Vanilla Cream Pie with Meringue


Pie Crust

  • 1 cup all purpose flour
  • ⅓ cup shortening
  • ¼ tsp salt
  • 2 tbsp butter
  • 4 tbsp cold water

Vanilla Cream Filling

  • ⅔ cup sugar
  • ¼ cup cornstarch
  • ½ tsp salt
  • 3 cups whole milk
  • 4 egg yolks, beaten (use egg whites for meringue)
  • 2 tbsp butter, softened
  • 1 tbsp vanilla

Meringue Topping

  • 4 egg whites
  • ¼ tsp cream of tartar
  • ½ tsp vanilla
  • 6 tbsp sugar


Make the Crust (see Bea's Apple Pie video for tips on rolling & forming the crust)

  1. Preheat oven to 425°
  2. Mix flour, salt, shortening and butter with a fork
  3. Add water gradually and shape into a ball
  4. Refrigerate for 10 minutes.  Take out and roll out to fit a 9 inch pie pan
  5. Prick bottom and sides of dough with a fork
  6. Bake for 10 minutes, then allow to cool

Prepare the Vanilla Cream Filling

  1. In a saucepan, using a wooden spoon, mix sugar, cornstarch and salt
  2. In a separate bowl, whisk milk and egg yolks thoroughly
  3. Slowly add milk and egg mixture into sugar mixture, stirring constantly until smooth
  4. Cook over medium heat, stirring until mixture comes to a boil
  5. Reduce heat and continue to cook  for 1 minute until mixture thickens
  6. Remove from heat and stir in butter and vanilla.  Let sit

Make the Meringue

  1. Beat refrigerated egg whites with a mixer at high speed
  2. Add cream of tartar
  3. Gradually add sugar
  4. Add vanilla
  5. Mix until thickened (will form peaks).  Do not under-beat

Bake the Vanilla Cream Pie

  1. Spoon vanilla cream mix evenly into pie shell
  2. Heap meringue onto pie, around edges first, then in the middle.  Be sure to seal edges against pie shell
  3. With the back of a  spoon make peaks in the meringue
  4. Bake for 10 minutes or until meringue is golden brown