Coffee Cream Pie
Yield
1 piePrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
sugar
|
|
| 5 | tablespoons |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
evaporated milk
|
|
| 1 | cup |
coffee
strong |
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
sugar
|
|
| 75 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
evaporated milk
|
|
| 237 | ml |
coffee
strong |
|
| 1 | each |
eggs
slightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 1 | x |
whipped cream
|
*
|
Directions
Combine sugar, cornstarch and salt.
Heat milk and coffee together.
Add to cornstarch mixture gradually, stirring constantly.
Cook over boiling water until thick and smooth, stirring frequently (about 15 minutes).
Pour part of the mixture over egg, blending thoroughly.
Return to double boiler and cook 2 minutes longer.
Cool.
Add vanilla.
Turn into pastry shell.
Cover with whipped cream.
