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Cream Pie Filling Recipe

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This recipe for Cream Pie Filling, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stacey Engebretsen


2/3 cup sugar
½ tsp. salt
2 ½ Tbsp. corn starch
1 Tblsp. flour
3 cup whole milk
3 egg yokes
1 Tblsp. butter
1 ½ tsp. vanilla

Chocolate cream pie
Follow recipe for cream pie
Add ½ -1 cup semi sweet choc after you have Cooked and strained it into a bowl, add more chocolate to taste...
Stacey's note: I've been know to put a few extra truffles in or extra ganache too and it's very good.
Coconut Cream Pie:
Follow Vanilla Cream Pie recipe except:
Add ¾ c. sweetened flaked coconut to filling after you cook and strain it into a large bowl. Serve with whipped cream and toasted coconut.
Banana Cream Pie
Follow Vanilla Cream Pie recipe except:
Coat bottom of baked piecrust with small amount of filling. Layer 2-3 sliced bananas on top and fill with the remainder of the filling. Serve with whipped cream.
Lightly beat egg yolks in medium sized bowl. Set aside. Combine sugar, salt, cornstarch and flour in saucepan. Gradually stir in milk that you have warmed in microwave. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil one minute. Remove from heat. Slowly add, in a very small stream ¼ of hot mixture to egg yolks stirring constantly. (This gradually warms up the egg yolk with out cooking them, because you don’t want scramble eggs in your pie.) Slowly pour and stir egg yolks and milk mixture back to pan. Return to heat. Stirring constantly heat to boiling, boil one minute. Remove from heat. Stir in butter and vanilla. Strain mixture into large bowl to remove any lumps or egg bits. Cover with plastic wrap, placing wrap directly on top of pie filling to prevent a skin forming. Cool, pour into one 9 inched baked pie shell. Chill at least four hours.
Note: This recipe can easily be doubled or even tripled.
I always like to double it for 1 pie so I know I have plenty....for 2 pies I triple the recipe




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