Cupcake Cream Pie Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
1 pie crust, baked
2 regular-sized cupcakes, or 4 mini cupcakes
1 cup sugar
1/2 cup flour
1/4 teaspoon salt
3 cups milk
3 eggs, beaten
3 tablespoons butter
1 teaspoon vanilla
Directions
Slice the cupcakes into thin slivers, lengthwise, so that each slice has a little cake and frosting. Line the bottom of the baked pie crust with cake slivers. Try to cover the bottom of the pie evenly. In a medium saucepan, combine the milk, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in the vanilla extract. Beat the eggs lightly. Gradually stir 1 cup of the hot mixture into the yolks, and beat vigorously with a whisk . Return the egg mixture to the saucepan and bring the entire mixture to a low boil. Cook and stir for 2 minutes before removing from heat. The mixture will be rather thick, but still pourable. Pour the filling into the prepared crust in a smooth, steady stream on top of the cupcakes. If they shift slightly, that is OK; however, if any pieces float to the top, push them back under the custard. Put the pie in the refrigerator and let set for 4 hours before serving. If desired, serve with whipped cream and / or ice cream.