Butterscotch Cream: Follow Chocolate Cream Pie recipe using butterscotch pudding instead of chocolate.
Coconut Cream: Follow Chocolate Cream Pie recipe using coconut cream pudding powder instead of chocolate.
Banana Cream: Follow Chocolate Cream Pie recipe using vanilla pudding instead of chocolate.
Put 1 cup sliced bananas into bottom of a cold 8-inch baked pastry shell. Cover with cooled pudding and spread with Meringue (see above).
CREAMY PEACH
| Put into ice tray of refrigerator | ⅔ cup Pet Evaporated Milk |
| Chill until ice crystals begin to form around the edges. | |
| Drain well and save juice from | 2½ cups canned cling peach slices |
| Save 12 peach slices to decorate top of pie. Cut rest of slices into small pieces. | |
| Soften in small dish | 1½ teaspoons unflavored gelatin in |
| ¼ cup juice off peaches | |
| Set in pan of hot water and stir until gelatin is dissolved. | |
| Mix until smooth, then add dissolved gelatin. | 3-oz. package white cream cheese (6 tablespoons) |
| ¼ cup sugar | |
| ½ teaspoon almond flavoring | |
| Put ice cold milk into a cold bowl and whip with cold rotary beater, or electric beater at high speed until fluffy. | |
| Add and whip until stiff | 2 tablespoons lemon juice |
| Beat in cheese mixture about ¼ at a time. When smooth fold in cut-up peaches. | |
| Put into chilled 9-inch Graham Cracker Crust ([page 4]). Decorate top with sliced peaches and maraschino cherries. Chill at least 3 hours. | |
CHOCOLATE CREAM
| Mix thoroughly in a saucepan | ¾ cup sugar |
| 2 tablespoons cornstarch | |
| 6 tablespoons cocoa | |
| ½ teaspoon salt | |
| 3 egg yolks | |
| Stir in gradually until smooth a mixture of | 1 cup Pet Evaporated Milk |
| 1 cup water | |
| Cook and stir over low heat until thickened, about 10 minutes. | |
| Remove from heat and stir in | 1½ teaspoons vanilla |
| Cover and cool thoroughly. Put into a cold 9-inch baked pastry shell. Spread with Meringue ([page 5]). Bake as directed. Cool thoroughly before cutting with wet knife. | |
LEMON CREAM
| Mix thoroughly in a saucepan | ¾ cup sugar |
| 3 tablespoons cornstarch | |
| ¼ teaspoon salt | |
| 1 teaspoon grated lemon rind | |
| 3 egg yolks | |
| Stir in gradually until smooth a mixture of | ¾ cup Pet Evaporated Milk |
| ¾ cup water | |
| Cook and stir over low heat until thickened, about 10 minutes. | |
| Remove from heat and stir in gradually | ⅓ cup lemon juice |
| Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue ([page 5]). Bake as directed. Cool thoroughly before cutting with wet knife. | |