Ingredients for Microwave Vanilla Cream Pie Variations
- 9 Inch Pie Shell
- ¾ cup granulated sugar
- ¼ cup cornstarch (for Cocoa Cream Pie variation)
- ¼ teaspoon salt
- 2 cups milk
- 2 large egg yolks
- 5 tablespoons butter (for Butterscotch Cream Pie variation)
- 1 teaspoon vanilla extract
- 2 large egg whites
- ¼ teaspoon cream of tartar
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How to Make Microwave Vanilla Cream Pie Variations
- In a 1 ½-quart casserole dish, whisk together ½ cup granulated sugar, ¼ cup cornstarch, ¼ teaspoon salt, and ½ cup milk until smooth.
- Stir in 1 ½ cups milk.
- Microwave on high for 5-8 minutes, or until thickened, stirring occasionally during the last half of cooking.
- In a separate bowl, whisk together a small amount of the hot mixture with 2 large egg yolks.
- Pour the yolk mixture into the remaining hot mixture.
- Microwave on high for 1 ½-2 minutes, or until thickened, stirring occasionally.
- Remove from microwave and stir in 2 tablespoons (1/4 stick) butter and 1 teaspoon vanilla extract.
- Pour the filling into a cooled 9-inch baked pastry shell.
- In a clean bowl, beat 2 large egg whites with ¼ teaspoon cream of tartar until foamy.
- Gradually add ½ cup granulated sugar, beating until stiff peaks form.
- Spread the meringue over the filling, sealing the edges to the crust.
- Microwave on medium-high for 3-4 minutes, or until lightly browned if desired (if your microwave has a browning element).
- Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
733g
Fat
221g
Carbs
103g
