VANILLA CREAM PIE
When I was a little fellow, homemade cream pies were my very favorite, especially this one. Still are.
1 baked (9 inch) pie shell
FOR THE FILLING:
3 egg yolks
2 cups milk
1/2 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
FOR THE MERINGUE TOPPING:
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
4 tablespoons sugar
Preheat oven to 325 degrees F.
TO PREPARE THE FILLING:
Whisk the egg yolks in the milk until blended, then combine in a medium saucepan with sugar, cornstarch, vanilla, and salt. Mix thoroughly.
Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly to prevent scorching, for 1 minute.
Remove from heat. Pour into pie crust.
Cool to room temperature. Make meringue while pie is cooling.
MERINGUE TOPPING:
Place whites in a copper, stainless steel, or glass bowl. Do NOT use an aluminum bowl as it will reduce the egg-white volume. Add cream of tartar to egg whites and whip with a mixer until whites form a soft peak.
Continue beating, adding sugar gradually, until whites hold a stiff peak. Pile lightly on top of pie filling. Spread to edges of crust.
Bake in oven at 325 degrees F until lightly browned (10-15 minutes). Cool before serving.
Yield: 1 pie
When I was a little fellow, homemade cream pies were my very favorite, especially this one. Still are.
1 baked (9 inch) pie shell
FOR THE FILLING:
3 egg yolks
2 cups milk
1/2 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
FOR THE MERINGUE TOPPING:
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
4 tablespoons sugar
Preheat oven to 325 degrees F.
TO PREPARE THE FILLING:
Whisk the egg yolks in the milk until blended, then combine in a medium saucepan with sugar, cornstarch, vanilla, and salt. Mix thoroughly.
Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly to prevent scorching, for 1 minute.
Remove from heat. Pour into pie crust.
Cool to room temperature. Make meringue while pie is cooling.
MERINGUE TOPPING:
Place whites in a copper, stainless steel, or glass bowl. Do NOT use an aluminum bowl as it will reduce the egg-white volume. Add cream of tartar to egg whites and whip with a mixer until whites form a soft peak.
Continue beating, adding sugar gradually, until whites hold a stiff peak. Pile lightly on top of pie filling. Spread to edges of crust.
Bake in oven at 325 degrees F until lightly browned (10-15 minutes). Cool before serving.
Yield: 1 pie
MsgID: 016394
Shared by: John Long Chico, CA
In reply to: ISO: Vanilla Cream Pie
Board: Vintage Recipes at Recipelink.com
Shared by: John Long Chico, CA
In reply to: ISO: Vanilla Cream Pie
Board: Vintage Recipes at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Vanilla Cream Pie |
J from AZ | |
2 | Recipe: Vanilla Cream Pie for J/Arizona |
Gladys/PR | |
3 | Thank You: Vanilla Cream Pie |
J from AZ | |
4 | Recipe(tried): Vanilla Cream Pie |
John Long Chico, CA |
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