Basic Cream Pie Filling Food

SUGAR CREAM PIE RECIPE

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Roll the pie pastry out and fit into a 9-inch pie plate; crimp as desired . Line the pie shell with foil and add pie weights, dry beans, or rice. Bake the pie crust in the preheated oven for 8 minutes. Remove the weights and foil and return the crust to the oven. Bake for about 6 minutes longer, or until the pie is lightly browned around the edge. Remove the pie shell to a rack and set aside. Reduce the oven temperature to 325 F.
• Combine the sugar, cornstarch, and salt in a medium saucepan. Whisk to blend and then whisk in the cream and milk until smooth. Cook over medium heat, stirring constantly until it begins to boil.
• Add the butter and vanilla and continue to cook, stirring constantly until the filling is thickened.
• Pour the filling mixture into the pie shell and sprinkle with ground cinnamon or nutmeg. Bake at 325 F for 35 to 45 minutes or until firm and lightly browned.
• Remove the pie to a rack to cool completely.
• Chill the pie thoroughly before slicing. Enjoy!

BASIC CREAM CHEESE PIE (MOM'S CHEESECAKE)

Steps:

• Preheat oven to 325.
• Combine in blender: egg, sugar, sour cream, vanilla. Blend.
• While still blending, add cream cheese pieces and pour in the melted butter.
• Pour into crust and bake for 30 minutes.

EASY CREAM PIE

Steps:

• Preheat oven to 350°. Combine cracker crumbs and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat cream cheese and remaining sugar until smooth. Slowly beat in cream and vanilla. Microwave gelatin on high until melted, about 10 seconds; beat into cream cheese mixture. Transfer filling to crust. Refrigerate, covered, until set, about 3 hours., If desired, top with mixed fresh berries.

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.

OLD ENGLISH CREAM PIE FILLING

Steps:

• In a sauce pan, combine milk and butter. Bring to a boil. In a medium bowl, combine eggs, sugar, cornstarch and salt. Slowly whisk 1 cup of hot milk mixture into egg mixture. Gradually whisk egg mixture back to remaining milk mixture. Continue to cook, stirring constantly, for 5 minutes. Remove from heat and stir in vanilla. Allow to cool.

BASIC CREAM PIE FILLING

Steps:

• 1. Mix flour and sugar in your sauce pan. Then add milk, salt, butter; slightly whip egg yolks until incorporated together and add to other ingredients in pan. Cook over medium heat, stirring constantly with a whip tool. When the mixture thickens and starts to come to a boil, remove from heat; add vanilla. Pour into pie shell.
• 2. Variations: Chocolate pie - add 3 tbs cocoa to flour and sugar. For coconut, add 1 cup of coconut after removing from heat. For pineapple, add 1 small can drained, crushed pineapple after removing from heat. For lemon, add lemon juice to your "taste".
• 3. Pour filling into baked pie shell. Serve with whipped cream, or top with Marshmellow Creme Meringue* and bake until meringue is lightly browned. *Posted on JAP

BASIC CREAM PIE FILLING

Steps:

• Whisk all of your ingredients together in a pan.
• Cook on high until it is almost to a boil.
• Reduce heat to medium and take off when it has started to boil again.
• Cool thoroughly with plastic wrap placed directly on top of filling.
• Spoon into 2 pre-baked and cooled pie shells.
• Note: Use the flavor of jello pudding to correspond to the pie you are making, banana for banana cream, chocolate for chocolate cream etc. Sliced bananas, coconut, grated chocolate etc. can be added to the filling or the bottom of the shells before adding cream filling.
• Bonus note: Mix 1 cup Coolwhip with 1 pint of whipping cream after whipping to stabilize the cream. It will taste like fresh cream and will not get watery. You can cover your cream pies in this whipping cream and it will stay nice for as long as the pie lasts.

BUTTERSCOTCH CREAM PIE

Steps:

• For the crumb crust: Butter a 9-inch pyrex pie pan. Set a rack at the middle level of the oven and preheat to 350 degrees.
• Place nuts in bowl of food processor fitted with metal blade. Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste. Remove cover and scrape inside of work bowl with a spatula.
• Add remaining ingredients except butter and pulse once or twice to combine.
• Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly. Remove blade and turn mixture out into prepared pan.
• Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place. Make sure that the crumb coating is even because thin spots will burn during baking.
• Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even.
• Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown. Watch carefully, because the high sugar content makes them burn easily. Cool on rack.
• To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Spread the cooled filling evenly in the cooled crust.
• To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around.

CREAM FILLING

Steps:

• Start whipping the whipping cream with electric mixer on high.
• Add in the powder sugar.
• As it starts to thicken, add in the powder vanilla pudding.
• Continue mixing till smooth and creamy.
• Keep your cream filling refrigerated

CREAM PIE

Steps:

• In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt.
• In a separate mixing bowl, beat together the egg yolks and milk. Whisk the egg mixture into the dry ingredients in the saucepan. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
• Remove from the heat and stir in the butter and vanilla. Cook's Note: Add any variations at this point.
• Allow the mixture to cool and pour into the baked pie shell. Chill the pie completely and top with fresh whipped cream or other desired topping.
• Preheat the oven to 425 degrees F.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into two disks, flatten and refrigerate each for at least 15 minutes.
• Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
• Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.

BASIC CREAM PIE FILLING WITH VARIATIONS

Steps:

• 1. Bring 3 cups water and sugar to a boil in a saucepan.
• 2. In a bowl, combine the 1 cup cold water and the remaining ingredients with a whisk until smooth.
• 3. When the sugar syrup has come to a boil and the sugar is completely dissolved, whisk the milk mixture and add to the pan and cook over medium heat, stirring constantly with the whisk until the mixture thickens (only takes a few minutes).
• 4. Remove from heat and stir in your favorite flavoring or use plain for vanilla cream pie or pudding.
• 5. Pour into baked pie shell. Chill and top pie with whipped cream, if desired, when cold. Makes enough for one pie.
• 6. Variations:( Add to hot pudding) German Chocolate - stir in 1 cup chocolate chips, top with german chocolate cake frosting and whipped cream. Dark Chocolate - stir in 1 cup chopped dark chocolate, such as Hershey's special dark. Peanut Butter - stir in 1 cup peanut butter. Banana - stir in 2 sliced bananas and 1/4 teaspoon banana extract. Coconut - stir in 1 cup coconut and 1/4 teaspoon coconut extract. Pina Colada - stir in 1/2 cup coconut and 1/2 cup well drained crushed pineapple. Rum raisin - stir in 1 cup raisins and 1 teaspoon rum extract. Reese's - stir in 1/2 cup chocolate chips and 1/2 cup peanut butter. Banana split - stir in 1 chopped banana, 1/2 cup drained crushed pineapple, 1/2 cup sliced strawberries. Top with whipped cream and drizzle with chocolate sauce and chopped nuts. Hawaiian - stir in 1 sliced banana, 1/2 cup drained crushed pineapple and 1/2 cup coconut. Cheesecake - stir 3 oz. softened cream cheese into hot filling until melted. Top cooled pie with cherry pie filling or other favorite fruit topping. Stir in anything else that sounds good.