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.
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.
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
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
VANILLA CREAM PIE
I love this recipe because you have all different cream pie recipes in one and it's delicious! Add a cup of milk and you have pudding!
Provided by Nancy Sneed
Categories Pie
Time 35m
Yield 1 pie, 7 serving(s)
Number Of Ingredients 12
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.
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