Vanilla Cream Pie

Recipe by Nancy Sneed
READY IN: 35mins
YIELD: 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.