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Texas Cream Pie Recipe

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This recipe for Texas Cream Pie, by , is from The Gerstner/Robbins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Gerstner
Added: Monday, November 23, 2009


2 C. sugar
2 C. milk
1/2 C. butter
4 eggs
One large can of evaporated milk
6 tbsp. cornstarch
6 tbsp. of flour
1 tsp. vanilla

Make two pie crusts or use pre-made pie crusts and cook according to directions.

In a saucepan, bring to a boil the sugar, milk, and butter.

In a large bowl, combine the eggs, evaporated milk, cornstarch, flour, and vanilla.

After the ingredients in the saucepan begin to boil, add the ingredients from the bowl and cook until it thickens. Note: MIXTURE WILL BE LUMPY!! When thickened, remove from heat and beat until smooth. (You can use a blender to mix with, though I usually use a whisk.)

Pour into the baked pie crust shells and cool in the refrigerator for about 2 hours. Top with either real whipping cream or Cool Whip. You can garnish the pies with shaved chocolate.

Number Of Servings:
2 pies
Preparation Time:
30 minutes
Personal Notes:
After the birth of Amber, a group of people brought over dinner for us. One of the items was a Texas Cream Pie from "The Spot" restaurant in Levelland. We LOVED the pie and I searched until I found this recipe, which is very much like the pie at the restaurant. It has been a staple at Thanksgiving and Christmas ever since and I receive compliments any time I cook it.

NOTE: To make this a gluten-free pie, use rice flour or a gluten-free flour in place of the regular wheat flour called for in the recipe, and use gluten-free pie crusts.




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