Clayton Johnson

Associate Director Student Services

Department: Human Sciences Administration


My Recipe Story: This is my Grandma’s recipe for cream pie along with her pie crust recipe. My Grandma would always make multiple pies for Thanksgiving, and at least two would usually be cream pies: Butterscotch pie (which was my brother Matthew’s favorite) and Banana Cream pie (which was my Dad’s favorite). I wasn’t left out–her Dutch Apple was my favorite! A note on the pie crust: she undoubtedly made her crusts with lard, but I substitute it with Crisco. Both of these recipes are in my Mom’s handwriting because my Grandma didn’t record any of her recipes, all of them were made by touch, feel, and years and years of practice. I typically use this recipe to make Coconut Cream pie (which is my favorite as an adult), but it can be adapted for any custard filling you want to use.

Pie Crust Recipe


  • 2 cups flour
  • 2/3 cup Crisco
  • 1 teaspoon salt
  • 6 Tablespoons orange juice or 7 Up


  1. Put the flour, Crisco and salt in a medium tupperware bowl (or a bowl with a lid)
  2. Shake it for 90 seconds
  3. Add 6 tablespoons of orange juice OR 7 up
  4. Mix together with a fork
  5. Roll out dough
  6. Transfer rolled dough to pie tin
  7. Poke several holes in the bottom of the crust with a fork
  8. Blind bake at 350 degrees for approximately 30 minutes (until slightly browned)

This makes two crusts

Cream Pie Recipe

Ingredients for Cream Filling

  • 1 cup sugar (note: For butterscotch pie, use brown sugar instead of white sugar)
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 egg yolks, beaten
  • 2 tablespoons of butter
  • 1 teaspoon vanilla

Instructions for Cream Filling

  1. Cook sugar, flour, salt, milk, egg yolks and butter until thick, stirring constantly
  2. Cool
  3. Add vanilla

Ingredients for Meringue

  • 3 egg whites
  • 6 tablespoons of sugar

Instructions for Meringue

  1. Whip egg whites until slightly foamy
  2. Slowly add sugar as you’re continuing to whip the eggs
  3. Whip until stiff peaks form

Notes on meringue:  It is best to use room temperature, fresh eggs for meringue. Using cold and/or old eggs may result in the meringue not setting.