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Vanilla Cream Pie with Variations Recipe

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This recipe for Vanilla Cream Pie with Variations is from The Broers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (9") Baked pie shell
3/4 C sugar
1/3 tsp salt
5 Tbsp cornstarch
2 C milk
4 Egg yolks, slightly beaten
1 tsp butter
1 tsp vanilla
Directions:
Directions:
Mix sugar, salt and cornstarch in a bowl. Place milk in a saucepan or double boiler; heat to nearly boiling point. Stir dry ingredients into heated milk; continue heating and stirring until this thickens. More firmness will come from cooling. With mixing spoon, beat egg yolks and mix well. Pour this together into remainder of heated milk mixture and heat 1 minute longer; stirring constantly. Remove from heat. Blend in butter and vanilla. Pour into crust. Cream pie can be topped with whipped cream or meringue.
MERINGUE:
Use the 4 egg whites from the eggs used in pie filling. Beat egg whites with 1/4 teaspoon cream of tartar until stiff. Add 8 tablespoons sugar gradually to whites and beat until smooth and glossy. Spread meringue on pie. Bake 8 to 10 minutes at 350º, or until a light brown.
Personal Notes:
Personal Notes:
Variations:
Berry Cream: Cover cooled filling with raspberries, blueberries, sliced strawberries or sweetened blackberries. Top with whipped cream.
Bittersweet: Sprinkle whipped topping with finely-grated or shaved unsweetened or semi-sweet chocolate.
Butterscotch: Substitute brown sugar (packed) for granulated sugar; increase butter to 1 or 2 tablespoons.
Chocolate Cream: Use 1 1/2 C sugar and add 2 1/4 squares cut-up unsweetened chocolate (2 1/4 ounces). Cocoa may be used in place of chocolate, about 3 1/2 - 4 tablespoons mixed in the sugar to a pie.
Coconut: Fold 3/4 cup shredded coconut into cooled filling just before pouring into pie shell. Sprinkle 1/4 cup coconut over whipped cream topping or meringue before browning.
Date: Add 1/4 cup chopped pitted dates to cooled filling.
Apricot Cream: Garnish cooled filling or whipped cream topping with ring of apricot halves.
Banana Cream: Put a little of the cream filling into pie shell. Place sliced bananas on this and pour the rest of the cream filling on top of bananas. Top with meringue or whipped cream.

 

 

 

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