Pie Cream Filling

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57 Ratings
5 star values: 49
4 star values: 3
3 star values: 2
2 star values: 1
1 star values: 2
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.
Old English Cream Pie Filling Chani Skier
Old English Cream Pie Filling JanetMarie
Old English Cream Pie Filling ELLEN666
Old English Cream Pie Filling ELLEN666
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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.
236 calories; protein 5.2g; carbohydrates 43.1g; fat 4.8g; cholesterol 48.5mg; sodium 219.7mg. Full Nutrition
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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!! Read More
I thought that this pie filling tasted of cornstarch. Read More
57 Ratings
5 star values: 49
4 star values: 3
3 star values: 2
2 star values: 1
1 star values: 2
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!! Read More
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. Read More
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. Read More
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. Read More
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. Read More
Tried this recipe today after a failed attempt with another recipe yesterday and it came out great! It would be great for many types of pies, Especially coconut cream. I was only making one pie and fearing that it would end up like my previous recipe, I scaled this one down from 16 serving to 4, and it made MORE than enough for one pie, so even if you cut this in half, you'll have some left over (which isn't a bad thing because it is fantastic). I did change the process of cooking like a few others have noted to avoid lumps: -First mix milk, sugar, cornstarch & salt in pan first, then bring to boil. This will prevent lumps from forming. The cornstarch and sugar need to dissolve before heat is brought into the picture. -Then whisk eggs in a bowl, temper (this means to add some of the hot liquid to the eggs so they do not cook to fast when adding to the whole pan and you don't end up with scrambled eggs in your pie)with milk mixture. -Add in a steady stream to milk mixture and continue cooking for 5 minutes. -Remove from heat and add butter and vanilla. -Let cool before putting in pie crust, cover with plastic wrap (to avoid a film from forming over the top) and let set for a few hours or overnight in refrigerator. Read More
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. Read More
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.. Read More
Great filling for any cream pie you want to make! I have used the recipe many times. It is excellent!!! Read More
I thought that this pie filling tasted of cornstarch. Read More
Servings Per Recipe: 16
Calories: 235.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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