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Base for all Cream Pies- Vanilla Creme

Source of Recipe

Community Cookbook


Recipe Introduction

This is the base for Banana Cream, Butterscotch pie, Chocholate Cream, and Coconut Cream

List of Ingredients

8 inch pie crust
1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
2 egg yolks, slightly beaten
1 tbsp. margerine
1 1/2 tsp. vanilla



Recipe

Prebake pie shell. In medium saucepan, combine, sugar, cornstarch and salt. Stir in milk blending til smooth. Cook over mediom heat until mix boils and thickens, stirring constantly. Boil 2 minutes. Remove from heat. Blend a small amount of hot mixture into egg. (Reserve egg whites) Return to saucepan, blending well. Cook until mix begins to bubble, stirring constantly. Remove from heat. Stir in margerine and vanilla. Pour into cooled shell. Refridgerate 3 hours, until set. Serve with my whipped cream recipe.

CHOCHOLATE CREAM PIE:

Use the recipe above, except add 1/4 c. additional sugar, and 1/2" unsweetened chocholate squares, for an 8-9 inch pie.

BANANA CREAM PIE:

Use same recipe above, except slice 2-3 bananas into pie shell. Pour filling over bananas, and serve with my whipped cream recipe.

BUTTERSCOTCH CREAM PIE:

Use same recipe as above, except substitute brown sugar for granulated sugar.

COCONUT CREAM PIE

Use same recipe as above, except add 3/4 c. cooked, toasted coconut to cooked vanilla base.