Easy Healthy Microwave Vanilla Pudding Or Pie Filling Recipes

HOMEMADE PUDDING {IN THE MICROWAVE}

Steps:

• Pour milk into large microwavable bowl. Microwave for 90 seconds.
• Meanwhile, mix together sugar, flour and eggs. After the milk has been microwaved and is warm, whisk in the sugar, flour, and egg mixture.
• Microwave in 90 second intervals, whisking after each 90 seconds, until the mixture becomes thick.
• Stir in 1 tsp. vanilla. Serve hot or cold.

5-INGREDIENT VANILLA PUDDING PIE

Steps:

• Mix together pudding mix and milk in a medium sauce pan.
• Turn stove on to medium heat, add butter and vanilla.
• Stir continuously until mixture comes to a rolling boil.
• Carefully pour pudding into ready made crust and allow to cool 20 minutes on the counter before moving it into the fridge.
• Allow pie to set in fridge for at least 4 hours.
• Serve with whip cream!

MICROWAVE CHOCOLATE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In 1 1/2 quart casserole dish, mix together sugar, cornstarch, cocoa, salt and 1/2 cup of milk until smooth. Once it is mixed well, stir in remaining milk. Microwave on high for 5 to 8 minutes or until thick; stir halfway through cooking.
• In a small bowl, place a small amount of the hot mixture and beat together with egg yolks. Stir back into original mixture in casserole dish. Microwave on high for 1 1/2 to 2 minutes or until thickened; stir frequently. Blend in butter and the 1 teaspoon of vanilla. Pour mixture into pastry shell.
• To Make Meringue: In a small bowl, beat egg whites and cream of tartar until foamy. Gradually stir in 2 tablespoons of sugar at a time until stiff peaks form; stir in vanilla. Spread meringue over top of pie filling.
• Seal rim of pie with aluminum foil, then bake in preheated oven for about 8 minutes or just until meringue gets browned.

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.