Spanish Cream Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
• In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
• Bake in preheated oven 60 minutes. Let cool completely.
• To serve, carefully invert on serving plate with edges when completely cool.

Steps:

• Mix 1/3 cup sugar and gelatin in the top of a double boiler set over simmering water.
• Slowly stir in milk and stir until sugar and gelatin are completely dissolved.
• Beat the egg yolks until light then blend a bit of the hot mixture into it.
• Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened.
• Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.
• Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup sugar until stiff peaks form.
• Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.
• If desired, top with fresh fruit or chocolate or butterscotch sauce.

Steps:

• Combine in a saucepan the sugar, flour, milk, vanilla and butter. Cook on med-high heat until mixture comes to a boil, stirring continuously. Once mixture reaches boil stage reduce the heat to medium and continue stirring till mixture thickens..
• Remove from heat. Beat the egg whites till they form stiff peaks. Add to cooked mixture and blend in the egg whites till well blended.
• Pour into a 9" baked pie shell and refrigerate until cold. Top the pie with Cool Whip whipped topping when serving.

Steps:

• Combine milk, sugar, salt and cornstarch in a saucepan and cook until thick.
• Fold in stiffly beaten egg whites and 1 t vanilla.
• Let cool.
• Pour into baked pie shell.
• Place sliced bananas on top, then finish off with cool whip topping or whipped cream.

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.