Vanilla Cream Pie

"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!"
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by annbtd photo by annbtd
photo by sherl46s photo by sherl46s
Ready In:
1 pie




  • 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----> Meringue: Beat 3 egg whites with cream of tartar and vanilla.
  • 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.

Questions & Replies

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  1. Sharlene~W
    I tried the banana version of this pie minus the meringue. It is very good and easy to make as well.
  2. 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
  3. 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?
  4. 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.
  5. zoeyhwhite
    I do a tasty low carb version. It's filling and tastes great. Bonuses this makes the filling Gluten-free as well!


  1. zoeyhwhite
    Substitute 1 for 1: Milk -> Heavy Whipping cream, Sugar -> sucralose, Flour -> coconut flour.


Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-) We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug". I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else. My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most. I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle. The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all. I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.
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