Amish No Bake Cream Pie With 4 Variations Food

MAKE AN AMISH SUGAR CREAM PIE TODAY! YOU'LL THANK YOURSELF LATER:)

Steps:

• Cook together sugar, milk, and cornstarch. When thickened, add margarine and vanilla. Pour into a baked pie shell. Sprinkle with cinnamon. Chill

BASIC CREAM PIE

Steps:

• Scald 2 cups milk and sugar.
• Meanwhile, beat egg yolks.
• Add 1 cup milk, flour, cornstarch and salt.
• Stir this mixture into hot milk with wire whip and cook until thickened.
• Remove from heat and add butter and vanilla.
• Pour into a baked pie shell and cool.
• Tap pie with meringue or whipped cream.

AMISH SUGAR CREAM PIE

Steps:

• In sauce pan combine, white sugar, salt, half-and-half and whipping cream.
• Bring to a boil.
• In another sauce pan, combine Br.sugar & cornstarch.
• Gradually whisk in hot mixture into br.sugar mixture.
• Add margarine/or butter (to me this makes it even better.).
• Cook over med. heat, whisk constantly, 5 min or until thick.
• Simmer 1 minute and stir in van.
• Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.
• Bake at 375°F for 25 minutes.
• I recommend recipe #126072 for this pie.

AMISH SUGAR CREAM PIE WITH 100 YEAR OLD PIE CRUST RECIPE - (4.3/5)

Steps:

• Amish Sugar Cream Pie In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In another sauce pan, combine Br.sugar & cornstarch. Gradually whisk in hot mixture into br.sugar mixture. Add margarine/or butter (to me this makes it even better.). Cook over med. heat, whisk constantly, 5 min or until thick. Simmer 1 minute and stir in van. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes. 100 Year Old Pie Crust Mix first 3 ingredients plus salt until crumbly. Add milk until mixed into dough. Shape into a ball and chill for 2 hours. Roll out on a floured pastry board.

AMISH CREAM PIE

Steps:

• In a medium saucepan, stir together the sugar, cornstarch and salt.
• Whisk in the half-and-half or light cream and cook and stir over medium heat until the mixture is thickened and bubbly.
• Remove from heat.
• Stir in butter, brown sugar and vanilla until butter melts.
• Pour into baked pie shell and sprinkle lightly with cinnamon.
• Bake the pie in a 325° oven for 30 minutes- the center of the pie will not be set.
• Cool the pie on a wire rack for 1 hour.
• Chill for 3 to 6 hours before serving- pie will set up upon chilling.
• Cover for longer storage.

EASY AMISH SUGAR CREAM PIE

Steps:

• Preheat oven to 425°F.
• Combine ingredients thoroughly using whisk.
• Pour into pie shell.
• Bake at 425°F for 10 minutes, reduce heat to 325°F, and bake for 45-55 minutes more, wrapping edges of pie crust with foil, if necessary, to prevent excessive browning (pie will appear slightly soft in center when done).
• Cool and refrigerate completely before cutting (it will firm up a little more as it sits).

AMISH SOUR CREAM APPLE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Beat sour cream and egg together in a mixing bowl. Add white sugar, flour, vanilla extract, and salt. Mix until smooth. Stir in apples. Transfer to the pie crust.
• Combine brown sugar, flour, butter, and cinnamon for topping in a bowl. Set aside.
• Bake pie in the preheated oven for 25 minutes. Remove from the oven and spread with crumb topping. Return to the oven and continue to bake until golden and bubbly, about 20 minutes more.

AMISH BUTTERMILK PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
• Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

NO BAKE CREAM PIES (4 VARIATIONS)

Steps:

• Basic Vanilla Cream Pie: In pot, stir pudding mix into milk. Over medium heat, cook, stirring constantly, until mixture comes to full boil. Transfer to large bowl; cool slightly. Cover lightly with plastic wrap; refrigerate until chilled and set, 45 minutes.Fold in 2 cups whipped topping. Spread in pie crust. Cover; refrigerate at least 6 hours or overnight. If desired, transfer remaining whipped topping to pastry bag fitted with large star tip. Just before serving, pipe or spoon topping around edge of pie.
• Strawberry White Chocolate: Prepare filling for Basic Vanilla Cream Pie as directed, stirring 1/2 cup white chocolate chips into milk mixture after cooking, until melted. Chill; fold in whipped topping as directed. Spread in 1 package (6oz) prepared graham cracker pie crust; chill as directed. Just before serving, place 2 cups sliced strawberries in center of pie; brush with 1 tablespoons apple jelly (melted) before garnishing with remaining whipped topping.
• Double Chocolate: Prepare filling for Basic Vanilla Cream Pie as directed, stirring 2 tablespoons chocolate syrup into milk mixture before cooking. Remove from heat; stir in 1/2 cup semisweet chocolate chips until melted. Chill; fold in whipped topping as directed. Spread in 1 package (6oz) prepared Oreo crumb pie crust; complete as directed. If desired, garnish with chocolate curls.
• Tropical Colada: Prepare filling for Basic Vanilla Cream Pie as directed, stirring 1/4 teaspoon coconut extract into milk mixture after cooking. Chill; fold in 1/4 cup sweetened, flaked coconut with whipped topping. Spread in crust; chill as directed. Just before serving, combine 1 mango (seeded, flesh cut into 1" pieces), 1 kiwi (peeled, sliced), 1 can (11oz) mandarin orange segments (drained) and 1 tablespoon pineapple sundae topping. Place in center of pie before garnishing with remaining whipped topping. Sprinkle topping with 2 tablespoons sweetened, flaked coconut. If desired, garnish with mint sprig.

AMISH BROWN SUGAR PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine brown sugar and flour in a mixing bowl. Mix in melted butter. Add evaporated milk, eggs, and vanilla extract; stir well. Pour into the pie shell.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until center is soft but not jiggly, 30 to 35 minutes. Remove from the oven and allow to cool.

AMISH VANILLA PIE

Steps:

• In a medium saucepan, whisk the egg until frothy.
• Whisk in the flour.
• Add the brown sugar, corn syrup, water, vanilla, mace, and salt and mix well.
• Over medium-high heat, bring the mixture just to a full rolling boil, stirring occasionally.
• Remove from the heat and let cool to room temperature.
• (Filling will be slightly thickened.).
• While the filling is cooling, prepare the crumb topping.
• In a medium mixing bowl, combine the flour, brown sugar, vanilla, cream of tartar, baking soda, mace, and salt.
• Using a pastry blender or two forks (I use my Kitchen Aid), cut in the cold butter until the topping resembles coarse crumbs.
• Pour the cooled filling into the pastry shell.
• The pastry will be only half full but the pie will rise as it bakes.
• Sprinkle with the crumb topping.
• Cover the edges of the pastry with foil to prevent over browning.
• Bake 350 for 25 minutes, then remove the foil and bake for an additional 20 minute or until the top is a deep, golden brown.
• (Don't overbake.) The filling will be a bit soft but will firm up as it cools.
• Cool completely before cutting.
• Serve warm or cold.