OLD FASHIONED CREAM PIE
Beat the heck out of the ingredients and watch baking time. One hour usually does it. I don't know where I got this recipe, but I've had it a long time. I think it's great!
Provided by Sue
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sugar, egg, half and half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon.
- Bake in preheated oven for 60 to 70 minutes, until set in center.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 37.5 g, Cholesterol 118 mg, Fat 32.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 17.6 g, Sodium 160.3 mg, Sugar 25.8 g
TRADITIONAL BOSTON CREAM PIE
In Boston cream pie, a classic first made at the Parker House hotel, the chilled custard filling is sandwiched between two cake layers.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Lightly butter and flour a 9-inch-round cake pan. Line with parchment paper; set aside.
- Sift together the cake flour and the salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and the sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat the egg mixture on high until thickened and pale, about 6 minutes.
- Meanwhile, in a small saucepan, combine the milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour the hot milk into the egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in the flour mixture. Pour into prepared pan.
- Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to wire rack to cool for 15 minutes. Remove from pan; cool completely.
- In a large bowl, whisk the egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat.
- Slowly pour the hot milk mixture into the egg yolks while whisking. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 2 minutes. Remove from heat; stir in the vanilla extract.
- Transfer filling to a medium bowl. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming; chill in refrigerator until firm, at least 1 hour.
- Split the cake into two layers; spread the bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
- In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine the chocolate and the heavy cream. Stir occasionally until the chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
- Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.
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
EASY CREAM PIE
Fresh berries and cream pie-it's a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! -Gina Nistico, Taste of Home Food Editor
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 731 calories, Fat 56g fat (33g saturated fat), Cholesterol 156mg cholesterol, Sodium 445mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 8g protein.
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.
MOM'S OLD FASHIONED CREAM PIE
Make and share this Mom's Old Fashioned Cream Pie recipe from Food.com.
Provided by Bev. E.
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a two-quart bowl, mix the first 4 ingredients together.
- Fold the beaten egg whites in until all are well mixed.
- Pour into unbaked pie shell of 9inch pan.
- Sprinkle nutmeg on top and bake at 325 degrees for 1 hour.
- When taken from oven, filling will seem a little shaky, but when cooled, will be creamy.
- Prep time does not include making pie crust.
Nutrition Facts : Calories 362.4, Fat 22, SaturatedFat 10.9, Cholesterol 52, Sodium 161.2, Carbohydrate 38.2, Fiber 0.8, Sugar 25.2, Protein 4.3
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CUSTARD PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.8/5 (49)Calories 400 per servingTotal Time 1 hr
- To make the crust: Whisk together all of the dry ingredients., Add the shortening, mixing until the mixture is evenly crumbly.
- Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining., Sprinkle the vinegar and 3 tablespoons of the ice water over the dough while tossing with a fork.
- Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough., Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
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