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Vanilla Cream Pie
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Brief Description
Creamy made-from-scratch vanilla cream pie; options for chocolate, banana or coconut cream pie included.
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Main Ingredient
milk
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Category: Pies
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Coconut Cream Pie: prepare as above, except stir in 1 cup flaked coconut with margarine or butter and vanilla. Sprinkle another 1/3 cup flaked coconut over meringue before baking. Banana Cream Pie: Prepare as above, except before adding filling, spread 3 medium bananas, sliced (about 2.25 cups) into the bottom of the Baked Pastry Shell. Milk Chocolate Cream Pie: Prepare as above, except stir in 3 squares (3 ounces) semi-sweet chocolate, chopped, with the milk. Dark Chocolate Cream Pie: Prepare as above, except increase the sugar to 1 cup. Stir in 3 squares (3 ounces) unsweetened chocolate, chopped, with the milk.
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Posted By: mcarr
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Posted On: Mar 01, 2012
Number of Servings:
Ingredients:
- 3/4 cups - Sugar
- 1/4 cups - Cornstarch
- 3 cups - Milk
- 4 whole - Eggs
- 1 tablespoons - Margarine or Butter
- 1 1/2 teaspoons - Vanilla
- 1 whole - Baked Pastry Shell
- 1 whole - Four-Egg-White Meringue
- 4 - egg whites
- 1 teaspoons - vanilla
- 1/2 teaspoons - cream of tartar
- 1/2 cups - sugar
Directions:
For filling, in a saucepan combine sugar and cornstarch or flour. Gradually stir in milk. Cook and stir over medium-high heat until mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Pour the hot filling into Baked Pastry Shell.
For meringue: Bring egg whites to room temperature. In mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with electric mixer on medium speed about 1 minute or 'til soft peaks form (tips curl). Gradually add sugar, beating on high speed about 5 minutees or more 'til mixture forms stiff, glossy peaks and sugar dissolves.
Evenly spread meringue over hot filling; seal to edge to prevent shrinking. Bake in a 350 degree oven for 15 minutes. Cool on a wire rack for one hour.
Cover and chill for 3-6 hours before serving.
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