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Versatile Cream Pie Filling

Recipe from the December 2011 Newsletter

Serves 8

This is my absolute favorite recipe for cream pie, and it's great because you can use it for either Banana Cream Pie or Chocolate Cream Pie! It's nice and thick, and goes great with whipping cream. I made this for my first Thanksgiving with my in-laws and they all loved it-it's a recipe straight from my mother's kitchen! The other great thing about the recipe is it make just a little more than you can actually use in the pies, so you have a little bit leftover that you can just eat with a spoon or put on top of graham crackers. Delicious!


    • 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

    • For Banana Cream Pie
    • 2 medium bananas sliced

    • For Chocolate Cream Pie
    • 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

    December 2010 Newsletter

    Be sure to check the Cook'n Recipe Archive for more recipes.

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