Reviewed: Aug. 29, 2012

Made this last night and my first thought was that the dry ingred would be lumpy when added. They were a little bit but I used a whisk and they all came out. I used choc chips to make mine chocolate because they melt so easily with no lumps. I did think the filling was a little starch tasting before I added the choc chips. I may decrease corn starch a little next time. Once the chips were added and the filling cooled, the starch taste seemed to go away. It set up so beautifully, I had enough for two pies plus 3 big servings of pudding. I used a graham cracker crust with a layer of peanut butter crumbles (conf sugar & peanut butter) on the bottom and on top. I am serving it tonight as other reviewers thought it was better the next day. I make pies every week, cream and fruit and this one so far is a keeper. Unless the entire thing falls apart when I cut it, it is one of the best cream pie recipes I have used.

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Reviewer:

nini

Reviewed: Apr. 9, 2012

I needed a last minute pie filling for a family dinner, and this was easy to make and tasted fantastic!

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Reviewer:

skyrae

Reviewed: Feb. 18, 2011

made a chocolate cream pie, looking smashing tasted better, so good, must try the other cream pies soon.

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Reviewer:

teddie

Reviewed: Jan. 16, 2011

I thought that this pie filling tasted of cornstarch.

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Reviewer:

catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

Reviewed: Dec. 31, 2010

Absolutely fantastic! I have just made it for Old Years Eve. I left out the white sugar and added a 1 tbs of brown because I added white chocolate to the mixture while boiling. A need to know fact... you have to stir the mixture very fast when adding the corn starch otherwise you will get lumps. I served the cream in waffle ice-cream cones with marshmallows, shaved Cadbury's milk chocolate and home made caramel (from condensed milk). Decadent! South Africans add cinamon and the pie is then called Meltert or Milk Tart

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Reviewer:

Kim

Reviewed: Mar. 20, 2010

I made recipe for just one pie. I used 2 yolks and because I was a little short on cornstarch I supplemented with powdered sugar and cut back slightly on granulated sugar. Not big differences. I altered the cooking method slightly as I have not had luck with adding boiling milk to egg mixtures so I mixed all and simmered slowly to thicken stirring constantly and added butter and vanilla at the end. The result is an amazing tasting sweet cream!! This is my new recipe for any cream pie/pudding. Thanks!

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Reviewer:

melissa

Reviewed: Jan. 15, 2010

I have used this filling for crepes and it was great!

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Reviewer:

OAKRIDGEDUDE

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Salem, Utah, USA

Reviewed: 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.

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Reviewer:

slyorkie

Reviewed: Dec. 13, 2009

the texture of this pudding was fine right after cooking, but once it cooled, it was jiggly. will never make this again.

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Reviewer:

MeganL

Reviewed: Nov. 16, 2009

This is such an easy and tasty base recipe for pudding or pie filling. I made mine chocolate by adding cocoa powder, and I didn't even have to adjust the sugar. Once you try this one, you'll never go back to boxed mix. The only thing I will make sure and do next time is sift my dry ingredients, because there were little clumps of corn starch and cocoa throughout the pudding.

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