Cream Pie variations

Cream pies: One Easy Recipe with Endless Variations

adapted from

The Basic Recipe

3/4 C sugar
5T Corn Starch
1/4 tsp. salt
2 C whole milk
2 eggs or 3 egg yolks
1 T. butter
1 tsp. vanilla
1 baked and cooled 9 inch pie shell
whipped cream to top pie

The Basic Instructions

In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened (about 2 minutes) then remove from heat.

Beat the eggs or egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.

Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture thickens a bit more, about 1 minute.

Remove from the heat and stir in butter and vanilla. Cool slightly and pour into the baked pie shell.

Cool completely then cover the top of the pie with sweetened whipped cream or whipped topping.

Cream Pie Variations

Chocolate Cream Pie
Make basic filling and add 1/2 cup semi-sweet chocolate chips to hot filling in pan. Stir until chocolate melts completely.

Banana Cream Pie
Make basic filling and cool. Slice 2 or 3 bananas into bottom of pie shell. Pour cooled basic filling (or chocolate filling) on top.

Coconut Cream Pie
Stir 1 cup flaked coconut into basic filling just before pouring into pie shell. Sprinkled toasted coconut on top of the whipped cream for a beautiful and tasty presentation.

Butterscotch Cream Pie
Substitute 3/4 cup firmly packed brown sugar instead of white sugar in basic filling recipe, and increase the butter to 3 tablespoons. Cook in the same manner as the basic filling.

Eggnog Cream Pie
Stir in 1/4 tsp. nutmeg into the basic mixture. Sprinkle a small amount of nutmeg on the whipped cream.

Peanut butter pie
Stir in 1 Cup creamy peanut butter.  For a chocolate peanut butter pie, add chocolate as well, or for a layered look, divide in half and stir in chocolate to ½ and peanut butter to ½ and layer in the pie shell.  Top with chocolate whipped cream and drizzle with Recess shell topping