Microwave Vanilla Cream Pie & Variations

Recipe by Nancy Sneed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together sugar, cornstarch, salt and 1/2 cup milk in a 1 1/2 qt.
  • casserole until smooth.
  • Stir in remaining milk.
  • Microwave on HIGH for 5 to 8 minutes or until thickened.
  • Stir occasionally the last half of cooking.
  • Beat a little of the hot mixture into the beaten egg yolks, then add the egg yolk mixture to the remaining hot mixture.
  • Microwave on HIGH for 1 1/2 to 2 minutes or until thickened.
  • Stir occasionally.
  • Blend in butter and vanilla.
  • Pour into the cooled baked pastry shell.
  • Beat egg whites and cream of tartar until foamy.
  • Gradually add sugar, beating until stiff peaks form.
  • Spread over filling.
  • Seal around edges.
  • Microwave on MEDIUM-HIGH for 3 to 4 minutes.
  • *Ifmicrowave has a browning element, brown as desired.
  • Variations:
  • BANANA CREAM PIE.
  • Follow Vanilla Cream Pie recipe as directed except slice 2 medium bananas in the bottom of the 9 inch baked pastry shell.
  • Pour vanilla cream pie filling over the bananas.
  • Top with meringue.
  • BUTTERSCOTCH CREAM PIE.
  • Follow Vanilla Cream Pie recipe as directed except substitute the granulated sugar with dark brown sugar and add 3 tablespoons butter instead of the 2 tablespoons butter.
  • COCOA CREAM PIE.
  • Follow Vanilla Cream Pie recipe as directed except add 1/3 cup cocoa in Step 1 and increase cornstarch to 1/4 cup.
  • (I use the larger amount of sugar for this one.) COCONUT CREAM PIE.
  • Follow Vanilla Cream pie recipe as directed except add 1 cup coconut to cream pie filling and sprinkle 1/3 cup toasted coconut over the meringue.
  • I bake my meringue in my gas oven just because I prefer it that way.
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