Vanilla Cream Pie

Vanilla Cream Pie

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Serves: 7,Yield: 1pie

    • About This Recipe

    “I love this recipe because you have all different cream pie recipes in one and it’s delicious! Add a cup of milk and you have pudding!”

    Ingredients

  • 3/4 cupsugar
  • 1/3 cupall-purpose flour
  • 1/4 teaspoonsalt
  • 2cupsmilk
  • 3slightly beaten egg yolks
  • 2tablespoons butter or 2tablespoonsoleo
  • 1teaspoonvanilla
  • 1 (9inch)baked pastry shells
  • 3egg whites( for meringue)
  • 1/4 teaspooncream of tartar
  • 1/2 tablespoonvanilla
  • 6tablespoonssugar

    • Directions

  • in saucepan, combine sugar, flour, and salt; gradually stir in milk.
  • Cook and stir over medium heat till mixture boils and thickens.
  • Cook 2 minutes longer.
  • Remove from heat.
  • Stir small amount hot mixture into yolks.
  • Return to hot mixture; cook 2 minutes stirring constantly.
  • Remove from heat.
  • Add butter and vanilla; cool to room temperature.
  • Pour into baked pie shell—-
  • Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie.
  • Bake in moderate oven 350°F 12 to 15 minutes.
  • Variations of Vanilla Cream Pie————-.
  • Banana or Coconut or Butterscotch or Chocolate or Pineapple.
  • Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter.
  • For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa.
  • For banana layer three sliced bananas on crust and pour pie filling over.
  • For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling.
  • You may also make this into a pudding by using 3 cups of milk instead of 2.

    • Reviews

  • “I tried the banana version of this pie minus the meringue.It is very good and easy to make as well.”

  • “This recipe is as good as Nancy says it is!I decreased the amount of sugar to 2/3 cup and added 1 cup of coconut for a delicious coconut cream pie. It was not difficult at all to prepare, and it passed the “Male Taste Test” with flying colors! I am anxious to make all the varieties of cream pies with this recipe.Thanks, Nancy!June Jackson”

  • “This is an excellent cream pie,the reviews were very helpful, it does need extra milk or it’s a little too thick.Love the Meringue, but used 1/2 the sugar.I’m still having trouble with my meringue weeping occasionally.Would love a sure fire way to stop that!Love this recipe, will be my go to for cream pie from now on!!Thanks so much for posting it! :-)”

  • “darlenemade these here are 2 more variations jam merigue toppingbeat egg whites til frothystir in 1/4 cup fruit jam until smoot then add gradually tilstiff peaks are formedbake in slow oven 300 29 minutes til brownedconfetti toppingcombine 1 cup miniture marshmallows and 1 8 1/2 oz can very well drained crushed pineapple and 1/4 cup marachino cherriescover cream with this mixturebroil until marshmellows are puffed and softbut not brownspread out with spatula return to oventil a delicate brown 1- 2 minutes”

  • “My husband asked me to make a vanilla cream pie for him and he really enjoyed this one. I felt the filling was a bit too thick, and it didn’t fill the crust as much as I thought it would. Next time I’m going to try adding about 1/3 cup more milk to see if it will make both of these situations better. The meringue turned out beautifully!! Thanks for posting! I can’t wait to try the butterscotch variation!”

  • “Very creamy and delicious!I also reduced the sugar to 2/3 cup and it was just right on sweetness.This would also be excellent as pudding with an additional cup of milk as suggested.Raves from the family!”

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