Vanilla Cream Pie

Sorry I haven't posted for so long - has it really been a whole week? My family came to visit this weekend and I was busy enjoying my time with them. But it's back in the food saddle!

Jeff made this simple and delicious pie yesterday, and we've been enjoying it ever since. It's a basic pie that lends itself well to a variety of variations. Hmm, was that redundant - variety of variations...


Vanilla Cream Pie
2/3 cup sugar
Dash salt
1 1/2 tbsp. cornstarch
1 tbsp. flour
3 cups milk
3 egg yolks, beaten
1 1/2 tsp. vanilla
1 tbsp. butter

Mix sugar, salt, cornstarch, and flour in a saucepan. Gradually add in milk. Cook over moderate heat stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat.

Slowly stir half the mixture into the beaten egg yolks. Blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute, stirring constantly. Remove from heat.

Blend in vanilla and butter.

Cool and pour into cooled baked pie shell. Cover with plastic wrap to prevent skin from forming. Chill thoroughly (about 2 hours) before serving.

Variations:
1. Top with whipped topping.
2. Top with meringue.
3. Sprinkle with shaved nuts, coconut, fresh berries, or fruit (I topped with canned peaches).
4. Arrange a layer of sliced bananas in pastry shell before pouring in cooled filling.
5. Fold in 3/4 cup moist shredded coconut.
6. You decide! The sky's the limit!


The creamy filling is delicious with or without adding any of the optional variations. Man, I love pie!