Ingrédients pour Vanilla Cream Pie Chocolate Coconut Banana Cream Pudding
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Comment préparer Vanilla Cream Pie Chocolate Coconut Banana Cream Pudding
- **Stovetop Method:**
- Preheat oven to 350°F (175°C). Bake pie shell according to recipe #174625 until golden brown.
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 2 cups whole milk and 2 large egg yolks.
- Gradually whisk the milk mixture into the sugar mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Boil and stir for 1 minute.
- Remove from heat and stir in 1/4 cup (1/2 stick) unsalted butter and 1 teaspoon vanilla extract.
- Immediately pour the filling into the baked pie shell.
- Press plastic wrap directly onto the filling to prevent a skin from forming.
- Chill thoroughly in the refrigerator for at least 2 hours.
- Serve chilled, optionally topped with sweetened whipped cream.
- **Microwave Method:**
- Preheat oven to 350°F (175°C). Bake pie shell according to recipe #174625 until golden brown.
- In a large microwave-safe bowl, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 2 cups whole milk and 2 large egg yolks.
- Whisk the milk mixture into the sugar mixture until well combined.
- Microwave on high for 2 minutes, then stir vigorously with a wire whisk.
- Continue microwaving in 2-minute intervals, stirring after each interval, until the mixture reaches pudding consistency (about 6-8 minutes total).
- Remove from microwave and stir in 1/4 cup (1/2 stick) unsalted butter and 1 teaspoon vanilla extract.
- Immediately pour the filling into the baked pie shell.
- Press plastic wrap directly onto the filling to prevent a skin from forming.
- Chill thoroughly in the refrigerator for at least 2 hours.
- Serve chilled, optionally topped with sweetened whipped cream.
- **Variations:**
- **Chocolate Cream Pie:** Increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces of melted unsweetened chocolate with the vanilla.
- **Coconut Cream Pie:** Decrease vanilla to 2 teaspoons and stir in 1 cup flaked coconut. Sprinkle additional flaked coconut over whipped cream topping.
- **Banana Pudding:** Make the vanilla cream filling. Cool for 15-20 minutes. While cooling, line the bottom of a pie dish with vanilla wafers, top with sliced bananas, and cover with the cooled pudding. Top with whipped cream (for every 8 oz of heavy cream, add 4 teaspoons of sugar – whip until stiff peaks form). Crush a few vanilla wafers and sprinkle on top.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
61g
Fat
25g
Carbs
8g
