Betty Crocker Cream Pie
Total time: 45 minutes
Yields: 1 pie
Author: Betty Crocker
Ingredients
- 0.75 cup sugar
- 0.25 cup cornstarch
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 4 cups milk
- 5 egg yolks, slightly beaten
- 3 tablespoons butter, softened
- 1 tablespoon vanilla
Instructions
Bake pie shell.
Stir together sugar, cornstarch and salt in saucepan.
Blend milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Remove from heat; blend in butter and vanilla.
Immediately pour into baked pie shell; press plastic wrap onto filling.
Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
Bake pie shell.
Stir together sugar, cornstarch and salt in saucepan.
Blend milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Remove from heat; blend in butter and vanilla.
Immediately pour into baked pie shell; press plastic wrap onto filling.
Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
Notes
Chocolate Cream Pie:
Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
Coconut Cream Pie:
Stir in ΒΌ cup flaked coconut to stove top mixture. Sprinkle toasted coconut over whipped cream on pie.
Banana Pudding:
Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.