Vanilla Cream Pie

From Grandma Lu's kitchen to Sharlynn's kitchen to mine! Nick loves the coconut version.

4 eggs
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups half-and-half, light cream, or milk (i usually just use milk)
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla

Separate egg yolks from whites; set white aside for meringue. In a medium saucepan, combine sugar and cornstarch. Gradually stir in half-and-half (or cream or milk). Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater or 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 minutes more. Remove from heat. Stir in butter and vanilla.


COCONUT CREAM PIE: prepare as above, except stir in 1 cup flaked coconut with butter and vanilla.

BANANA CREAM PIE: prepare as above, except before adding filling, arrange sliced bananas over bottom of shell.

DARK CHOCOLATE CREAM PIE: prepare as above, except increase the sugar to 1 cup. Stir in 3 ounces chopped unsweetened chocolate with the half-and-half.

SOUR CREAM-RAISIN PIE: prepare as above, except decrease sugar to 2/3 cup and increase the cornstarch to 1/3 cup. Fold in 1 cup raisins and 1/2 cup dairy sour cream with the butter and vanilla. Heat filling mixture through (do not boil).



This is an easy recipe. I usually cook it low and slow - that way it doesn't curdle or burn. ENJOY!