“I’ve only made the Coconut Cream Pie and Banana Cream Pie variations, but thought it would be wise to include the other variations that were present. After having a taste of the Custard Filling with the Poppy Seed Cake with the toasted almond in it, I bet the almond cream pie would be good too. Additional variations can be found in our standard Vanilla Cream Pie recipe.” – Calla Ferre
Vanilla Cream Pie & Variations (Gluten-Free)
Ingredients
- 1 Gluten-Free Pie Shell Baked
- 2/3 Cup Sugar
- 3 Tablespoons Cornstarch
- 1/2 Teaspoon Salt
- 3 Cups Milk
- 3 Egg Yolks Slightly Beaten
- 1 Tablespoon Butter
- 1 1/2 Teaspoons Vanilla
- 2 Cups Heavy Whipping Cream Sweetened & Preferably Stabilized
Instructions
- In a saucepan, combine sugar, cornstarch and salt. Mix well. Gradually stir in milk.
- Cook over medium heat, stirring constantly until the mixture thickens and boils. Boil 1 minute. Remove from heat.
- Place egg yolks in a medium mixing bowl and gradually stir in at least half of the hot milk mixture. Then blend the egg yolk mixture back into the saucepan. Boil 1 minute more, stirring constantly. Remove from heat.
- Blend in butter and vanilla. Cool, stirring occasionally.
- Pour into baked pie shell and chill thoroughly, at least 2 hours.
- Top with stabilized, sweetened whipped cream.
Variations:
- Almond Cream Pie: Follow key recipe above, except in place of vanilla, use 1/2 teaspoon almond extract and add 1/2 cup toasted, slivered blanched almonds to the cooled filling. Sprinkle a few toasted, slivered almonds over the whipped cream topping.
- Banana Cream Pie: You will need 3 large bananas. Slice the bananas and arrange in the bottom of the pastry shell before pouring in the cooled filling. Top with whipped cream and toasted, sliced almonds.
- Chocolate Cream Pie: Increase sugar to 1 1/2 cups. Choose and add either three one-ounce squares unsweetened chocolate or 1/2 cup cocoa. Unsweetened chocolate is added with the milk. The cocoa is added with the sugar, cornstarch and salt.
- Coconut Cream Pie: Fold in 3/4 cup moist shredded coconut just before filling baked pie shell. Sprinkle top of whipped cream with 1/4 cup toasted, shredded coconut.
2024 Recipe – Calla Ferre – Adapted from Betty Crocker’s Picture Cookbook, 1956.
