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1
Mix together sugar, cornstarch, salt and 1/2 cup milk in a 1 1/2 qt.
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2
casserole until smooth.
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3
Stir in remaining milk.
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4
Microwave on HIGH for 5 to 8 minutes or until thickened.
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5
Stir occasionally the last half of cooking.
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6
Beat a little of the hot mixture into the beaten egg yolks, then add the egg yolk mixture to the remaining hot mixture.
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7
Microwave on HIGH for 1 1/2 to 2 minutes or until thickened.
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8
Stir occasionally.
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9
Blend in butter and vanilla.
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10
Pour into the cooled baked pastry shell.
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11
Beat egg whites and cream of tartar until foamy.
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12
Gradually add sugar, beating until stiff peaks form.
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13
Spread over filling.
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14
Seal around edges.
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15
Microwave on MEDIUM-HIGH for 3 to 4 minutes.
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16
*Ifmicrowave has a browning element, brown as desired.
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17
Variations:
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18
BANANA CREAM PIE.
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19
Follow Vanilla Cream Pie recipe as directed except slice 2 medium bananas in the bottom of the 9 inch baked pastry shell.
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20
Pour vanilla cream pie filling over the bananas.
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21
Top with meringue.
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22
BUTTERSCOTCH CREAM PIE.
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23
Follow Vanilla Cream Pie recipe as directed except substitute the granulated sugar with dark brown sugar and add 3 tablespoons butter instead of the 2 tablespoons butter.
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24
COCOA CREAM PIE.
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25
Follow Vanilla Cream Pie recipe as directed except add 1/3 cup cocoa in Step 1 and increase cornstarch to 1/4 cup.
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26
(I use the larger amount of sugar for this one.) COCONUT CREAM PIE.
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27
Follow Vanilla Cream pie recipe as directed except add 1 cup coconut to cream pie filling and sprinkle 1/3 cup toasted coconut over the meringue.
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28
I bake my meringue in my gas oven just because I prefer it that way.
