Vanilla Cream Pie
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
Serving Size: 8
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