Serves: 8
Total Calories: 175
1. Heat oven to 450°F. Prepare pie crust for one-crust baked shell using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
2. In medium saucepan, combine sugar, cornstarch and salt mix well. Stir in milk until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 2 minutes. Remove from heat.
3. Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook just until mixture begins to bubble, stirring constantly.
4. Remove from heat stir in margarine and vanilla. Pour into cooled baked shell. Refrigerate 3 hours or until set. If desired, top with whipped cream. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 300 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 5 g 25% * Cholesterol: 95 mg 32% * Sodium: 250 mg 10% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 0 g 0% * Sugars: 24 g * Protein: 5 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 15% * Iron: 2% * Dietary Exchanges: 1 1/2 Starch, 1 Fruit, 2 1/2 Fat or 2 1/2 Carbohydrate, 2 1/2 Fat
Variations
Banana Cream Pie: Cool filling in saucepan to lukewarm. Slice 2 or 3 bananas into cooled baked shell. Pour filling over bananas.
Butterscotch Cream Pie: Substitute firmly packed brown sugar for sugar.
Chocolate Cream Pie: Increase sugar to 1 cup and add 2 oz. unsweetened chocolate to filling mixture before cooking.
Coconut Cream Pie: Stir 1 cup coconut into cooked filling with margarine and vanilla.
This Vanilla Cream Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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