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00:REM:VT100 Cream Pie
by Colin Guillas
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10: 3/4 cup sugar
20: 1/3 cup all-purpose flour OR 3 tablespoons cornstarch
30: 1/4 teaspoon salt
40: 2 cups milk
50: 3 slightly beaten egg yolks
60: 2 tablespoons butter
70: 1 teaspoon vanilla
80: (1) 9" baked pie shell
90: READ: In a saucepan combine sugar, flour, OR cornstarch,
and salt.
100: READ: Gradually add milk.
110: READ: Mix well.
120: READ: Cook and stir over medium heat until mixture
thickens and boils.
130: READ: Cook 2 minutes longer.
140: READ: Remove from heat.
150: READ: Stir small amount hot mixture into slightly
beaten egg yolks.
160: READ: Immediately return to hot mixture.
170: READ: Cook 2 minutes; stirring constantly.
180: READ: Remove from heat.
190: READ: Add butter and vanilla.
200: READ: Pour into pastry shell.
210: READ: Spread MATRIX Meringue atop pie.
220: READ: Bake at 350 for 12 to 15 minutes till lightly
browned.
230: READ: Cool
00: TYPE: C=ocoa-Commie Cream Pie
300: READ: Prepare BASIC VT100 recipe, increasing sugar to
1cup.
310: READ: Chop two 1-OZ. squares unsweetened chocolate.
320: READ: Add with milk.
330: READ: Top with meringue.
340: READ: Bake as directed.
400: TYPE: Co=Co=nut C=ream Pie
410: READ: Add 1 cup flaked coconut to BASIC VT100 recipe
filling.
420: READ: Top (yet again) with Meringue.
430: READ: Sprinkle 1/3 cup coconut.
440: READ: Bake as directed
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