Dessert, Pies

Cream Pie

To my beautiful mother, Sue Ann, who has taught me so much.  She makes wonderful cream pies (among so many other things) and I thought I would share her recipe handed down from her mother.  I Love You Mom!

Cream Pie  (Chocolate, Banana, Coconut, or Peanut Butter)

1 (9 inch) pie shell, baked
3 cups milk
4 1/2 Tbl. cornstarch
1/4 tsp. salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl. butter
1 tsp. vanilla

Combine milk, cornstarch, salt, and sugar.  Over medium heat, bring to boil stirring constantly until mixture thickens.  Have egg yolks in small bowl next to stove. Add approx 1/4 cup of hot milk mixture, streaming and whisking, to warm egg yolks. Whisk warmed egg yolks into hot milk mixture.  Boil 1 minute stirring constantly until thick and smooth.  Remove from heat and stir in butter and vanilla.  At this point you have vanilla pie filling (and best pudding ever!), to make other flavors see below.  Beat several times while cooling.  Pour into baked pie shell while slightly warm.  Cool completely in refrigerator until set for clean slices.  Serve with whipped cream.

Chocolate Cream Pie:  Add 1/2 – 2/3 cup chocolate chips after removing from heat.
Banana Cream Pie:  Arrange sliced bananas in bottom  of baked pie shell, pour pudding over top.
Coconut Cream Pie:  Add desired amount of coconut after removing from heat.
Peanut Butter Pie:  Add 1/2 – 3/4 cup creamy or chunky peanut butter after removing from heat.

Coconut & Chocolate Cream Pies

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