Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding
"This recipe came from a Betty Crocker Cookbook, 1972. I have since lost that book, however, I have always made my pudding, pies including the best banana pudding you will ever taste!
I have altered the recipe to cook in the microwave, and have included stove top directions also.
Every time I take this to a potluck, I have to give out recipes--so I thought I would just refer them here!
I use this crust Recipe #174625
Enjoy!"
photo by Dine Dish
- Ready In:
- 28mins
- Ingredients:
- 9
- Yields:
-
10 Inch Pie
ingredients
- 3⁄4 cup sugar
- 1⁄4 cup cornstarch
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 4 cups milk
- 5 egg yolks, slightly beaten
- 3 tablespoons butter, softened
- 1 tablespoon vanilla
- 2 teaspoons vanilla
directions
- Cooking on stovetop.
- Bake pie shell. Stir together sugar, cornstarch (Cornstarch is 1/4 C PLUS 2 T - I was unable to enter that amount as one ingredient)and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
- Microwave.
- Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
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Variations:
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Chocolate Cream Pie:
- Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
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Coconut Cream Pie:
- Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
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Banana Pudding:
- Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
- Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.
Questions & Replies
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Reviews
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Great recipeThe slices stayed firm and didn't fall down. Used some bananas on top for decoration and sprayed the bananas with pam to keep them from turning black (air descolration). I love being able to use the same batch to make 3 or more kinds of pies. I add melted semisweet chocolate chips in additon to the baking chocolate. Chocolate chip cream pie would be anther spin off of the basic recipe. I always let the mixture cool before putting it in shell so it doesn't shrink from sides of pie shell. Great recipe. -
I have made the Coconut Cream version several times now and it has always turned out delicious. I top it with meringue and like the tall pretty pie it makes. Thanks for sharing! -
My mom's Betty Crocker Cookbook is the book I started out using when I was first learning to cook. This pie is something we have made numerous times (usually banana) and it always turns out great. We topped it with a meringue and it was great as well. This pie went quickly at Easter dinner today. Will make this one forever! Thank you! -
My mom has been using this recipe for cream pies for as long as I can remember. This year, when I wanted to make a banana cream pie for Thanksgiving, I knew the only recipe to turn to...this one. I had some crust shrinkage issues, so I ended up making banana cream pudding with a crust cookie garnish. Delicious! Just like moms! Thanks for posting it here. -
Perfect pudding. So easy to do why would one ever buy the box pudding again. Thank you for posting your recipe.
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Tweaks
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Thank you, thank you, thank you for posting the microwave technique for making pudding. I needed a sugar free coconut pudding for a desert but I could not find it at the stores. And as I wanted to use canned coconut milk to try to bump up the coconut flavor, I did not do your recipe exactly. I make these comments for anyone else who wishes to try using canned coconut milk and have it be sugar free. I used 14 ounces of canned coconut milk (not the stuff you make drinks with) and used half and half to make up the rest of the 4 cups of milk. I used half and half as that was what I had on hand, I replaced the sugar with Splenda and I reconstituted unsweetened coconut in a hot Splenda simple syrup. Otherwise, I followed everything else you had written in your recipe. The pudding was the perfect texture very and easy to put together, It was a bit too strong in salt. I do not know if that was because of using canned coconut milk as I did use unsalted butter. But I am still really happy with this as an experiment and I'll make it again but I will just use less salt. Thank you again for posting.
RECIPE SUBMITTED BY
Big Sis
Clovis, CA
<p>Hi! I love in Central California. I work with computers all day long. My favorite thing to do it to cook when I get home. I could not possibly tell you my favorite cookbook................because I can't count the books I own, you might call it a hobby, or a passion....my Husband calls it a vice! <br /> <br />I love to rubber stamp, anything! <br /> <br />If I had a month off, I would pickup my bags head to the beach and read. When I was tired reading, I would cook! At the beach, in my trailer! <br /> <br />PS.....I just love the photo of me.....now, if you think I still look that way...........well lets just say, vision gray hair....</p>
