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Vanilla Cream Pie & Variations (Gluten-Free)

Course: Pies
Cuisine: 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.