Vanilla Cream Pie
A cool, refreshing treat that's perfect for any occasion
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
6 tablespoons unsalted butter, melted
2 cups 2% milk
2 egg yolks, slightly beaten
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon butter
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.
In an 8-inch pie pan, stir together graham cracker crumbs, sugar, cinnamon, and nutmeg until uniformly mixed. Add melted butter. Use a fork to evenly combine, then press into pan to form crust. Bake for about 10 minutes.
In a medium-sized saucepan, combine milk and egg yolks. Add sugar and cornstarch, and stir until dissolved. Bring to a boil over medium heat, stirring constantly. Once mixture begins to boil, cook and stir for another minute.
Remove from heat. Add butter and vanilla. Stir until butter is melted. Pour into prepared crust. Refrigerate for at least 4 hours before serving.
Garnish with whipped cream and fresh berries.
For extra vanilla flavor, add an additional 1/4 to 1/2 teaspoon vanilla extract.
For Coconut Cream Pie: Add 1 cup flaked coconut after adding butter and vanilla. (For extra coconut flavor, add 1/4 teaspoon coconut flavor.)
For Banana Cream Pie: Add 1 to 2 sliced bananas after adding butter and vanilla. (For extra banana flavor, add 1/4 teaspoon banana flavor.)
There's nothing plain about this vanilla. Pure. Organic. Exotic. Anyone who calls our vanilla "plain" just doesn't know beans.
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As prepared, each serving contains 340 calories, 18g total fat, 105mg cholesterol, 110mg sodium, 41g total carbohydrate and g protein.