Vanilla Cream Pie (with berry variations)
rec.food.baking/Johnson/1997

Baked 8-inch pie shell
1/2 cup sugar
3 Tbsp. flour
1 Tbsp. cornstarch
1/4 tsp. salt
1 1/2 cups milk
3 egg yolks, slightly beaten
1 Tbsp. butter or margarine
1 tsp. vanilla

Combine sugar, flour, cornstarch and salt in top of double boiler. Mix with wooden spoon. Blend in milk gradually, then add egg yolks. Add butter. Place over rapidly boiling water so pan is touching water. Cook until thick and smooth, about 7 minutes, stirring constantly. Scrape down sides of pan frequently. Remove from heat. Add vanilla. Stir until smooth and blended, scraping sides of pan well. Pour hot filling into pie shell.

Note: Quantities may be doubled and filling cooked for 2 (8-inch) pies at the same time.

VARIATIONS

Strawberry Sponge Cream Pie:
Drain 1 (10 oz.) pkg. partially thawed frozen strawberries. If necessary, add water to make 1/2 cup juice. Combine 2 Tbsp. cornstarch and 1 Tbsp. sugar in small saucepan; slowly add juice, stirring to make smooth paste. Cook over low heat, stirring constantly until mixture is thick and clear. Remove from heat and stir in strawberries. Set aside.

Prepare filling for Vanilla Cream Pie, reducing flour to 2 tbsp. and egg yolks to 2. Pour into baked 9" pie shell. Beat egg whites at high speed until frothy. Gradually add 3 tbsp. sugar, beating at high speed until very stiff peaks form. Fold thickened fruit into egg whites.

Spread evenly on hot cream filling, sealing to crust all around. Bake in moderate oven (350'F.) about 30 minutes. Cool before serving.

Raspberry Cream Pie:
Follow directions for Strawberry Sponge Cream Pie, substituting raspberries for strawberries.

Blueberry Cream Pie:
Follow directions for Strawberry Sponge Cream Pie, substituting blueberries for strawberries. Add 1 tsp. lemon juice to berries.