Microwave Sugar Cream Pie Recipes

SUGAR CREAM PIE I

Steps:

• Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
• Preheat oven broiler to high.
• Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

SUGAR CREAM PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

MICROWAVE SUGAR CREAM PIE

Steps:

• In a large bowl, combine sugar, flour and salt.
• Gradually stir in the half and half, then the melted butter.
• Place bowl in microwave.
• Cook mixture on high power, stopping to stir every 1 minute and 30 seconds, for a total of ten minutes cooking time.
• Note: It is very important to stop and stir the mixture.
• Finally, add vanilla and microwave for an additional 30 seconds or until mixture is bubbly.
• Pour filling into a 9- inch pie shell.
• Sprinkle with cinnamon, if desired.
• Allow pie to cool completely before cutting.

CREAM PIE FILLING - MICROWAVE RECIPE

Steps:

• Mix eggs, sugar and cornstarch together w/ whisk. Add milk. Microwave for 3 mins. Stir, microwave for 3 mins Stir, Microwave for 2 mins. Add 1/2 t. vanilla. Variations: Peanut butter: add 3-4 tsp peanut butteer after cooked. Date Cream: make filling: 4 oz. chopped dates, 1/4 c suagr, 1/4 c water, 1/2 T lemon juice. Bring to boil, simmer for 5 mins. Add date mixturre to vanilla cream filling after it is cooked. Chocolate: add 2 T cocoa to egg mixture. Maple cream: 1 c milk and 1 c maple syrup (replaces other milk) add to mixture in beginning and cook as directed--add little extra cornstarch. Coconut cream: add 1 cup coconut to mixture after it is cooked. Coconut Cream: add 1 coconut after cooked.

MICROWAVE VANILLA CREAM PIE & VARIATIONS

Steps:

• Mix together sugar, cornstarch, salt and 1/2 cup milk in a 1 1/2 qt.
• casserole until smooth.
• Stir in remaining milk.
• Microwave on HIGH for 5 to 8 minutes or until thickened.
• Stir occasionally the last half of cooking.
• Beat a little of the hot mixture into the beaten egg yolks, then add the egg yolk mixture to the remaining hot mixture.
• Microwave on HIGH for 1 1/2 to 2 minutes or until thickened.
• Stir occasionally.
• Blend in butter and vanilla.
• Pour into the cooled baked pastry shell.
• Beat egg whites and cream of tartar until foamy.
• Gradually add sugar, beating until stiff peaks form.
• Spread over filling.
• Seal around edges.
• Microwave on MEDIUM-HIGH for 3 to 4 minutes.
• *Ifmicrowave has a browning element, brown as desired.
• Variations:.
• BANANA CREAM PIE.
• Follow Vanilla Cream Pie recipe as directed except slice 2 medium bananas in the bottom of the 9 inch baked pastry shell.
• Pour vanilla cream pie filling over the bananas.
• Top with meringue.
• BUTTERSCOTCH CREAM PIE.
• Follow Vanilla Cream Pie recipe as directed except substitute the granulated sugar with dark brown sugar and add 3 tablespoons butter instead of the 2 tablespoons butter.
• COCOA CREAM PIE.
• Follow Vanilla Cream Pie recipe as directed except add 1/3 cup cocoa in Step 1 and increase cornstarch to 1/4 cup.
• (I use the larger amount of sugar for this one.) COCONUT CREAM PIE.
• Follow Vanilla Cream pie recipe as directed except add 1 cup coconut to cream pie filling and sprinkle 1/3 cup toasted coconut over the meringue.
• I bake my meringue in my gas oven just because I prefer it that way.

SUGAR CREAM PIE IV

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium-size mixing bowl, combine white sugar, flour, brown sugar, and salt. Gradually stir in boiling water until mixture is smooth. Mix in cream, nutmeg, and vanilla. Pour mixture into pastry shell.
• Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 40 minutes.