The Easiest Pie Ever - Really

A Stroll Thru Life
With Thanksgiving just around the corner, I know we are all baking, so I thought it was time to re-run this recipe. 

This is such a great recipe for a pie and one that you can put together in just a few minutes.

 I have some really big deep dish pie plates, and I love to use them for all my pies.  I cheat a little when I am in a hurry and use a ready made pie crust that you just unroll into the pie pan and bake.  For a cream pie you need to prick the bottom and sides of the crust and then bake at 375 until golden brown.

 My cream filling recipe is one my mom always used and it is a basic one that can produce many different flavors.  I am making a coconut one today for DH.  His favorite pie.

Start with 1 cup of sugar
1/2 cup of flour
3 egg yolks ( save the whites for your meringue)

 Mix in 3 cups of milk and cook until a full boil and thick.

 Add 1 tsp vanilla and 1 tsp butter flavoring.  Then add 1/2 to 3/4 cup of coconut, depending on taste, and mix well.

 Pour into baked pie shell.

 Cover the filling with a piece of wax paper to keep it from crusting over while you whip the whites for the meringue.

Put the egg whites that you saved in the mixer and start beating on high.

 When they form soft stiff peaks - - - add 1/3 cup sugar.

 Continue beating until the sugar is dissolved and the meringue is stiff and shiny.

 Spread a layer of meringue around the edge of the pie first, making sure to seal it around the edge of the crust.  Then pile the remainder in the center and spread out to create soft peaks.

 I put a small handful of coconut on top of the meringue to make it even prettier.

 Bake in 375 oven until meringue is done and golden brown.  Place on wire rack to cool then place in refrigerator.

 Super easy and such a great crowd pleaser.

Basic Recipe:

1 cup sugar
1/2 cup flour
3 eggs (separated) yolks for the filling and the whites for the meringue
3 cups milk
Combine all and cook over medium heat until thick and a full boil
1 tsp vanilla
1 tsp butter flavoring (optional)
mix in cooked filling

Place the 3 egg white in a clean mixing bowl and beat on high until soft peaks, then add 1/3 cup sugar and continue beating until stiff peaks.  Spread over pie filling making sure to spread to the edge of the crust so the meringue doesn't pull away as it is baked.  Bake at 375 until nice and brown.

Optional flavors

Add 3 tblsp. of cocoa for chocolate pie(add to the dry ingredients before cooking)
Add 1/2 cup shredded coconut for coconut pie (add after the filling is cooked)
Fill bottom of crust with 2 sliced bananas for a banana pie

This is also wonderful to just use as a pudding.  Such a great basic recipe that you can make your own with all kinds of fruits and flavors.  How about using it as a basic vanilla pudding and filling parfait glasses with various fruits and pudding, or maybe layer a bowl with bananas, vanilla wafers and pudding for a great Banana Pudding dish.  Just use your imagination, you will find tons of ways to use this great recipe.

Click the Print Friendly button on the bottom to print for your files.

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