Old English Cream Pie Filling

Old English Cream Pie Filling

38
Janell 0

"Makes excellent banana, coconut, or chocolate cream pie. This was given to me by a friend many years ago. For banana slice a layer of bananas in pie pan then fill half full with filling add more bananas then rest of filling. For chocolate, add 2 squares semi-sweet chocolate to hot milk and an additional 1/2 cup sugar. Good just to eat as pudding."

Ingredients 30 m {{adjustedServings}} servings 236 cals

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Nutrition

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  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. In a sauce pan, combine milk and butter. Bring to a boil. In a medium bowl, combine eggs, sugar, cornstarch and salt. Slowly whisk 1 cup of hot milk mixture into egg mixture. Gradually whisk egg mixture back to remaining milk mixture. Continue to cook, stirring constantly, for 5 minutes. Remove from heat and stir in vanilla. Allow to cool.
Tips & Tricks
Old-Fashioned Coconut Cream Pie

It's creamy, it's coconutty, it's perfect. Enjoy.

Grandma's Egg Custard Pie

This sweet and creamy custard pie was a blue ribbon winner.

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Reviews 38

  1. 43 Ratings

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CLYN
9/15/2003

WOW! I am always a box of pudding mix away from a dessert and never have it on hand. The ingredients needed for this filling are always in my kitchen. I was in an experimental mood and scaled this recipe way down just so I could "taste" and fiddle around with this recipe. I am very glad I did. This basic vanilla pudding is just as tasty as the popular cook & serve boxed kind. Also, I spooned a small amount into a smaller dish and sprinkled a bit of Hershey's unsweetened cocoa into it. I kept adjusting until I found just the right color and taste, and BINGO: delicious chocolate pudding suitable as is or for a pie. I'm looking forward to adding a variety of different ingredients for a wider range of spectacular desserts! Thanks a lot!!

Melledetta
5/25/2007

I changed my rating from a 2 star to a 5 star. At first it is really sweet the cream, but once it is 'aged' in the fridge for at least 2 - 3 days, it really does taste like the cream filling found in the Italian Bakery cakes. I was impressed. Mind you, I only discovered this cause I ended up with too much cream filling that I was using for a cake. Very impressed by discovery.

JELLEENA
7/30/2003

This recipe is so simple and has so many applications I can't say enough good about it and it's just delicious. I used it the first time in a trifle and it was fantastic but, my family wanted to lick the pudding bowl so now we make it as a simple homemade dessert, would never consider box pudding when this is just as easy and so much better tasting, thank you for sharing.