Velvet Smooth Cream Pies
Submitted by badinda
One silky custard base, five showstopping cream pies. This stovetop filling comes together in minutes with pantry staples, then transforms into banana, butterscotch, coconut, or chocolate cream pie with simple swaps.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThink of this as your cream pie master recipe, the one you’ll reach for every holiday, potluck, and “just because” Tuesday.
A handful of everyday ingredients whisk into a velvety custard that coats the back of a spoon and sets up beautifully in a flaky baked shell.
The real magic? Four built-in variations. Fold in sliced bananas for a diner-style classic, swap to brown sugar for deep butterscotch flavor, stir in flaked coconut for tropical vibes, or melt in chocolate chips for a rich, fudgy finish.
Every version chills to a silky, sliceable set and begs for a cloud of whipped cream on top.
Kitchen Tips
- Stir constantly over medium heat to avoid lumps and scorching on the bottom of the pan.
- Let the filling cool a full 5 minutes before pouring into the shell so it doesn’t make the crust soggy.
- For the banana version, toss slices in a little lemon juice to keep them from browning under the filling.
- Press plastic wrap directly onto the surface of the custard while it chills to prevent a skin from forming.
Variations
- Banana Cream Pie: Layer sliced ripe bananas in the cooled shell before adding the filling.
- Butterscotch Cream Pie: Replace granulated sugar with ¾ cup packed brown sugar and increase butter to 3 tablespoons.
- Coconut Cream Pie: Fold 1 cup flaked coconut into the filling and garnish with toasted coconut.
Ingredients
Directions
In a saucepan mix sugar, flour and salt. Add milk and eggs.
Beat with a whisk until smooth.
Bring to boil over medium heat stirring constantly.
Continue cooking and stirring until smooth and thickened.
Remove from heat, stir in butter and vanilla.
Cool 5 minutes.
Pour into pastry shell.
Chill until set.
BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas in bottom of baked pie shell; add cooled filling and chill.
Serve with Whipped Cream Topping.
BUTTERSCOTCH CREAM PIE: Use ¾ cup firmly packed cup and H Golden or Darn Brown Sugar instead of granulated sugar in basic filling recipe; increase butter to 3 tablespoons.
Top with Tall ‘N’ Tender Meringue (see separate recipe) or chill and serve with Whipped Cream Topping.
COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before pouring into baked pie shell.
Top with Tall ‘N’ Tender Meringue or chill and serve with Whipped Cream Topping.
Garnish with toasted coconut, if desired.
CHOCOLATE CREAM PIE: Make basic filling; add ½ cup semi-sweet chocolate pieces to hot, cooked filling in saucepan.
Stir until completely melted. Pour into baked shell; chill.
Spread with Whipped Cream Topping; garnish with shaved chocolate.
MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave at full power 8 minutes, stirring 3 times.
Comments
