---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Velvet Smooth Cream Pies
  Categories: Pies, Desserts
       Yield: 1 pie
  
     3/4 c  C and H Granulated Sugar
     1/3 c  All-purpose flour
     1/4 ts Milk
       2    Eggs; or...
       3    -Egg yolks
       1 tb Butter or margarine
       1 ts Vanilla
       1    9″ pastry shell
            -- (baked and cooled)
  
   In a saucepan mix sugar, flour and salt.  Add milk and eggs.  Beat with a
   whisk until smooth.  Bring to boil over medium heat stirring constantly.
   Continue cooking and stirring until smooth and thickened.  Remove from
   heat, stir in butter and vanilla.  Cool 5 minutes.  Pour into pastry
   shell.  Chill until set.
   
   BANANA CREAM PIE: Make a base filling; cool.  Slice 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 3/4 cup firmly packed C and H Golden or Darn
   Brown Sugar instead of granulated sugar in basic filling recipe; increase
   butter to 3 tablespoons.  Top with Tall 'N' Tender Meringue (see separate
   recipe) or chill and serve with Whipped Cream Topping.
   
   COCONUT CREAM PIE: Stir 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 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 2 quart glass
   mixing bowl.  Add eggs and milk.  Beat with whisk until smooth.  Microwave
   at full power 8 minutes, stirring 3 times.  Precede {sic} as recipe
   directs.
   
   Reprinted with permission from _Pies On Parade_
   (Jean Porter, C and H Sugar Kitchen)
   Electronic format by Karen Mintzias
  
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