Vanilla Cream Pie

"Simple, uncomplicated, middle-American fare."
 
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Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Prebake crust according to package directions; let cool.
  • In a saucepan, mix sugar, cornstarch, and salt; whisk in milk and egg yolks.
  • Place over medium heat and cook, whisking nonstop, until mixture starts to thicken and comes to a low boil, 5-7 minutes.
  • Continue to whisk and heat until quite thick, about 1 ½ minutes.
  • Remove from heat and whisk in butter, one piece at a time, and the vanilla.
  • Immediately pour filling into cooled pie shell; set aside on a wire rack; gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming.
  • Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
  • Shortly before serving, smooth the whipped cream generously over the pie; dust with nutmeg, if desired, and serve.

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