Vanilla Cream Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

An all-time favorite with 7 variations


  • Baked 8" pie shell
  • ½ c. sugar
  • 3 tblsp. flour
  • 1 tblsp. cornstarch
  • ¼ tsp. salt
  • c. milk
  • 3 egg yolks, slightly beaten
  • 1 tblsp. butter or regular margarine
  • 1 tsp. vanilla


  • Combine sugar, flour, cornstarch and salt in top of double boiler. Mix with wooden spoon. Blend in milk gradually, then add egg yolks. Add butter.
  • Place over rapidly boiling water so pan is touching water. Cook until thick and smooth, about 7 minutes, stirring constantly. Scrape down sides of pan frequently.
  • Remove from heat. Add vanilla. Stir until smooth and blended, scraping sides of pan well. Pour hot filling into pie shell. Partially cool, then refrigerate until served.

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