Vanilla Cream Pie Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Pastry1 (For Single Crust Pie)
 Sugar1 Cup (16 tbs)
 All purpose flour/1/4 cup cornstarch1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Milk3 Cup (48 tbs)
 Butter/Margarine3 Tablespoon
 Vanilla1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2275 Calories from Fat 827

% Daily Value*

Total Fat 93 g142.7%

Saturated Fat 44.1 g220.3%

Trans Fat 0 g

Cholesterol 1010.5 mg

Sodium 1102.5 mg45.9%

Total Carbohydrates 306 g101.9%

Dietary Fiber 3.7 g14.8%

Sugars 248.2 g

Protein 58 g115.7%

Vitamin A 55.8% Vitamin C

Calcium 89.5% Iron 37.8%

*Based on a 2000 Calorie diet


Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake at 450° till golden, 10 to 12 minutes.
For filling, in medium saucepan combine the sugar, flour or cornstarch, and salt.
Gradually stir in milk.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return egg mixture to saucepan.
Bring to boil; cook and stir 2 minutes more.
Remove from heat.
Stir in butter or margarine and the vanilla.
Pour hot mixture into baked pastry shell.
Make Meringue for Pie using the 4 reserved egg whites.
Spread over hot filling; seal to edge.
Bake at 350° till golden, 12 to 15 minutes.
Cover; chill to store.