Cherry cream pie
- 2 teaspoon
- 1 ¼ cup sugar
- 3 teaspoon cornstarch
- ½ teaspoon salt
- 2 eggs
- 2 ¼ teaspoons vanilla
- 2 cups pitted cherries
- 1 ½ cup Pet milk diluted with ½ cup water
Melt butter over boiling water and blend in mixture of 1 cup sugar, cornstarch, and salt. Stir in diluted milk. Cook 10 minutes, stirring frequently. Remove from heat, stir into egg yolks, slightly beaten, return to heat and cook 2 minutes longer. Add vanilla and cool. Cover bottom of pastry shell with well drained cherries. Cover with cooled custard filling. Beat egg whites until stiff. Fold in ¼ cup sugar gradually. Spread on top of pie and bake in slow oven (300ºF) 15 minutes or until brown.
Coconut custard pie
- 4 eggs
- ¾ cup sugar
- ¼ teaspoon salt
- 2 cups milk
- 1 teaspoons vanilla
- 1 can Baker’s milk
- packed coconut
Beat 4 eggs slightly, add ¾ cup sugar and ¼ teaspoon salt, 2 cups milk, 1 teaspoon vanilla, and 1 can baker’s milk, packed coconut. Mix well, turn into unbaked pie shell. Bake in hot oven (450ºF) 20 minutes, then decrease heat to moderate (350ºF) and bake about 20 minutes longer, o until knife inserted comes out clean, and cool.