Simple Cream Pie (Pudding Pie)

This might not be the prettiest pie in all the world, but it sure is yummy! Now the recipe book says it is a cream pie, but everyone kept calling it a pudding pie. It is perfectly smooth,  and almost has a sweet caramel flavor.

Cream Pie
(Adapted from Fannie Farmer Baking Book, pg 112)

Basic Pie Dough (recipe) for a 9-inch pie shell

3/4 cup sugar
1/2 cup flour

1/4 tsp salt

3 cups evaporated milk (I added some water to my can of condensed milk to make it 3 cups)

4 egg yolks, slightly beaten

4 tablespoons (1/2 a stick or 1/4 cup) butter, softened

2 tsp vanilla extract

Preheat oven to 425°F

Line the pie pan with the rolled-out dough, prick all over with a fork, and press a piece of heavy-duty foil snugly into the pie shell. Bake at 425°F for 6 minutes, remove foil, and continue baking for about 10 minutes, until light brown, dry, and crisp.

 

Combine the sugar, flour, and salt in a heavy-bottomed saucepan, and stir them together with a wire whisk until thoroughly mixed. Continue to whisk as you add the milk by droplets at first, then in a continuous stream. Whisk in the egg yolks, over a medium heat, stirring or whisking constantly, until the mixture boils. Reduce heat and beat in the butter and vanilla. Place a piece of plastic wrap directly on the filling and let it cool for about 15 minutes. Remove plastic, stir the filling well and pour it into the pie shell.

Serve the pie directly after you fill it, or do not fill the pie until ready to serve (give or take a couple hours).

The pie is best served at room temperature, but any leftovers should be refrigerated.

I decorated it with a dollop of cool whip, although you can cover the whole pie with cool whip or whipped cream before serving.