Homemade Cream Pie Recipe

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. salt

  • Combine & slowly add to sugar mixture:
    3 egg yolks, beaten
    3 c. milk

  • Bring to a boil and boil for 1 minute.

  • Remove from heat.

  • Add:
    1 1/2 T. butter
    1 1/2 t. vanilla

  • Pour 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 cream

  • Add:
    1/2 c. powdered sugar 
    1 t. vanilla
    pinch of salt

  • Continue 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.