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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pudding (for cream pies) Recipe

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This recipe for Pudding (for cream pies) is from Favorites From Lynn's Kitchen, 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:  
2 cups milk (no lower fat than 2%)
2 egg yolks
1/2 cup sugar
3 Tbsp. cornstarch
1 tsp. vanilla
pinch of salt
Directions:
Directions:
Measure milk and pour about half into a saucepan to heat. With the rest of the milk, add remaining ingredients and mix well with a whisk. Add carefully to the heating milk, stirring constantly until mixture begins to boil and thicken. Boil for a minute or less. Makes enough for one pie shell.

For chocolate pie, add 1/2 square unsweetened chocolate to milk you are heating. After adding other ingredients, make sure you allow the pudding to cook long enough for chocolate to fully melt and mix in.

If making a coconut or banana pie, pour half the pudding into a baked pie shell, then cover with coconut or bananas, top with rest of pudding. Pie needs to cool in refrigerator several hours or overnight. I like to carefully place a piece of Saran wrap on top of pudding and then peel off when ready to add meringue or whipped cream. That keeps the pudding from forming a tough skin on top.
Number Of Servings:
Number Of Servings:
One pie

 

 

 

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