Cream Pie Variations

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Cream Pie Variations

 

The Basic Recipe

 

3/4 C sugar

1/3 C flour

1/4 tsp. salt

2 C whole milk

2 eggs or 3 egg yolks

1 T. butter

1 tsp. vanilla

 

1 baked and cooled 9 in. pie shell

 

whipped cream to top pie

 

In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix

until

smooth, and bring to a boil over medium heat, stirring constantly. Continue to

stir

until smooth and thickened, about 2 minutes, then remove from heat.

 

Beat the eggs or egg yolks with the remaining cup of milk. Temper the egg

mixture

with a small amount of the slightly cooled milk mixture then blend this into the

larger saucepan with the cooling milk mixture.

 

Return saucepan to the heat and bring to a boil again, stirring constantly,

lower

heat and simmer until mixture thickens a bit more, about 1 minute.

 

Remove from the heat and stir in butter and vanilla. Cool slightly and pour into

the baked pie shell.

 

Cool completely then cover top of pie with sweetened whipped cream or whipped

topping.

 

Cream Pie Variations:

 

Chocolate Cream Pie

Make basic filling and add 1/2 cup semi-sweet chocolate chips to hot filling in

pan. Stir until chocolate melts completely.

 

Banana Cream Pie

Make basic filling, cool. Slice 2 or 3 bananas into bottom of pie shell. Pour

cooled

basic filling (or chocolate filling) on top.

 

Coconut Cream Pie

Stir 1 cup flaked coconut into basic filling just before pouring into pie shell.

Sprinkled toasted coconut on top of the whipped cream for a beautiful and tasty

presentation.

 

Butterscotch Cream Pie

Substitute 3/4 cup firmly packed brown sugar instead of white sugar in basic

filling

recipe, and increase the butter to 3 tablespoons. Cook in the same manner as the

basic filling.

 

Eggnog Cream Pie

Stir in 1/4 tsp. nutmeg into the basic mixture. Sprinkle a small amount of

nutmeg

on the whipped cream.

 

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Need some new desserts?

 

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