Versatile Cream Pie Filling

Serves: 5
Total Calories: 502
Yield: 1 pie


5 tablespoons cornstarch
1 cup sugar
1/4 teaspoon salt
2 1/2 cups milk
3/4 cup half and half
3 egg yolk
2 tablespoons butter softened
1 teaspoon vanilla extract
1 pie crust
2 medium bananas sliced
1/2 cup chocolate syrup


1. combine cornstartch, sugar, and salt in a medium saucepan. Add milk and cream, and cook until smooth and thick.

2. Put 1/3 c of the mixture in a small bowl and add the beaten egg yolks. Return mixture to pan.

3. Continue cooking 2-3 minutes, or until thick.

4. Remove from heat and add butter and vanilla. Pour into pie shell over sliced bananas and refrigerate for 1 hour. Serve with whipping cream.

5. For chocolate cream pie, decrease the sugar to 3/4 cup and add chocolate syrup with the vanilla and butter. Pour into pie shell, omitting bananas. Chill 1 hour and serve with whipping cream

Nutritional Facts:

Serves: 5
Total Calories: 502
Calories from Fat: 163

This Versatile Cream Pie Filling recipe is from the Newsletter Cookbook. Download this Cookbook today.

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