Basic Cream Pie Filling Recipes

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 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

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.

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.

VANILLA CREAM PIE

Steps:

• in saucepan, combine sugar, flour, and salt; gradually stir in milk.
• Cook and stir over medium heat till mixture boils and thickens.
• Cook 2 minutes longer.
• Remove from heat.
• Stir small amount hot mixture into yolks.
• Return to hot mixture; cook 2 minutes stirring constantly.
• Remove from heat.
• Add butter and vanilla; cool to room temperature.
• Pour into baked pie shell----> Meringue: Beat 3 egg whites with cream of tartar and vanilla.
• Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie.
• Bake in moderate oven 350°F 12 to 15 minutes.
• Variations of Vanilla Cream Pie-------------.
• Banana or Coconut or Butterscotch or Chocolate or Pineapple.
• Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter.
• For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa.
• For banana layer three sliced bananas on crust and pour pie filling over.
• For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling.
• You may also make this into a pudding by using 3 cups of milk instead of 2.