My mom’s homemade cream pies are famous in our little neck of the woods, and let me tell you – they are delicious! But what most people are shocked to find out is that they are (mostly) made in the microwave! I know, some microwave creations are better left in the 1970s where they came from…but this is not one of them.
Microwave Cream Pies
Jimmie @ onceamonthmeals.com (passed down from my mom!)
- 1 9-inch pie shell, baked and cooled
- 3/4 cup sugar
- 3/8 cup all-purpose flour
- 1/4 tsp salt
- 3 egg yolks (reserve whites for meringue, if desired)
- 2 cups milk
- 1 tbsp butter
- 1 tsp vanilla
Basic Pie Filling Recipe:
Combine sugar, flour, and salt in deep, 2-quart glass mixing bowl. Add eggs and milk, then beat with whisk until smooth. Microwave at full power 8 minutes, stirring 3 times. (I set the microwave for 2-minute intervals.) Remove from microwave, and stir in vanilla and butter. Pour into pie shell, and top with meringue or whipped cream, as desired.
Banana Cream Pie:
Make basic pie filling and cool. Slice 2-3 large, ripe bananas in bottom of baked pie shell. Add cooled filling and chill. Serve with whipped cream topping.
Coconut Cream Pie:
Stir 1 cup flaked coconut into basic pie filling before pouring into baked pie shell. After topping with meringue, sprinkle on additional coconut and bake in a 350°F oven for 10-12 minutes, or until coconut is toasted.
Chocolate Cream Pie:
Stir 1/2 cup semi-sweet chocolate chips into hot basic pie filling, until completely melted. Pour into baked pie crust, then top filling with meringue or whipped cream topping.
Only recommended for this recipe prior to adding meringue or whipped cream. Cool, cover, label, and freeze. To serve, thaw in refrigerator, then top with meringue or whipped cream as desired. Serve cold.
Servings: 1 pie (6 large slices)
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