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This page last updated on
 February 20, 2006


Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

   

   

   

Cream Pie
Marlene Mork
3/4 cup sugar
1/4 cup cornstarch
1/8 tsp salt
2 cups milk
4 eggs, slightly beaten
1 1/2 tsp vanilla
2 Tbsp butter

  1. Combine sugar, cornstarch, and salt; mix well. 
  2. Add milk, cook stirring constantly, until thickened. 
  3. Add small amount of cooked mixture to eggs, then pour back into the cooked mixture. 
  4. Add vanilla and butter. Cook 1 minute more. Cool. 
  5. Pour into baked pie shell.  Top with whipped cream or Cool Whip.

Banana Cream Pie: 
Slice 3 bananas in bottom of cooled baked pie shell before pouring in cooled Cream Pie filling.

Coconut Cream Pie:
Add 1 cup flaked coconut in cooled Cream Pie filling. Sprinkle 1/3 cup coconut on top of whipped cream topping.

Butterscotch Cream Pie:
Substitute 1 1/2 cups brown sugar (firmly packed) for white sugar. Use 3 tablespoons butter instead of 2 tablespoons.

Chocolate Cream Pie: 
Increase sugar to 1 cup. Add 3 tablespoons cocoa to sugar mixture before adding milk.