I love this recipe because it is very versatile. The base of vanilla cream filling is the same and you can alter with a few versions below. There were also a few other versions I didn't post yet because I want to try them before posting. I also used this recipe for a baby shower recently. I made a parfait by putting the vanilla cream in the bottom of a clear cup (1/4 C each), topped with berries and homemade granola. It was delicious and totally worth the effort. The mixture of the berries, vanilla cream and granola was perfect in my opinion!
Vanilla Cream Pie
Prep 45 minutes, Bake 30 minutes, Oven 325 degrees, Cool 1 hour, Chill 3 hours, Makes 8 servings
1 recipe Baked Pastry Shell, store bought or whatever pie crust you choose
4 egg yolks
3/4 C sugar
1/4 C cornstarch
2 1/2 C half and half, light cream or milk
1 TBSP butter
1 1/2 tsp vanilla
1. Prepare and bake the pie crust. Set aside to cool.
2. For filling, in a 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 more minutes. 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 filling in saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 more minutes. Remove from heat. Stir in butter and vanilla. Keep filling warm. Pour into baked pie crust. Chill 3+hours before serving.
For Banana Cream Pie: Prepare as above, except before adding filling, arrange 3 medium bananas, sliced (about 2 1/2 C) over bottom of the shell. Top with Whipped Cream.
For Coconut Cream Pie: (haven't tried yet). Prepare as above, except stir in 1 C flaked coconut with butter and vanilla. Sprinkle another 1/3 C flaked (and toasted would be delicious) coconut over a whipped cream topping.
Recipe Source: Better Homes and Gardens New Cook Book
Photo Source: My Baking Addiction
No comments:
Post a Comment