Vanilla Cream Pie (with variations)

1 prebaked pie shell (For a variation, roll unbaked pie out on graham cracker crumbs and bake as directed.)
⅔ c sugar
¼ c cornstarch
¼ tsp salt
2 ½ c whole milk
5 large egg yolks
3 tbsp butter
1 tbsp vanilla extract
 
Whipped Cream
1 c heavy whipping cream
3 tbsp powdered sugar
 

1.  Whisk together sugar, cornstarch, and salt in a medium heavy saucepan until well blended. Gradually whisk in milk.  Next whisk in egg yolks. Stirring constantly with a wooden spoon or heatproof rubber spatula, bring the mixture to a bare simmer over medium heat.

 

1. Remove from the heat, scrape the corners of the saucepan, and whisk until smooth. Return to the heat and whisking constantly, bring to a simmer and cook for 1 minute.  Off heat, whisk in butter and vanilla extract.

 

1. Pour the filling into the prepared pie crust.  Press plastic wrap against the top of the pie and refrigerate until cool 3-4 hours. 

 

1. While pie is chilling, start beating cream with an electric mixer. When it becomes slightly thick, add powdered sugar, one tablespoon at a time. Continue to beat on high until stiff peaks form.  When ready to serve, top pie with the whipped cream.

 
For Banana Cream Pie, prepare the filling as stated above.  Thinly slice 3 bananas. Add ⅓ of the cream filling to the bottom of the pie crust. Next, layer on ½ of the banana slices. Spread on another layer of filling followed by banana slices and the final layer of filling.  Continue with steps 3 and 4 above.  Top with almond slices.
 
For Coconut Cream Pie, prepare the filling as stated above. Toast 1 ⅓ c sweetened coconut in a small to medium pan over medium low heat.  Stir frequently until evenly toasted.  Stir into the filling 1 cup of the toasted coconut. Pour into the pie crust and continue with steps 3 and 4 above. Top with remaining ⅓ c toasted coconut.
When I first met my husband, I didn’t know that pie baking was a prerequisite for acceptance by his family.  Luckily, I had lots of experience in this area.  Our first Thanksgiving, I won over his dad and great uncle with my pies and the rest of the extended family with freshly whipped cream. Celebrating with pie is a must with the Lundgrens.
 
Birthdays, holidays, weekdays…it doesn’t matter when. Recently, a coworker chose Banana Cream Pie for his milestone office birthday celebration and a Coconut Cream Pie accompanied it. With the leftover dough scraps, I cut out 4-0 and sprinkled them with cinnamon sugar before baking. My motto is to live life from one celebration to the next.  Add pie and that makes for one happy life!
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​***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).
Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..

• Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
• Misinterpreted recipe
• Domestic accidents, including but not limited to cuts, bodily injuries, fires, and messy kitchens.