Sharon's Cream Pie Filling

This recipe is a simple vanilla custard filling that can be used to make a coconut, banana or chocolate cream pie.

My mother-in-law, Sharon, is a master pie maker. Perfect crusts. Simple but delicious fillings. She really knows what she's doing. This is her go to cream pie filling. It's a very simple vanilla custard filling but will work great as a base for lots of pies. Feel free to experiment with other takes on this classic!

Let's Get Started!

Ingredients

• 5 Tbsp cornstarch

• 1 c. sugar

• 1/4 tsp salt

• 2 1/2 c. milk

• 3/4 c. half and half

• 3 egg yolks

• 2 Tbsp butter or margarine

• 1 tsp vanilla

• 1 c. whipping cream (for topping)

• BAKED 9 inch pie shell - this is a Sharon's pie crust recipe

TWO COOKING OPTIONS (Stovetop or Microwave)

Stovetop Directions

1. Mix cornstarch, sugar and salt in a 3-quart saucepan.

2. Add milk and half and half (before turning on the heat).

3. Turn to medium heat and cook until smooth and thick, stirring consistenly. Turn heat to low.

4. Place three egg yolks in a cereal-sized or other small bowl.

   (Step #5 is essential - it brings the egg temperature up slowly so that they don't scramble when added to hot pie filling)

5. Pour 2 Tbsp of the hot mixture (hot mixture is the half and half mixture in the saucepan) into the egg yolks in the smaller bowl and immediately whisk together with a fork. Then add two more tablespoons of the hot mixture and whisk that in. Finally, add 1/2 c. of hot mixture into the egg mixture and stir.

6. Now pour the small egg bowl mixture into the hot pan mixture on the stove and whisk together immediately.

7. Return temperature to medium and cook for 2-3 mins. Stirring consistently. Will be thick when done.

   

   If not this thick, continue cooking.

8. Remove from heat and add vanilla and butter (in chunks). Stir until combine.

9. See below for how to flavor for the various pie flavors.

Microwave Directions

1. Mix sugar, cornstarch, milk and half and half together in a large microwavable bowl.

2. Microwave on high for 3 minutes.

3. Remove and stir.

4. Microwave on high for another 3 minutes.

5. Remove and stir.

6. Then cook on half power for 3 minutes.

7. Place three egg yolks in a cereal-sized or other small bowl.

8. Pour 2 Tbsp of the hot mixture (hot mixture is the half and half mixture in the saucepan) into the egg yolks in the smaller bowl and immediately whisk together with a fork. Then add two more tablespoons of the hot mixture and whisk that in. Finally, add 1/2 c. of hot mixture into the egg mixture and stir.

9. Pour the warm small bowl mixture into the larger microwave bowl and whisk together immediately.

10. Cook for another 3 minutes at half power.

11. Should look similar to this when thickened.

    

    If not this thick, repeat step microwave directions # 10 until thick enough.

COCONUT CREAM PIE

Add 1/2 c. coconut, toasted if desired, to the pie filling mixture while in the saucepan. Pour into baked pie filling. Chill for 3 to 4 hours. When ready to serve, whip the cream and spread over pie. Sprinkle another 1/2 c. of toasted coconut over the top.

BANANA CREAM PIE

Slice two bananas into a baked & cooled pie shell (can be room temp cooled). Should fill the bottom of the pie crust. Pour cream filling over the top of the bananas. Chill for the 3-4 hours. When ready to serve, whip the cream and spread over pie. Can add additional sliced bananas, if desired.

CHOCOLATE CREAM PIE

Decrease sugar in pie filling to 3/4 c. Add 1/2 cup of chocolate syrup to cooked mixture (or use a full cup of sugar and add 1/2 c. of melted chocolate chips). Pour into baked pie shell. Chill for the 3-4 hours. When ready to serve, whip the cream and spread over pie.