Vanilla Cream Pie
Category: Pies - Cream and CustardPrep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 8
Ready in: 30-60 minutes
- 1 baked 8" pie shell
- 1/2 cup sugar
- 3 tablespoons flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 1/2 cup milk
- 3 egg yolks, slightly beaten
- 1 tablespoon butter or margarine
- 1 teaspoon vanilla extract
Combine sugar, flour, cornstarch and salt in top of double boiler. Mix with wooden spoon. Blend in milk gradually, then add egg yolks. Add butter. Place over rapidly boiling water so pan is touching water. Cook until thick and smooth, about 7 minutes, stirring constantly. Scrape down sides of pan frequently. Remove from heat. Add vanilla. Stir until smooth and blended, scraping sides of pan well. Pour hot filling into pie shell. Note: Quantities may be doubled and filling cooked for 2 (8") pies at the same time. VARIATIONS Strawberry Sponge Cream Pie: Drain 1 (10 oz.) pkg. partially thawed frozen strawberries. If necessary, add water to make 1/2 cup juice. Combine 2 Tbsp. cornstarch and 1 Tbsp. sugar in small saucepan; slowly add juice, stirring to make smooth paste. Cook over low heat, stirring constantly until mixture is thick and clear. Remove from heat and stir in strawberries. Set aside. Prepare filling for Vanilla Cream Pie, reducing flour to 2 Tbsp. and egg yolks to 2. Pour into baked 9" pie shell. Beat egg whites at high speed until frothy. Gradually add 3 Tbsp. sugar, beating at high speed until very stiff peaks form. Fold thickened fruit into egg whites. Spread evenly on hot cream filling, sealing to crust all around. Bake in moderate oven (350'F.) about 30 minutes. Cool before serving. Raspberry Cream Pie: Follow directions for Strawberry Sponge Cream Pie, substituting raspberries for strawberries. Blueberry Cream Pie: Follow directions for Strawberry Sponge Cream Pie, substituting blueberries for strawberries. Add 1 tsp lemon juice to berries.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
For the Cake 1 large egg 1 cup granulated sugar 1 cup all-purpose flour 1/2 cup sour cream (very thick Greek yogurt may be substituted, although I have not tested it) 1/4 cup buttermilk 1/4 cup
by sgre52160
12 oz semi-sweet chocolate 1/2 cup butter 2 cup sugar 8 eggs 1 1/2 cup flour 3 cup walnuts, chopped fine 1 tsp Baking powder Marbling Mix 1/2 cup butter 3/4 cup sugar 3 eggs 6 oz cream c
by suemunzlinger
If you don’t have any pastry bags handy, cut off the tops of the puffs with a serrated knife, carefully spoon in the pastry cream, and replace tops. 1/2 cup whole milk 6 tablespoons unsalt
by charlene8819
Makes 30-35 scoops 6 cup milk 2 cup sugar 1 (12 oz) can evaporated milk 1 (8 oz) cool whip, thawed 1 (5 1/4 oz) pkg vanilla instant pudding mix Combine all ingredients in a very large mixing
by sgre52160
1 8-oz pkg cream cheese 3 tbsp sugar 1 cup sour cream 1 tsp vanilla extract Combine all ingredients and beat until smooth and creamy. I also use hazelnut extract or vanilla nut.
view more member recipes