Basic Cream Pie Food

EASY CREAM CHEESE PIE

Steps:

• Cream together cream cheese and condensed milk until smooth.
• Add lemon juice and blend well.
• Pour into graham cracker crust.
• Top with fruit pie filling.
• Chill for 2 hours before serving.

QUICK AND EASY ICE CREAM PIE

Steps:

• let ice cream soften slightly .
• spread evenly in pie crust.
• squeeze chocolate syrup over pie in a criss-cross motion .
• do the same with the caramel syrup in oppostie direction .
• sprinkle top of pie with the crushed candy topping .
• freeze until ready to serve .
• any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !

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!

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.

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

EASY BERRIES AND CREAM PIE

Steps:

• Preheat the oven to 400 degrees F.
• Roll the puff pastry into an 11-inch square. Invert a 9-inch pie plate onto the center of the square and use a paring knife to cut a circle about half an inch larger than the edge of the pie plate (save the scraps for another use). Put the circle into the pie plate. Bake until the pastry rises into a golden dome, 15 to 20 minutes. Immediately use the bottom of a heat-safe measuring cup to pat down the pastry into the bottom and sides until flat, making a crust (some small pieces of puff pastry will flake off; this is fine). Let cool completely.
• Make the filling: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar and vanilla and beat until incorporated. Pour in the cream and beat on medium-high speed until stiff peaks form (take care not to overbeat).
• Spread the jam out on the bottom of the crust and then scrape the cream filling on top of it. Spread out into an even layer. Loosely cover with plastic wrap and refrigerate for at least 2 hours. Top with berries, cut into slices and serve.

EASY CHOCOLATE CREAM PIE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours or until firm.

EASY CHOCOLATE CREAM PIE

Steps:

• Combine butter, sugar, and unsweetened chocolate in a large bowl; beat with an electric mixer on high speed until smooth and creamy. Beat in eggs, one at a time, beating for 5 minutes after each addition. Fold in whipped topping. Transfer to pie crust and top with chocolate shavings.
• Refrigerate until firm, about 3 hours.

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.

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.