Home › Popular Dixie Dishes › Pastry and Confectionery (CREAM PIE Butter size of egg)

Pastry and Confectionery (CREAM PIE Butter size of egg)

CREAM PIE. - Butter size of egg, a cup sugar and two eggs beaten together, add one-third cup milk and two cups flour mixed with two teaspoons baking powder before sifting; bake in two tins for two pies, when done cut smoothly apart and spread with this filling; one pint milk leaving out enough to wet half a cup flour, and boil remainder, two-third cups sugar, yolks of two eggs, stir these together and boil three minutes. When cold flavor with lemon or vanilla and spread between upper and lower crusts, when cut smoothly apart, ice the tops if desired. - Mrs. Gov. J. P. Knott, Frankfort, Ky.