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Recipe(tried): Vanilla Cream Pie

Desserts - Pies and Tarts
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
MsgID: 016394
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:
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  J from AZ
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  Gladys/PR
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  J from AZ
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  John Long Chico, CA
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