Texas Cream Pie Recipe 25 Food

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.

TEXAS CREAM PIE RECIPE - (2/5)

Steps:

• Combine first 3 ingredients and heat until marshmallows are melted. Do Not Boil. Mix together the next 4 ingredients. Pour into first mixture and cook until thick, stirring constantly. Let mixture get cold. Beat with mixet until smooth. Whip 1 pint of whipping cream and fold half of it into cold mixture. Top with remaining whipping cream. Grate chocolate over top.

TENDER TEXAS APPLE CREAM PIE

Steps:

• Preheat oven to 450.
• Combine the sugar, flour, cinnamon and salt.
• Sprinkle half of this mixture over the unbaked pie shell.
• Pare and slice the apples.
• Fill the pie shell with them, mounding slightly in the center.
• Sprinkle the apples with the remaining sugar mixture.
• Pour the heavy cream over all.
• Bake at 450 for 15 minutes, then reduce heat to 350 and bake about 40 minutes longer.
• Can be served hot or cold, and is especially good with a scoop of Blue Bell Homemade Vanilla!

WICKED GOOD BOSTON CREAM PIE

Steps:

• For the Pastry Cream:.
• 1. Heat half-and-half in medium saucepan over medium heat until just simmering. Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth. Add flour to yolk mixture and whisk until incorporated. Remove half-and-half from heat and, whisking constantly, slowly add ½ cup to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.
• 2. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute. Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.
• 3. Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes. Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated. Strain pastry cream through fine-mesh strainer set over medium bowl. Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.
• For the Cake:.
• 1. Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm.
• 2. In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated.
• 3. Working quickly, divide batter evenly between prepared pans. Bake until tops are light brown and toothpick inserted in center of cakes comes out clean, 20 to 22 minutes.
• 4. Transfer cakes to wire rack and cool -completely in pan, about 2 hours. Run small plastic knife around edge of pans, then invert cakes onto wire rack. Carefully remove parchment, then reinvert cakes.
• To Assemble:.
• 1. Place one cake round on large plate. Whisk pastry cream briefly, then spoon onto center of cake. Using offset spatula, spread evenly to cake edge. Place second layer on pastry cream, bottom side up, making sure layers line up properly. Press lightly on top of cake to level. Refrigerate cake while preparing glaze.
• For the Glaze:.
• 1. Bring cream and corn syrup to simmer in small saucepan over medium heat. Remove from heat and add chocolate. Whisk gently until smooth, 30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
• 2. Pour glaze onto center of cake. Use offset spatula to spread glaze to edge of cake, letting excess drip decoratively down sides. Chill finished cake 3 hours before slicing. Cake may be made up to 24 hours before serving.