This is a great tasting recipe, however, it can be frustrating to make if you haven't made a lot of cream pies. I have finally mastered it but have changed how to make it. More the procedure then the ingredients, Here are my tips and changes. Must be done in a double boiler, heat 2 C milk (whole) and 1 C 1/2/& 1/2 heat until almost scalding but do not scald. Take out 1 C of hot milk and add to your whipped till foamy eggs (3 not 4) mix together well, add milk and eggs back into milk, cook for 20 minutes. stirring occasionally (This breaks down the eggs to allow for thickening process) Mix 2/3 C sugar, 1/3 C cornstarch & 1/2 tsp salt (mix together well.) After the 20 minutes add cornstarch mixture and stir constantly for 2 minutes and whisk it into the milk and egg mixture. Cook for another 15 to 20 minutes for the pudding to become thick and a spoon should be able to stand up on it's own in the pan. Take off and add 2 tbsp. butter and 1/2 tsp vanilla. I will start doubling this recipe, its a lot of work for 1 pie. Allow to completely cool in the fridge with a cover on top so that the pudding won't have a skin. Put in a cooled pie shell.
Was this review helpful?
0 users found this review helpful
This is a great tasting recipe, however, it can be frustrating to make if you haven't made a...