Blancmange

Blancmange (pronouced "lamonge") is french for cream pie filling. I attended an awesome cooking class on pies at the Wooden Spoon Cooking School in American Fork (http://www.thewoodenspooncookingschool.com/). They taught us how to make pie crust (which I won't share here because the recipe is very similar to the one Carrie taught us so long ago) and also some yummy fillings. I tried out the Blancmange for Thanksgiving and it was awesome! It's a base cream filling that you can basically add anything to. I first made a banana cream pie and then a coconut pie (the coconut was to die for!). Have fun experimenting with this awesome base!

Blancmange

1/2 c. Sugar

3 Tbsp. Cornstarch

1 Tbsp. Flour
1/2 tsp. Salt

2 cups Milk

1 egg, beaten

Later:

1 tsp. real vanilla

Mix ingredients together. Pour into top of double boiler on medium heat (hint: if you don't have a double broiler, use a pot and a metal bowl that fits over it. Put water in the pot and the bowl over the water. Cook on stovetop). Heat, stirring constantly until thick and then stir for about 10 to 15 minutes more or mixture will be runny! Remove from heat and stir in vanilla. Pour into bowl and cover with plastic wrap. Let cool. If you want, add already sweetened whipping cream for a different taste. Add whatever ingredients you want for your pie!

Coconut Pie Version

Brown coconut on medium-low heat in a pan. Add browned coconut to blancmange to taste. Fold in already sweetened whipping cream to taste. Pour mixture over pie crust. Pour remaining whipping cream and coconut over mixture. Cover and chill in freezer until ready to serve.

Let me know if you want the pie crust recipe - I can give that to you

as well.