Vanilla Cream Pie

Vanilla Cream Pie


  • One 9-inch baked pastry pie crust
  • 2 ½ cups milk, divided
  • 1 cup sugar
  • ¼ cup cornstarch
  • Dash of salt
  • 3 large egg yolks, beaten
  • Whipped cream

Bring 2 cups milk to a boil in a saucepan over medium-high heat. Mix sugar, cornstarch and salt together in a bowl. Stir in ½ cup milk. Add the egg yolks and mix well. Stir the cornstarch mixture into the boiling milk and bring back to a boil, stirring constantly. The pudding is ready when it coats the back of a spoon. Remove from the heat and let cool in bowl. Once the pudding is cooled, pour into the baked pie crust and refrigerate overnight, or until set. Top with thick layer of whipped cream. For an extra burst of flavor, add the seeds from half of a vanilla bean to the pudding. It not only tastes amazing, it also smell wonderful.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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