Vanilla Cream Pie Filling

I’m not sure if those are sarcastic quotation marks. While Cool Whip can do some amazing things in desserts, I’ve never thought of it as a meringue substitute.

From the box of D.E. from Maumee, Ohio.

Vanilla Cream Pie Filling

3/4 cup sugar
1/3 cup all purpose flour
1/4 tsp. salt
2 cups milk
3 egg yolks, beaten
2 Tbsp. butter (oleo)
1 tsp. vanilla

Baked pie shell.

3 egg whites, beaten with 1/4 tsp. cream of tartar
6 Tbsp. sugar

“May omit meringue” and use Cool Whip topping.

Vanilla Cream Pie Method (provided by Yesterdish)

  1. Over medium heat, cook sugar, flour, salt and milk until mixture boils; cook for two minutes, stirring to avoid the taste of raw flour.
  2. Temper egg yolks, then add to mixture. Cook two more minutes.
  3. Remove from heat; add butter and vanilla. Stir and allow to cool.
  4. Fill pre-baked pie shell.
  5. If using meringue, beat egg whites with cream of tartar and sugar till soft peaks form. Top pie with meringue.
  6. Bake pie at 350 deg., 12 to 15 minutes.

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