Cream Pie for Freezing

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Makes 3 pie fillings—saves time


  • 2 tsp. unflavored gelatin
  • 6 c. milk
  • 2 c. sugar
  • 9 tblsp. cornstarch
  • ½ tsp. salt
  • 6 egg yolks, beaten
  • 6 tblsp. butter or margarine
  • 3 tsp. vanilla


  • Soften gelatin in ¼ c. milk.
  • Scald remaining milk. Add the combined sugar, cornstarch and salt; continue heating rapidly until boiling, stirring constantly.
  • Stir about ½ c. of the hot mixture into egg yolks; pour back into saucepan; simmer 5 minutes more.
  • Stir in gelatin mixture; add butter and vanilla. Pour into three 8" pie pans; freeze. (Frozen filling will be right diameter to fit 9" shell.)
  • Remove from pan, wrap in moistureproof freezer material; return to freezer.

To Bake

Place unthawed filling in baked 9" pastry shell. You may cover it with a fruit or coconut layer (see variations), then top with meringue, making sure it touches crust all around. Bake in moderate oven (375°F.) about 10 to 12 minutes. (For best results, avoid heating the filling completely through.) Cool.