Recipe: Magic Cream Pie with Variations (Carnation Evaporated Milk recipe, 1957)

MAGIC CREAM PIE WITH VARIATIONS

FOR 1 (8-INCH PIE):
1 (8-inch baked pie shell)
FOR THE FILLING:
1/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup Carnation Evaporated Milk
1 cup water
2 egg yolks
1/2 teaspoon vanilla
FOR THE MERINGUE:
2 egg whites
1/4 cup sugar

FOR 1 (9-INCH PIE):
1 (9-inch baked pie shell)
FOR THE FILLING:
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 1/3 cups Carnation Evaporated Milk
1 cup water
3 egg yolks
1/2 teaspoon vanilla
FOR THE MERINGUE:
3 egg whites
1/3 cup sugar

HOW TO PREPARE FILLING:
Combine sugar, cornstarch, and salt with Carnation-water mixture over low heat or in double boiler. Cook until slightly thickened (about 12 to 15 minutes), stirring occasionally.

Add small amount of cooked custard mixture to egg yolks; mix and pour into remaining custard over heat. Cook 3 to 4 minutes longer. Add vanilla and pour into cooled baked pie shell.

HOW TO PREPARE MERINGUE:
Whip egg whites until frothy; gradually add sugar while continuing to beat, until meringue will hold in soft peaks. Place meringue on cooled pie filling, sealing meringue to edge of pie crust.

Brown in moderate oven (350 degrees F) for 8-10 minutes for an 8-inch pie or 12-15 minutes for a 9-inch pie.

MAGIC CREAM PIE VARIATIONS

COCONUT CREAM PIE:
8-inch pie:
Add 1/3 cup shredded coconut to Magic Cream Pie filling. Top meringue with 1/3 cup coconut before browning.
9-inch pie:
Add 1/2 cup shredded coconut to Magic Cream Pie filling. Top meringue with 1/3 cup coconut before browning.

CHOCOLATE MERINGUE PIE
8-inch pie:
Add 1 1/2 squares (1 ounce each) melted unsweetened chocolate to Magic Cream Pie filling. Use 1/2 cup sugar instead of 1/3 cup. Top with meringue and brown.
9-inch pie:
Add 2 squares (1 ounce each) melted unsweetened chocolate to Magic Cream Pie filling. Use 3/4 cup sugar instead of 1/2 cup. Top with meringue and brown.

BANANA CREAM PIE
8-inch pie:
Slice 2 ripe bananas over baked pie shell. Cover Magic Cream Pie filling. Top with meringue and brown.
9-inch pie:
Slice 3 ripe bananas over baked pie shell. Cover Magic Cream Pie filling. Top with meringue and brown.

BUTTERSCOTCH MERINGUE PIE
8-inch pie:
Use 1/2 cup brown sugar instead of granulated sugar in the Magic Cream Pie filling. Top with meringue and brown.
9-inch pie:
Use 3/4 cup brown sugar instead of granulated sugar in the Magic Cream Pie filling. Top with meringue and brown.

FRUIT CREAM PIE
8-inch pie:
Fold 1/2 cup well-drained peaches (chopped or diced), berries or crushed pineapple into Magic Cream Pie filling. Top with meringue and brown.
9-inch pie:
Fold 3/4 cup well-drained peaches (chopped or diced), berries or crushed pineapple into Magic Cream Pie filling. Top with meringue and brown.

TUTTI FRUITI PIE
8-inch pie:
Add 1/4 cup chopped nuts and 1/3 cup drained chopped Maraschino cherries to filling. Top with meringue and brown.
9-inch pie:
Add 1/3 cup chopped nuts and 1/2 cup drained chopped Maraschino cherries to filling. Top with meringue and brown.

Makes 1 (8 or 9-inch) pie
From: Recipelink.com
Source: Vintage recipe booklet: Perfect Pies by Mary Blake, Carnation Company, 1957

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Hi Cindy,

Here is the recipe closest to your description that I've found so far. I'm hoping that the Fruit Cream Pie variation is the one they printed on the label.

Happy Holiday Baking!

Betsy