Vanilla Cream Pie

Serves: 6
Total Calories: 200


2/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 eggs yolk lightly beaten
2 tablespoons butter real
1 teaspoon vanilla extract
1 baked 9" pie shell
Weepless Meringue


In a medium saucepan mix sugar, cornstarch and salt. Stir in milk. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer. Remove from heat.

Stir in butter and vanilla.

Preheat oven to 425° F. Pour filling into pie shell. Spread meringue over hot filling, sealing to edge of pastry. Bake for 8 to 10 minutes or until lightly browned. Cool completely, then chill.

Nutritional Facts:

Serves: 6
Total Calories: 200
Calories from Fat: 62

This Vanilla Cream Pie recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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