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Fruit Topped Vanilla Cream Pie

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Anonymous (not verified)
  Sugar 1 Cup (16 tbs)
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Milk 1 Quart
  Egg yolks 4
  Butter/Margarine 2 Tablespoon
  Vanilla extract 1 1⁄2 Teaspoon
  Pastry shell 1
  Kiwi 3
  Sliced strawberries 1 Cup (16 tbs)
  Whole strawberry 1
  Strawberry jelly 1⁄2 Cup (8 tbs)

Combine sugar, cornstarch, and salt in a heavy saucepan.
Combine milk and egg yolks; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Cook 1 minute, stirring constantly.
Remove from heat; stir in butter and vanilla.
Immediately pour into baked pastry shell.
Cover filling with waxed paper.
Let pie cool 30 minutes; chill until firm.
Arrange fruit attractively on pie.
Cook jelly over low heat until jelly melts, stiffing Constantly.
Spoon jelly evenly over fruit.
Refrigerate 1 hour before serving.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 396 Calories from Fat 72

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 99.9 mg33.3%

Sodium 106.9 mg4.5%

Total Carbohydrates 57 g19%

Dietary Fiber 0.87 g3.5%

Sugars 36.3 g

Protein 7 g13.2%

Vitamin A 6% Vitamin C 24.5%

Calcium 13.4% Iron 1.6%

*Based on a 2000 Calorie diet

Fruit Topped Vanilla Cream Pie Recipe