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Pie: Basic Cream Pie Filling + 2 Pie recipes Recipe

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This recipe for Pie: Basic Cream Pie Filling + 2 Pie recipes is from A Stewart-Gilbert Collaboration, 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:  
5 cups milk
1/2 teaspoon lemon extract
1 teaspoon vanilla
1 cup sugar
1/2 cup cornstarch
1 (3 ounce) package regular vanilla pudding and pie filling mix
2 eggs, lightly beaten
Directions:
Directions:
In a large heavy saucepan heat 4 cups milk with vanilla and lemon extract. In meantime, beat remaining ingredients together in bowl and stir into heated milk. Cook over medium heat, stirring with wooden spoon until mixture thickens and comes to a boil. Remove from heat. Lay a piece of waxed paper or plastic wrap directly over top of pudding to prevent hard film as it cools. To keep pudding smooth and fluffy, whip it a time or two with hand beater or wire wisk as it cools.
Makes enough filling for two 9-inch pies.

Banana Cream Pie: Allowing 1/2 of Basic Cream Filling recipe per pie, spread a layer of pudding over bottom of a baked 9-inch crust, top with layer of 2 sliced bananas and top with remaining pudding. Chill.

Coconut Cream Pie: Allowing 1/2 of Basic Cream Filling recipe per pie, fold approximately 1 cup coconut into filling. Spoon into a baked 9-inch crust; chill. To serve, top with 1/2 cup heavy cream, whipped and lightly sweetened. Top with 1/3-1/2 cup toasted coconut.
Number Of Servings:
Number Of Servings:
2 cream pies
Personal Notes:
Personal Notes:
To keep whipped cream from "weeping" or running onto pie filling, stir a little refrigerated non-dairy topping into whipped cream before spreading over pie; or add a bit of clear gel to the whipped cream.

 

 

 

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