Try this Vanilla Cream Pie recipe, or contribute your own.
Suggest a better description1: separate eggs; set aside yolks for filling
2: in medium saucepan, combine sugar and cornstarch. Gradually stir in half-and-half. Cook and stir over medium -high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Let cool. Store in refrigerator for 3-6 hours before serving.
For chocolate cream pie: prepare as above, except increase sugar to 1 cup. Stir in 3 ounces of semi-sweet chocolate with half and half.
For coconut cream pie: prepare as above, except stir in 1 cup flaked coconut with butter and vanilla. Sprinkle another 1/3 cup coconut flakes on top of pie when finished.
Make you cook the filling long enough so that it thickens slightly. If you don't cook it long enough, it won't set well. Also, constantly stir the filling, but do your best not to scrape the bottom of the pan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 47 | ||
Calories from Fat: 18 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.3mg | 2 % | |
Sodium 5307.1mg | 183 % | |
Potassium 95.2mg | 3 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.8g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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