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Nutrition Facts

Serving Size 1 Inch Pie 132g

Recipe makes 10 Inch Pie)

Calories 200
Calories from Fat 81 (40%)
Amount Per Serving %DV
Total Fat 9.1g 13%
Saturated Fat 5.1g 25%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 117mg 39%
Sodium 309mg 12%
Potassium 160mg 4%
Total Carbohydrate 24.5g 8%
Dietary Fiber 0.0g 0%
Sugars 15.3g
Protein 4.5g 8%
Vitamin A 351mcg 7%
Vitamin B6 0.1mg 3%
Vitamin B12 0.5mcg 8%
Vitamin C 1mg 2%
Vitamin E 0mcg 1%
Calcium 127mg 12%
Iron 0mg 1%

how is this calculated?

Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding Recipe #148727

This recipe came from a Betty Crocker Cookbook, 1972. I have since lost that book, however, I have always made my pudding, pies including the best banana pudding you will ever taste! I have altered the recipe to cook in the microwave, and have included stove top directions also. Every time I take this to a potluck, I have to give out recipes--so I thought I would just refer them here! Enjoy!
by Big Sis

28 min | 20 min prep

10 Inch Pie

  1. Cooking on stovetop.
  2. Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  3. Microwave.
  4. Bake pie shell. Stir together sugar, cornstarch and salt in microwave glass mixing bowl. Blend milk and egg yolks; Whip with whisk well. Cook on high for 2 minutes at a time, take out and use wire whip to blend well and return to microwave for 2 more minutes. Continue this until mixture is of pudding consistency. Blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
  5. Variations:.
  6. Chocolate Cream Pie:.
  7. Follow recipe for 9-inch pie except-increase sugar to 1 1/2 cups and cornstarch to 1/3 cup. Omit butter and stir in 2 ounces melted unsweetened chocolate with the vanilla.
  8. Coconut Cream Pie:.
  9. Decrease Vanilla to 2 teaspoons and stir in 1°C flaked coconut. Sprinkle flaked coconut over whipped cream on pie.
  10. Banana Pudding:.
  11. Make Vanilla Cream. Cool for 15-20 minutes. While cooling, line bottom of pan with vanilla wafers and top with sliced bananas.
  12. Cover with cooled pudding. Top with heavy cream (for every 8 oz of heavy cream add 4 t of sugar -- whip cream until stiff. Crush a few wafers and sprinkle on top.

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