Vanilla Cream Pie
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
cornstarch
|
|
| 2 | teaspoons |
cornstarch
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | each |
egg yolks
beaten |
*
|
| 3 | cups |
milk
|
|
| 1 ½ | tablespoons |
butter
or margarine |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| ¾ | cup |
heavy whipping cream
|
|
| ⅓ | cup |
powdered sugar
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 59 | ml |
cornstarch
|
|
| 1E+1 | ml |
cornstarch
|
|
| 0.6 | ml |
salt
|
|
| 3 | each |
egg yolks
beaten |
*
|
| 7.1E+2 | ml |
milk
|
|
| 23 | ml |
butter
or margarine |
|
| 7.5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 177 | ml |
heavy whipping cream
|
|
| 79 | ml |
powdered sugar
sifted |
|
Directions
Combine sugar, cornstarch, and salt in a heavy saucepan; stir well.
Combine egg yolks and milk; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil 1 minute, stirring constantly.
Remove from heat; stir in butter and vanilla.
Immediately pour into pastry shell.
Cover filling with wax paper. Let cool 30 minutes; then chill until firm.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
Spread whipped cream over
