Vanilla Cream Pie (also used to make Banana Pudding)
The easiest and best cream pie recipe I've found. Makes a great banana pudding. If you want to make a large pudding, increase the recipe by half, then use one box of mini vanilla wafers and about 6 bananas to make a 3 quart pudding. To make the meringue, whip the egg whites, adding a half cup of powdered sugar, 2 teaspoons of cream of tartar (for stabilization), 2 teaspoons of vanilla, and a pinch of salt. Put on prepared pudding, then place in hot oven until lightly browned - about 5 minutes. I often make it just for the pudding.
The easiest and best cream pie recipe I've found. Makes a great banana pudding. If you want to make a large pudding, increase the recipe by half, then use one box of mini vanilla wafers and about 6 bananas to make a 3 quart pudding. To make the meringue, whip the egg whites, adding a half cup of powdered sugar, 2 teaspoons of cream of tartar (for stabilization), 2 teaspoons of vanilla, and a pinch of salt. Put on prepared pudding, then place in hot oven until lightly browned - about 5 minutes. I often make it just for the pudding.
- Carbohydrate 28.4338295898849 g
- Cholesterol 3168.31317500406 mg
- Fat 74.1333759593338 g
- Fiber 0.018276041212765 g
- Protein 44.6162239808451 g
- Saturated Fat 28.3865050339711 g
- Serving Size 1 1 Serving (365g)
- Sodium 181.27772085427 mg
- Sugar 28.4155535486722 g
- Trans Fat 3.04294613337391 g
- Calories 961 calories
Step-by-step
- Whisk sugar, cornstarch and salt in a medium saucepan. Add yolk, then immediately but gradually whisk in milk and evaporated milk. Cook over medium heat stirring frequently at first, then constantly, as mixture starts to thicken, 8 to 10 minutes. Once mixture begins to simmer, continue to cook, stirring constantly, for 1 minute more. Off heat, add butter, vanilla, and brandy if using. Stir until butter is melted and all is blended well.
- Pour filling into a shallow pan (a pie pan works well). Put plastic wrap directly over surface to prevent a skin from forming; cool until just warm, about 30 minutes. (If filling cools for too long, it can turn soupy once transferred into pie shell.) Pour warm filling into fully baked pie shell and place a sheet of plastic wrap over filling surface. Refrigerate until completely chilled, at least 3 hours.
- Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat.
- Preheat oven to 325F. Mix cream of tartar and sugar together. Beat egg whites with vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time, until sugar is incorporated and whites form soft peaks. Drop in warm cornstarch mixture, 1 tablespoon at a time, and continue to beat meringue to stiff peaks.
- Pour filling into pie shell. Promptly distribute meringue evenly around edge, then center of pie, with a rubber spatula to keep it from sinking into filling and making sure it attaches to pie shell to prevent shrinking. Use back of a spoon to create peaks all over meringue. Bake until meringue is golden brown, about 15 to 20 minutes. Transfer to a wire rack and cool to room temperature. Serve.
- Whip cream to soft peaks. Add sugar and vanilla; continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve.
My Go-To Vanilla Cream Pie: A Recipe for Any Occasion
As a busy working mom, time in the kitchen is precious. I need recipes that are both delicious and efficient, and this vanilla cream pie fits the bill perfectly. It’s incredibly versatile; sometimes it’s a simple dessert for a quiet night in, other times it’s the star of a family gathering. The best part? It's surprisingly easy to make, even on a weeknight after a long day at the office. The creamy custard filling is rich and satisfying, with just the right amount of sweetness. I often use store-bought pie crusts to save even more time, but a homemade crust elevates the experience if you have a little extra time.
The recipe is wonderfully adaptable. Sometimes I make a classic vanilla version, other times I add a twist with chocolate or coconut. The chocolate version is a decadent treat, perfect for chocolate lovers, while the coconut cream pie adds a tropical flair. And then there's the banana cream pie variation – a truly delightful creation. The creamy custard paired with the sweet, ripe bananas is simply irresistible. I often use this as a base for a larger banana pudding, boosting the recipe and using additional vanilla wafers and bananas to create a generous dessert perfect for potlucks or special celebrations. This flexibility is why this recipe has become a staple in my kitchen; its adaptability means it's always appropriate, from a simple weeknight treat to a show-stopping dessert for a party.
The meringue topping is optional, but I highly recommend it. It adds a beautiful, slightly browned finish and a delightful textural contrast to the smooth, creamy filling. Even if I'm short on time, the effort is always worthwhile. The process of whipping the egg whites until stiff peaks form is oddly therapeutic, a calming counterpoint to the day's hustle. The slight browning in the oven adds a captivating visual element to the finished pie, turning a simple dessert into something truly special. It’s a delicious ending to any day, a taste of comfort and indulgence that always brings a smile to my face and satisfies even the pickiest eaters in my family.
Beyond its adaptability and deliciousness, what I truly appreciate about this recipe is the sense of accomplishment it brings. Creating something so delightful from seemingly simple ingredients is incredibly satisfying. It's a testament to the power of basic ingredients when combined with a little care and attention. It's a recipe I'm happy to share, knowing it will bring joy and deliciousness to others' kitchens as well.
Whether you're a seasoned baker or a kitchen novice, this vanilla cream pie is a must-try. It's the kind of recipe that becomes a cherished part of your culinary repertoire, a go-to dessert for any occasion. The ease of preparation combined with the impressive results make it a winner in my book. Give it a try, and I'm confident it will become one of your family's favorites too.
