Vanilla Cream Pie

Vanilla Cream Pie says everything you don't have the words for!

Vanilla Cream Pie is that staple that we should all be able to make. Once you master this recipe, you can make many different kinds of cream pies with a snap of the finger!

Prep Time:  1 hour
Cook Time:  15 minutes
Servings: 10

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INGREDIENTS

Graham Cracker Crust:

12 large graham crackers
4 tablespoon sugar
8 tablespoons butter, melted

Filling:

4-1/2 cups milk
1-1/2 cups sugar
5 tablespoons corn starch
1/2 teaspoon salt
6 eggs, seperated (the whites get used in the meringue)
9 tablespoons butter
2 tablespoons vanilla

Meringue Topping:

6 eggs whites (seperate while cold, then let come to room temperature)
2-1/2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar powder
9 tablespoons sugar

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DIRECTIONS:

1. Make the crust by processing the heck out of the graham crackers.

2. Add sugar and melted butter. Mix well and press into a 10" deep pie tin.

3. Bake crust for 6 minutes in a 375 degree oven.

4. To make filling, combine sugar, corn starch, and salt in a large, heavy sauce pan.

5. Gradually whisk in milk. Cook over medium heat until thick and bubbly.

6. Reduce temp to low and continue to stir for 2 more minutes. Remove from heat.

7. In small mixing bowl, beat egg yolks.

8. Gradually whisk in 1 cup of hot mixture. Stir well and pour back into the sauce pan. Cook over medium heat, stirring constantly until it comes to a gentle boil. Reduce heat to low and continue cooking, while stirring, for 2 minutes.

9. Remove from heat and stir in butter and vanilla until well blended.

10. Pour into baked pie shell.

11. To make meringue, pour egg whites into a very clean and dry, large mixing bowl.

12. Mix egg whites, vanilla, and cream of tartar at medium speed until blended. Increase speed to high until soft peaks form.

13. Decrease speed to medium and add sugar 1 tablespoon at a time. Increase speed to high and mix until stiff, glossy peaks form (about 4 minutes).

14. Spoon meringue over the pie filling, being careful to adhere it to the sides. Bake at 350 degrees for 15 minutes or until the meringue is set and the peaks are golden.

15. Cool completely before refrigerating. Refrigerate vanilla cream pie for several hours before serving.

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria