Vanilla Cream Pie


Last week I had almost an entire half-gallon of milk that was about to go bad. So I decided to make a pie.

When I brought the pie into work, my coworker and boss asked me what the occasion was. I said, My milk was going bad so I decided to make a pie. Colette started laughing. She would have tossed the milk, she said. And she also gave me the impression that ‘making a pie’ seemed like a bit of a laborious process (just to use up some spoiling milk).

In all honesty, making the crust was the most laborious part of the pie. This pie is very easy to make. If you use a store-bought crust (which I never do!), it goes together in a snap. It’s a simple looking pie but very big in flavor. Especially if vanilla happens to be your favorite flavor.


  • 1 c. granulated sugar
  • 1 tsp. salt
  • 3 T. cornstarch
  • 1 1/2 T. all-purpose flour
  • 4 c. milk
  • 4 eggs, slightly beaten
  • 2 T. butter
  • 2 tsp. vanilla extract
  • Pre-baked 10-inch pie crust


  1. Mix in a large saucepan; sugar, salt, cornstarch, and flour.  Gradually stir in milk.  Heat mixture over moderate heat (stirring constantly) until it thickens and boils.  Boil 1 minute.
  2. Remove from heat.  Slowly stir half the mixture into the beaten eggs.  Then blend the hot egg mixture back into the saucepan.  Return to heat and bring to boil for 1 minute, stirring constantly.
  3. Remove from heat, add butter and vanilla.  Pour into prepared pie crust.  Cover with Saran wrap to prevent a skin from forming. Chill completely before serving.  Top with whipped cream, toasted nuts or coconut or fresh fruit.

It is imperative that you let this pie cool completely (chill it in your fridge!) before serving. If you don’t, the pudding won’t set and the insides will cave in when you cut into it.

Recipe rating: 


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