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Vanilla Cream Pie

December 27, 2019 by Lee Leave a Comment

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Vanilla Cream Pie

Course: Dessert
Keyword: pie, vanilla
Servings: 0
Author: Better Homes & Gardens Cookbook

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons cornstarch or 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks slightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Instructions

  • In saucepan, combine sugar, cornstarch, and salt; gradually stir in milk.
  • Cook and stir over medium heat until bubbly being careful not to burn.
  • Cook and stir 2 minutes. Remove from heat.
  • Stir small amount hot mixture into yolks; immediately stir into hot
  • mixture (If there is any egg white in the yolks, it will show up white and
  • can be removed). Return to heat and cook 2 minutes, stirring constantly.
  • Remove from heat. Add butter and vanilla and stir until smooth. Pour
  • into cooled baked 9-inch pie crust. Spread meringue over pie and bake at
  • 350 degrees for 12-15 minutes. Cool. Or omit meringue and serve with
  • whipped cream.
  • CHOCOLATE CREAM PIE
  • Prepare Vanilla Cream Pie, increasing sugar to 1 cup. Add 6 tablespoons
  • cocoa to flour mixture and add 2 tablespoons butter to milk (or you may
  • chop two 1-ounce squares unsweetened chocolate and add with milk). You
  • will still add the 2 tablespoons butter with the vanilla.
  • BANANA CREAM PIE
  • Slice 3 bananas into cooled baked 9-inch pie crust. Top with Vanilla
  • Cream Pie filling.
  • COCONUT CREAM PIE
  • Add 1 cup Angel Flake coconut to Vanilla Cream Pie filling. Sprinkle 1/3
  • cup coconut over meringue before baking.
  • MERINGUE
  • For one 9-inch pie:
  • 3 egg whites
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • Beat egg whites with vanilla and cream of tartar till soft peaks form.
  • Gradually add sugar, beating till stiff and glossy peaks form and all
  • sugar is dissolved. Spread meringue over hot filling, sealing to edge of
  • pastry. Bake at 350 degrees for 12-15 minutes or till meringue is golden.
  • Cool.

Notes

Recipe By: Better Homes & Gardens Cookbook
Serving Size: 8

Related posts:

No-Bake Peanut Butter Pretzel Bars

Whole Lemon Bars

Whole Lemon Tart

Yellow Cupcakes with Chocolate Ganache Frosting

Zucchini Brownies

Filed Under: Dessert

Previous Post: « Vanilla Layer Cake
Next Post: Unbelievable Melty Gooey Brownies »

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