Here’s a delicious recipe that we have been making with our milk for many years. When we need to have several kinds of desserts for a larger gathering, we start with bulking the basic recipe (except for the chocolate) and then separating it to make different flavors. This works well in saving time when you want a little variety.
Vanilla Cream Pie
Combine in a medium saucepan:
3/4 c. sugar
1/4 c. + 2 t. cornstarch
1/8 t. saltCombine & slowly add to sugar mixture:
3 egg yolks, beaten
3 c. milkBring to a boil and boil for 1 minute.
Remove from heat.
Add:
1 1/2 T. butter
1 1/2 t. vanillaPour into a baked 9 inch pie crust.
Cover with wax paper and refrigerate until chilled.
Remove wax paper.
Top with whipped cream. (Recipe below)
WHIPPED CREAM
Beat until foamy:
1 1/2 c. heavy creamAdd:
1/2 c. powdered sugar
1 t. vanilla
pinch of saltContinue beating until stiff.
Spread over chilled pie.
Keep refrigerated until ready to serve.
Variations:
Chocolate cream: add 1/4 c. cocoa to dry ingredients.
Banana cream: slice 2 small bananas in pie shell before adding filling.
Coconut cream: add 1/2 c. flaked coconut and 1/2 t. coconut extract with the vanilla. Sprinkle 1/4 cup (or more!) toasted coconut on top of whipped cream.