Old English Cream Pie Filling Recipe - Allrecipes.com
Old English Cream Pie Filling Recipe
  • READY IN 30 mins

Old English Cream Pie Filling

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 pies Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 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!!

 
Most Helpful Critical Review
Jan 18, 2011

I thought that this pie filling tasted of cornstarch.

 
May 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.

 
Jul 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.

 
May 28, 2006

This pie filling is excellent so easy to make and tastes wonderful.I made the best banana cream pie with this and a coconut pie too and everyone loved them.And there was also enough left over to give to my 6 month old granddaughter as a vanilla pudding and she loved it.This is a great alround pie filling/pudding recipe.

 
Dec 22, 2009

This is DELICIOUS, I follow the cooking instructions exactly and it sets up perfectly with no lumps without fail. My favorite variation so far has been (for the 8 serving version) adding a square of semi-sweet bakers chocolate to the milk mixture and substituting peppermint extract for the vanilla extract at the end.

 
Jul 30, 2003

This came out good except for a couple of my own mistakes. I should have simmered it a little longer once it was all together as it didn't set up quite a well as I would have liked it to. Also, I made a Chocolate Banana Pie with this recipe, and I don't think that the extra sugar is really necessary. It was very sweet as it was. Just my preference though. Very good. Thank you.

 
Jun 21, 2008

Absolutely perfect, I used it in a baked pie crust then used a can of fruit pie filling on top then covered in whip cream, yummy..

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 43.1 g
  • 14%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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