Decadent Cream Pie Trio: Vanilla, Chocolate, Coconut & Banana
Indulge in a delightful mix of flavors with this versatile and easy-to-make cream pie recipe, derived from a treasured cookbook from 1972. With a smooth, rich vanilla filling as its base, this pie can easily be transformed into chocolate, coconut, or banana cream pudding, making it a perfect dessert for any occasion. Whether you opt for the classic vanilla, the rich chocolate addition, the tropical coconut twist, or the nostalgic banana layers, each variation satisfies sweet cravings and impresses at potlucks. The microwave method makes preparation quick and convenient, while stovetop instructions ensure classic cooking methods are covered. Each slice promises creamy delight that will have everyone asking for seconds and, of course, the recipe!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Sugar
3/4 cup (granulated)
Cornstarch
1/4 cup + 2 tablespoons (combined)
Salt
1 teaspoon
Milk
4 cups (whole or 2%)
Egg Yolks
5 (slightly beaten)
Butter
3 tablespoons (softened)
Vanilla Extract
1 tablespoon
Vanilla Extract
2 teaspoons (for a total of 1 tablespoon + 2 teaspoons)
Instructions
1
Prepare your pie crust according to your preferred method using Recipe #174625.
2
For the stovetop method, combine sugar, cornstarch, and salt in a saucepan. In a separate bowl, blend milk and egg yolks, then gradually stir this mixture into the dry ingredients until well combined.
3
Cook over medium heat, stirring constantly until the mixture thickens and begins to boil. Allow it to boil for 1 minute while continuing to stir. Remove from heat, adding softened butter and vanilla. Mix well until the butter has melted.
4
Pour the filling immediately into the baked pie crust and cover with plastic wrap, ensuring it is in contact with the filling to prevent a skin from forming. Chill thoroughly for at least 2 hours before serving. Top with sweetened whipped cream if desired.
5
For the microwave method, in a microwave-safe bowl, mix sugar, cornstarch, and salt. In another bowl, blend milk and egg yolks, whisking well, then gradually add this to the dry ingredients.
6
Cook on high for 2 minutes at a time, stirring thoroughly with a wire whisk after each interval until the mixture reaches a pudding-like consistency. Once thickened, mix in the butter and vanilla until smooth.
7
Like the stovetop version, pour the pudding into your baked pie shell, press plastic wrap onto the surface, and let it chill in the fridge for at least 2 hours before serving. Add whipped cream if desired.
8
For variations: For a chocolate cream pie, increase sugar to 1 1/2 cups and cornstarch to 1/3 cup, omitting the butter and stirring in 2 ounces of melted unsweetened chocolate with the vanilla. For coconut cream, use only 2 teaspoons of vanilla and stir in 1 cup of flaked coconut, topping with additional coconut on whipped cream. For banana pudding, after cooling the vanilla cream for 15-20 minutes, layer vanilla wafers and sliced bananas in the bottom before covering with the pudding and topping with sweetened whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Cream Pie Trio?
It is a versatile recipe based on a 1972 cookbook that uses a rich vanilla filling to create four different pie flavors: vanilla, chocolate, coconut, and banana.
How many different flavors can I make with this recipe?
You can make four distinct variations: classic vanilla, rich chocolate, tropical coconut, or nostalgic banana cream.
What are the two cooking methods provided?
The recipe provides instructions for both a traditional stovetop method and a quick microwave method.
How many egg yolks are required for the filling?
The recipe requires 5 slightly beaten egg yolks.
What type of milk is recommended for the pie?
You can use 4 cups of either whole or 2% milk.
How do I prevent a skin from forming on the pudding?
Cover the filling immediately with plastic wrap, ensuring the wrap is in direct contact with the surface of the pudding.
How long does the pie need to chill before serving?
The pie should be chilled thoroughly in the refrigerator for at least 2 hours.
How do I make the chocolate cream variation?
Increase the sugar to 1 1/2 cups and cornstarch to 1/3 cup, omit the butter, and stir in 2 ounces of melted unsweetened chocolate with the vanilla.
What is the modification for the coconut cream pie?
Use only 2 teaspoons of vanilla and stir 1 cup of flaked coconut into the filling, then top with more coconut and whipped cream.
How do I assemble the banana cream version?
Cool the vanilla cream for 15-20 minutes, then layer vanilla wafers and sliced bananas in the bottom of the crust before adding the pudding.
What is the base amount of sugar for the vanilla pie?
The base vanilla recipe uses 3/4 cup of granulated sugar.
How much cornstarch is used in the standard filling?
The standard filling uses 1/4 cup plus 2 tablespoons of cornstarch.
What should I do after the stovetop mixture begins to boil?
Allow it to boil for 1 minute while continuing to stir constantly before removing it from the heat.
When do I add the butter and vanilla in the stovetop method?
Add the softened butter and vanilla after removing the saucepan from the heat, mixing until the butter has melted.
How do I cook the filling in the microwave?
Cook on high for 2 minutes at a time, stirring thoroughly with a wire whisk after each interval until it reaches a pudding-like consistency.
What kind of crust should be used?
The recipe suggests a baked pie crust prepared according to your preferred method or Recipe #174625.
How much butter is needed for the vanilla filling?
The recipe calls for 3 tablespoons of softened butter.
What is the total amount of vanilla extract listed in the ingredients?
The recipe lists 1 tablespoon plus 2 teaspoons of vanilla extract in total.
Is salt included in the filling recipe?
Yes, 1 teaspoon of salt is included in the dry ingredient mixture.
Should the egg yolks be added directly to the dry ingredients?
No, you should first blend the milk and egg yolks in a separate bowl before gradually stirring them into the dry ingredients.
What topping is suggested for all variations?
Sweetened whipped cream is the suggested topping for all variations.
Does the chocolate version use more sugar than the vanilla version?
Yes, the chocolate version increases the sugar to 1 1/2 cups compared to the 3/4 cup used in the vanilla version.
How long should the vanilla cream cool before adding bananas?
It should cool for approximately 15 to 20 minutes before you begin layering.
Can I use this recipe for a potluck?
Yes, the description notes it is a perfect dessert for potlucks and impresses guests with its creamy texture.
What tool is best for stirring the microwave version?
A wire whisk is recommended for stirring the mixture after each microwave interval.
How much flaked coconut is needed for the coconut variation?
You will need 1 cup of flaked coconut to stir into the filling, plus extra for the topping.
Is the butter added to the chocolate variation?
No, the instructions specify to omit the butter when making the chocolate cream pie.
What is the recommended heat for stovetop cooking?
The mixture should be cooked over medium heat while stirring constantly.
What kind of chocolate is used in the chocolate variation?
The recipe calls for 2 ounces of melted unsweetened chocolate.
Is this a new recipe?
No, it is a classic recipe derived from a treasured cookbook dating back to 1972.