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
Cream pies are a big hit in our family, as well as our friends. This recipe is a basic filling for all cream pies such as coconut, chocolate, pineapple, etc. It is also good for fillings in cakes and desserts. This basic filling is so simple and used in all my cream pies. You can add the egg yolks with all the other...
Provided by Sena Wilson
Categories Other Sauces
Number Of Ingredients 7
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
OLD ENGLISH CREAM PIE FILLING
Makes excellent banana, coconut, or chocolate cream pie. This was given to me by a friend many years ago. For banana slice a layer of bananas in pie pan then fill half full with filling add more bananas then rest of filling. For chocolate, add 2 squares semi-sweet chocolate to hot milk and an additional 1/2 cup sugar. Good just to eat as pudding.
Provided by Janell
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 30m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 43.1 g, Cholesterol 48.5 mg, Fat 4.8 g, Fiber 0.1 g, Protein 5.2 g, SaturatedFat 2.7 g, Sodium 219.7 mg, Sugar 34 g
BASIC CREAM PIE FILLING
This recipe came from a lady from Kaysville, Utah who came to our women's group to teach us how to make pies. All I can remember is that she was called the Pie Lady. This pie will make any kind of cream pie but I particularly like the banana cream variation. This makes enough for two pies.
Provided by Kathy
Categories Pie
Time 30m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 129.3, Fat 3.6, SaturatedFat 2, Cholesterol 37.5, Sodium 53.7, Carbohydrate 21, Sugar 13.7, Protein 3.4
THE BEST COCONUT CREAM PIE
This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield one 9-inch pie
Number Of Ingredients 20
Steps:
- For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
- Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
- For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
- For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.
CREAM PIE FILLING
I am a pie maker. My grandmother was a professional pie maker. She taught all of us. This is an old family recipe we made in a double boiler--- but I now make this filling in the microwave. My friend, Nan, gave me that tip about 25 years ago. It is no fail--- no lumps!!
Provided by Carols Kitchen
Categories Pie
Time 16m
Yield 1 pie
Number Of Ingredients 10
Steps:
- For Chocolate - add 2 heaping Tbls. Hersheys Dry Cocoa and an extra 1/4 cup sugar. Mix sugar, cocoa and flour before adding milk. After cooking add vanilla and butter.
- For Coconut - After cooking add small can of coconut, vanilla and butter .
- For Pineapple - After cooking add small can of crushed pineapple drained well, vanilla and butter.
- For Banana - After cooking add 3-4 sliced bananas, vanilla and butter.
- In large mixing bowl combine sugar and flour (and cocoa).
- Add milk using wire whip and mix well.
- Cook in microwave for 2 minutes and whip.
- Add beaten eggs and cook for 2 minutes and whip.
- Cook 1 minute in microwave and whip.
- (You may need to cook for another minute or two until the right consistency.)
- After cooking add butter and vanilla.
- Cool for 30 minutes and pour into cooked pie shell.
- Cover filling with plastic wrap and refrigerate.
- When pie is chilled, top with whipping cream.
- I usually make the pie the night before serving and add the whipping cream the next day.
Nutrition Facts : Calories 4955.6, Fat 271.6, SaturatedFat 88.1, Cholesterol 582.9, Sodium 2961.8, Carbohydrate 557.8, Fiber 11.8, Sugar 202.3, Protein 74.1
COCONUT CREAM PIE
A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Provided by Mary
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g
BASIC CREAM PIE FILLING WITH VARIATIONS
I used to work in a bakery and we made lots of cream pies. We made a basic filling, divided into amounts for each pie and added the various flavors to fill the pie case. Variations are endless.
Provided by Deanna Ogle
Categories Pies
Time 25m
Number Of Ingredients 7
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.
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