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Easy Pie Filling
in Guest Recipe Book
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Servings: Will fill 7-9 (9-inch) pies |
Comments: Be prepared for dessert in a hurry! Pre-mix your pudding/pie filling in advance. Simple to remember! Pudding/Pie Filling Mixture will fill 7-9 pies. Just add 1 1/2 cups of the Cornstarch Mixture (see recipe below) to pudding/pie filling mixture and fill a 9-inch pre-baked pie crust, then spread with meringue topping (see recipe below for Meringue Topping), and you've got a great quickly baked pie in a short time. |
Ingredients: ![]() Cornstarch Mixture: 1 (16 oz/453 g) box cornstarch 9 cups granulated sugar 6 tsp. salt Pudding/Pie Filling Mixture: 3 cups milk 4 egg yolks 1 tbsp. margarine 1 1/2 cups dry vanilla pudding mix (or you may use other flavor pudding of your choice) 1 tsp. vanilla extract |
Instructions: For Cornstarch Mixture: Mix together all Cornstarch Mixture ingredients and store in a large airtight container. For Pudding/Pie Filling Mixture: Bring to boil milk, egg yolks and margarine. When mixture comes to a boil add your dry pudding mix and mix well. For each pie add 1 1/2 cups of Cornstarch Mixture. Mixture will thicken very fast. Turn off heat when the mixture has reached the desired thickness. Add 1 tsp. vanilla extract. Pour cooked pie filling in a pre-baked pie crust and put meringue (Recipe for Meringue Topping Follows) over top of pie and bake for 7-10 minutes at 375 degrees F/190 degrees C until brown. For Easy Lemon Pie: Add 1 package Kool-Aid Lemon flavor to the above mixture. Meringue Topping Ingredients: 4 large egg whites 1/4 cup granulated sugar 1 tsp. vanilla extract Pinch salt 1/2 tsp. cream of tartar Instructions: With an electric mixer, beat meringue ingredients until shiny and fluffy. Spread over hot filling and bake at 375 degrees F/190 degrees C for 7-10 minutes (watch that the meringue topping doesn't become too brown.) Optional Additions: For Coconut Pie: Add 1 cup shredded coconut to above pie filling mixture. Chocolate Pie: Add 1/4 cup cocoa and 1/4 cup chocolate chips to pie filling mixture. |
Source: Cast Iron Skillet |
Submitted By: Karen Torres |
Date: January 1, 2008 |