Vanilla Cream Pie

Submitted by Nancy Sneed

"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!"

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 1 pie
• Serves: 7

ingredients

• 3⁄4 cup sugar
• 1⁄3 cup all-purpose flour
• 1⁄4 teaspoon salt
• 2 cups milk
• 3 slightly beaten egg yolks
• 2 tablespoons butter or 2 tablespoons oleo
• 1 teaspoon vanilla
• 1 (9 inch) baked pastry shells
• 3 egg whites (for meringue)
• 1⁄4 teaspoon cream of tartar
• 1⁄2 tablespoon vanilla
• 6 tablespoons sugar

directions

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

Reviews

[Sharlene~W]

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

 

[June Holliday]

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

 

[almadenmike]

This was delicious made as is. But I'm wondering: If I want to try it without the meringue, would I still need to bake it, since the creme part is already cooked? Would simply cooling the filling in the pie shell be sufficient?

 

[Karen J.]

We wound up with pudding in a pie shell for Thanksgiving. The taste of the mixture was GREAT, the meringue beat up nicely, popped it in the oven, like it says to, and voila: liquid. Also -- the picture is showing a graham cracker pie crust, yet the recipe calls for pastry crust. Very disappointed. But if I ever just want yummy pudding this is what I'll make.

 

[gurg7893]

This was my mom's recipe that she used. It originally came from the BH&G Cookbook, one of the very old editions from the 50's or early 60's. I just made it, and am glad to find it here. If you make the coconut, put a little more than just a cup of coconut in it (like 1 1/2 c. or 2c.) , like a friend of ours did because that elevates that variation. I did mine in a 9 inch iron skillet.