pour filling into baked pie shell. Top with remaining meringue. Bake at 350° for 12 to 15 minutes or until lightly browned. Cool before cutting.

Coconut: Fold in 1/2 cup flaked coconut just before the 1/3 of meringue.

Chocolate Cream Pie: Mix 1/2 cup dry cocoa mix with the flour, sugar, & salt in top of double boiler. Proceed as directed above.


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