Soft Pie-Vanilla

In this recipe we made our crust the day before with our quiche. We pinched the edges of the crust to add some decoration. First thing that I made for my pie is the vanilla pudding.

To make this pudding I separated the yolks from the whites in the eggs. I saved the egg whites and used them for my meringue. Then I beat the yolks slightly. After that I combined the sugar, salt, and cornstarch in a saucepan. I stirred and then added milk to the pan while stirring. I did this so that it wouldn't burn to the bottom of the pan. I cooked this over a medium heat until it was thick and bubbly. After that I reduced the heat and cooked for two more minutes. While Mrs. Cummings stirred the pudding mixture I began to temper my eggs. I took one cup of the hot pudding mixture and poured it into the egg yolk bowl while rapidly stirring so I didn't make scrambled eggs. After the yolks were tempered I added them to the egg mixture to the rest of the pudding mix and continued to stir on a higher heat until it came to a gentle boil. After the gentle boil I reduced the heat some more and cooked for two more minutes after that. I then removed it from the heat and added the vanilla and butter and stirred until it was all blended together. After that I poured it into my pie crust and began to make my meringue.

With the egg whites that we saved from the pudding I placed into the mixer and whipped them until they were frothy. I then added vanilla and cream of tarter and beat until soft peaks. I added sugar slowly and beat on high until the peaks formed. I then spread this on top of the vanilla pudding in the crust and covered it to my liking. I baked it at 350 degrees until it looked golden brown. Then I let it cool until the end of the school day.

I enjoyed this pie because I liked the texture to the pie. It was very consistent all throughout the pie. I would recommend this to my friends.