Old English Cream Pie Filling

Got too thick. Maybe less corn starch? I’d prefer it to have more flavor too. Maybe I’ll come back and re-review after a couple days, or after eating it in pie, since reviews said its much better after it sits. I cooked it following a review’s recommendations to mix the sugar, milk, corn starch and salt all together at the beginning and then temper in the eggs later. To avoid clumps due to the corn starch. This worked fine.

I made this for a pie, and had quite a bit leftover, so I decided to make frozen custard. I added some milk, melted chocolate, and whipped cream, and put it in my ice cream freezer. it was awesome!

This recipe is the smoothest filling I have ever made! It was thick and easy to use for the banana pie in a graham cracker crust. The only change I made is that I halved the recipe to fit in a store bought pie shell.

I have been making cream pies for 50 years, and only using the egg yolks always irritated me (husband doesn’t like meringue), so I was interested to see this uses whole eggs. It makes 2 very generous pies’ worth, and you may have some left for pudding, too. The method was different too; my old cookbook mixes the cornstarch, sugar and milk in the saucepan, this puts the cornstarch in the eggs. Worked great, thickened up beautifully, no problem with scorching; I didn’t let the milk get all the way to boiling, though!!

Wow! Great flavor and consistency. Not too sweet and not at all bland. I made no changes, using this for a banana cream pie. Thank you for the submission!!

Love this. Made it dairy free (parve) with almond and soy milk. I used one quart of soy milk, one good cup of sugar, 3 egg yolks, and 3/4 c of corn starch. 2 T margarine and 1 tsp salt, vanilla extract. Going to top it with fresh strawberries!

This is a keeper for sure! Try this recipe just once and I know you will add this recipe to your arsenal. I love it just as a custard all on it’s own. My parents absolutely love it as well.

SO yum! I’ll never buy box pudding again.

Came out great but eat it up quickly only get 3 days before it starts to break down.

So easy to make, and very good taste!

I have to agree with the last person, WoW it came out great “fool proof ” pudding recipe easy to make. A note to the all the cooks out there, try this recipe it’s great for busy mom’s too 🙂

Loved this!! I only used 1 cup and a bit of sugar and all flavors were there…still a tad sweet. When I added the egg and cornstarch mixture back to the milk after tempering the mixture quickly thickened within 2 min. I think I will use almost a cup of cornstarch as it was very thick when removed from heat. Made this to put in tart shells…WILL DEFINATELY USE AGAIN!! THANKS

Fantastic! Scaled recipe down to a fourth … perfect for dear hubby & I. Love the process of combining the sugar and cornstarch with the egg … I usually combine it with the milk first. Found this method to be much easier in controlling the temp of the eggs. Thanks so much for recipe!

my all time favorite cream base for cream pies. Its perfect just the way it is.

Tried this recipe today after a failed attempt with another recipe yesterday and it came out great! It would be great for many types of pies, Especially coconut cream. I was only making one pie and fearing that it would end up like my previous recipe, I scaled this one down from 16 serving to 4, and it made MORE than enough for one pie, so even if you cut this in half, you’ll have some left over (which isn’t a bad thing because it is fantastic). I did change the process of cooking like a few others have noted to avoid lumps: -First mix milk, sugar, cornstarch & salt in pan first, then bring to boil. This will prevent lumps from forming. The cornstarch and sugar need to dissolve before heat is brought into the picture. -Then whisk eggs in a bowl, temper (this means to add some of the hot liquid to the eggs so they do not cook to fast when adding to the whole pan and you don’t end up with scrambled eggs in your pie)with milk mixture. -Add in a steady stream to milk mixture and continue cooking for 5 minutes. -Remove from heat and add butter and vanilla. -Let cool before putting in pie crust, cover with plastic wrap (to avoid a film from forming over the top) and let set for a few hours or overnight in refrigerator.

I was skeptical of making this as I have made many pastry or vanilla creams and this one seemed to simple-how could it be good, right? It is delicious! I will even use this in my pastry tarts. Look no further for a simple and delicious vanilla cream?

I used this recipe instead of instant pudding for the Banana cream pie #3 recipe on this site. Exactly the amount needed and i even tried this recipe once with rice milk! It still worked out and tasted great, just a little clearer in color than with regular milk.

The recipe was easy to follow, I followed it exactly. The taste was okay but I didn’t really care for the texture. I was not alone in my opinion, 4 of the other five people who tried it agreed.

Made this last night and my first thought was that the dry ingred would be lumpy when added. They were a little bit but I used a whisk and they all came out. I used choc chips to make mine chocolate because they melt so easily with no lumps. I did think the filling was a little starch tasting before I added the choc chips. I may decrease corn starch a little next time. Once the chips were added and the filling cooled, the starch taste seemed to go away. It set up so beautifully, I had enough for two pies plus 3 big servings of pudding. I used a graham cracker crust with a layer of peanut butter crumbles (conf sugar & peanut butter) on the bottom and on top. I am serving it tonight as other reviewers thought it was better the next day. I make pies every week, cream and fruit and this one so far is a keeper. Unless the entire thing falls apart when I cut it, it is one of the best cream pie recipes I have used.

I needed a last minute pie filling for a family dinner, and this was easy to make and tasted fantastic!

made a chocolate cream pie, looking smashing tasted better, so good, must try the other cream pies soon.