Cream Pies

Victoria Tyrrel


This has been my grandma's signature recipe. Back in the 40s she would make three of these every day for her family. A little over dedication but the recipe is definitely tried and true.


★★★★★ 2 votes

30 Min
10 Min



  • 2 c
  • 1/4 c
  • 1 c
  • 1/4 c
    butter, cold
  • 1 Tbsp
  • 1 dash(es)
  • 1/2 c
    100% fruit juice of choice (unless doing a chocolate pie)

  • 1/4 c
    cocoa powder
  • 1/2 c

  • 4
    egg whites
  • 1 pinch
    cream of tartar
  • 2 Tbsp

How to Make Cream Pies


  1. Combine the flour, sugar and salt together in a saucepan. If doing a chocolate pie also add extra sugar and cocoa powder.
  2. Pour in milk one cup at a time. Make sure you mix this up very well or it will be lumpy. Adding the milk slow helps with this. When smooth, add juice if not doing a chocolate pie.
  3. Cook on medium high heat stirring constantly until the pudding is thick enough to leave peaks.
  4. Take off heat and add vanilla and butter. Stir till blended.
  5. For Meringue (Optional)
  6. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form.
  7. Gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
  8. Pour pudding into prepared pie crust of your choice, adding the meringue if you choose, and bake for 10 minutes at 350. Serve warm or cold.

Printable Recipe Card

About Cream Pies

Course/Dish: Pies Puddings Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom

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