Vanilla Cream Pie Recipe

How to Make Vanilla Cream Pie

1. In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon salt.
2. Gradually whisk in 2 cups milk until smooth.
3. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens.
4. Continue to cook and stir for 2 minutes more.
5. Remove from heat.
6. In a separate bowl, whisk a small amount of the hot mixture into 2 large egg yolks.
7. Pour the yolk mixture back into the saucepan with the remaining hot mixture.
8. Cook for 2 minutes, whisking constantly.
9. Remove from heat.
10. Stir in 1/4 cup (1/2 stick) unsalted butter and 1 teaspoon vanilla extract.
11. Let the filling cool completely to room temperature.
12. Pour the cooled filling into a baked 9-inch pie crust.
13. **Meringue:** In a clean, grease-free bowl, beat 3 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
14. Gradually add 6 tablespoons granulated sugar, beating until stiff, glossy peaks form.
15. Spread the meringue over the pie filling, sealing the edges to the crust.
16. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly browned.
17. Let the pie cool completely before serving. Enjoy!
18. **Variations:**
19. **Banana Cream Pie:** Layer three sliced bananas on the crust before adding the filling.
20. **Coconut Cream Pie:** Stir in 1 cup of shredded coconut to the cooled filling.
21. **Butterscotch Cream Pie:** Substitute 1 cup packed brown sugar for the granulated sugar and use 3 tablespoons (3/8 stick) butter.
22. **Chocolate Cream Pie:** Increase the granulated sugar to 1 cup and add approximately 4 tablespoons unsweetened cocoa powder to the filling.
23. **Pineapple Cream Pie:** Drain one 8-ounce can of crushed pineapple and stir it into the cooled cream filling.
24. **Pudding:** Use 3 cups milk instead of 2 cups for a thick and creamy pudding.