coffee cream pie
- Categories
- Pie/tart
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Sugar |
| 5 tablespoons | Cornstarch |
| ½ teaspoon | Salt |
| 1 cup | Evaporated milk |
| 1 cup | Strong coffee |
| 1 | Egg, slightly beaten |
| 1 teaspoon | Vanilla |
| 1 | Baked pastry shell |
| Whipped cream |
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.
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