We had the privilege to spend time with Traci’s grandmother, Iva Dell Wilson, where she showed Traci how to make her famous cream pies. This recipe is the result.
Pie
- 3 tablespoons flour
- 1/2 cups sugar
- 1/4 teaspons salt
- 1 tablespoons corn starch
- 2 egg yolks
- 1 teaspoon vanilla
- 1 cup of choice of filling (coconut, crushed drained pineapple or sliced banana)
- 1 baked pie shell
Meringue
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon corn starch
- 3 egg whites
- 1/4 teaspoon cream of tartar
Preheat oven to 350F.
Mix corn starch, flour, sugar and salt in large batter bowl.
Add egg yolks to the dry ingredients and approximately 1/4 cup of the Half & Half to pre-moisten the mixture.
Heat remainder of the H&H in a separate measuring cup in the microwave on high for 2-3 min, stirring occasionally until small foam bubbles appear. Gradually, whisk the H&H into the dry ingredients.
Place large batter bowl in microwave. Heat 30 seconds, stir, heat again for 30 seconds, stir.
Repeat this process until the mixture is thickened to a custard-like consistency, approximately 3 min total time in the microwave.
Add 1 cup of coconut, crushed/drained pineapple or sliced banana to the custard mixture.
For the meringue, heat water, sugar and corn starch in a medium saucepan until clear, and it has boiled for a few minutes.
With hand mixer or stand mixer, beat on high 3 egg whites and 1/4 teaspoon of cream of tartar. When egg whites are the consistency of foam, gradually add the sugar mixture and continue beating on high until stiff.
Fill baked pie shell with cream filling. Top with meringue.
Bake at 350F for 15 min until meringue is light golden brown.
Prep time: 30 min.
Cook time: 30 min.
Serves: 8.
Notes
Source: Iva Dell Wilson.
