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Mix all ingredients together. Store in a container with a tight fitting lid.
To use for each pie, take out 1 cup of mix, and mix with 4 cups milk. Bring to a full boil on stove on medium heat , stirring constantly until thickened. Pour into pre-baked pie crust and let cool.
If you want different flavors like chocolate, add 3 tablespoons cocoa to the cup of dry mix before adding milk. Use 1 teaspoon vanilla extract for each pie.
For coconut pie: Add 1 cup of coconut to filling after its cooked and either add 1 teaspoon of vanilla or coconut flavoring for each pie.
For lemon pie: Add 1/2 pkg. dry unsweetened lemonade Kool-aid to dry mix. Add milk and if its not sweet enough; add sugar to your taste. After it cooks, add 1 teaspoon of lemon zest.
Source: My cousin gave me this recipe.
By SHARON from Vian, OK
Very interested in making this but how much cornstarch is in a box, ours come by weight in the UK. Hope you can help.
Can I assume that a box of cornstarch is a one pound box that is usual size found in supermarkets? Can this be halved? Please answer as to size of cornstarch so I can try this recipe. Thanks so much!
It's a 1 pound box or 454g and you use the full amount. I assume you could make half the recipe. My cousin always made the full amount, and just stored what was left in a jar with a tight fitting lid.
If you want a richer pie you can add a couple of eggs while your cooking it. Just be sure to temper the eggs before you put into the hot liquid. I'm allergic to eggs, so I always make it without them.
Thanks for your prompt response re the cornstarch. Will try it. And also, thanks for the extra tip re eggs.