Cupcake Cream Pie Recipe

1. 1

   Slice the cupcakes into thin slivers, lengthwise, so that each slice has a little cake and frosting.

2. 2

   Line the bottom of the baked pie crust with cake slivers. Try to cover the bottom of the pie evenly.

3. 3

   In a medium saucepan, combine the milk, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in the vanilla extract.

4. 4

   Beat the eggs lightly. Gradually stir 1 cup of the hot mixture into the yolks, and beat vigorously with a whisk (to ensure that you don't end up with scrambled eggs!). Return the egg mixture to the saucepan and bring the entire mixture to a low boil. Cook and stir for 2 minutes before removing from heat. The mixture will be rather thick, but still pourable.

5. 5

   Pour the filling into the prepared crust in a smooth, steady stream on top of the cupcakes. If they shift slightly, that is OK; however, if any pieces float to the top, push them back under the custard. Put the pie in the refrigerator and let set for 4 hours before serving. If desired, serve with whipped cream and / or ice cream.

* Per serving · 4 servings · Values may vary.