Cream Pie Recipes

Banana Cream Pie

This recipe was found in the New Best Recipe Cookbook

Ingredients:

CRUST
1	Prebaked Pie Dough Coated with Graham Cracker Crumbs, fully baked and cooled completely
FILLING
½ cup plus 2 Tbsp	Sugar
¼ cup	Cornstarch
1/8 tsp	Salt
5	Large egg yoks, lightly beaten
2 cups	2 percent or whole milk
½ cup	Evaporated milk
1 tsp	Vanilla extract
2 Tbsp	Unsalted butter
2	Medium bananas, sliced
TOPPING
1 cup	Chilled heavy cream
1 Tbsp	Sugar
1 tsp	Vanilla extract

Directions:

1.  For the Filling: Whisk the sugar, cornstarch, and salt together in a medium saucepan.  Add the yolks, then immediately but gradually whisk in the milk and evaporated milk.  Cook over medium heat, stirring frequently at first, then constantly as the mixture starts to thicken and begins to simmer, 8 to 10 minutes.  Once the mixture simmers, continue to cook, stirring constantly, for 1 minute longer.  Remove the pan from the heat; whisk in the butter, and vanilla extract. 

2.  Pour the filling into a shallow pan (another pie pan works well).  Put plastic wrap directly on the filling surface to prevent a skin from forming; cool until warm, 20 to 30 minutes. 

3.  Pour half of the warm filling into the pie shell and top with sliced bananas.  Then pour the other half of the warm filling on top of the bananas and, once again, place a sheet of plastic wrap directly on the filling surface.  Refrigerate pie until completely chilled, at least 3 hours.

4.  For the Topping: When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks: Add the vanilla.  Continue to beat to barely stiff peaks.  Spread over the filling and serve immediately.

Banana-Blueberry Pudding Pie

This recipe comes from Dani Cone’s Cutie Pies cookbook

Ingredients:

40	Vanilla wafers
3 ½ Tbsp	Freshly squeezed lemon juice (from 1 medium lemon)
2	Medium bananas, sliced or in pieces
1 cup	Fresh or thawed frozen blueberries, plus additional for garnish
6 oz	Cream cheese, at room temperature
14 oz can	Sweetened condensed milk
¾ cup	Cold water
1 pkg.	Instant vanilla or banana pudding (4-serving size)
2 cups	Whipping cream

Directions:

1.  Crumble the vanilla wafers into bits, and line the bottom of the pie pan with the vanilla wafer crumbs.

2.  To make the filling, in a small bowl, place the lemon juice.  Dip the banana slices in the lemon juice and set aside.  Toss the blueberries in the remaining lemon juice and set aside.

3.  Top the layer of vanilla wafer crumbs with banana slices and 1 cup of blueberries, reserving the remaining berries for garnish.      

4.  In a large bowl, with an electric mixer, beat the cream cheese on medium speed until fluffy, about 3 minutes.

5.  Gradually add the condensed milk and beat until smooth. 

6.  Add the cold water and the pudding mix, and beat on medium speed until smooth.  Chill the pudding for 10 minutes.

7.  In a medium bowl, beat the whipping cream until it forms peaks.  Add one-half of the whipped cream to the chilled pudding, and gently fold in with a spatula to combine.

8.  Spoon the pudding evenly into the crust.

9.  Chill the pie for 1 hour or up to overnight.  Serve with a dollop of the remaining whipped cream and garnish with the remaining blueberries.

Best Tasting Sugar-Free Chocolate Cream Pie

This recipe was found on Suite101.com

Ingredients:

CRUST
1 recipe	Prebaked Sugar Free 9-inch pie crust
FILLING
½ cup	Natural Sugar Replacement with Fiber
¼ tsp	Salt
3 Tblsp	Cornstarch
2 Tblsp	Flour
2 ½ cups	Milk
2	Large egg yolks
1 Tblsp	Butter
1 tsp	Vanilla
2 squares	Unsweetened chocolate, melted
TOPPING
3	Large egg whites
¼ cup	Sugar Replacement

Directions:

1.  Mix together Sugar Replacement, salt, cornstarch, and flour in saucepan.

2.  Gradually stir in milk.

3.  Add melted chocolate.

4.  Cook over moderate heat, stirring constantly, until mixture thickens and boils.

5.  Boil for 1 minute.  Remove from heat.

6.  Slowly stir half of the mixture into slightly beaten yolks.  Blend egg mixture back into 

saucepan.

7.  Boil for 1 minute stirring constantly.  Remove from heat.

8.  Blend in butter and vanilla.  Cool mixture, stirring occasionally. 

9.  Pour pie filling into baked pie shell.  Top with meringue or whipped cream.

10.           Preheat oven to 450°F.  In medium-large mixing bowl, beat egg whites with electric mixer on high speed until shiny and stiff peaks form (about 4 minutes).

11.           With beaters on low speed, slowly add in Sugar Replacement and beat for a minute until well blended.

12.           Spoon meringue over top of filled pie and bake for 5 minutes, until edges of baked meringue are golden brown.

13.           Cool pie for a few minutes before chilling.

14.           Chill pie and cut into 8 serving pieces

15.           Refrigerate leftovers for up to one week.

Raspberry Buttermilk Pie

This recipe was found in an article in the November 2012 issue of Real Simple magazine, entitled: “10 Ideas for: Pie”

Ingredients:

1 ½ cups	Buttermilk
¾ cup	Sugar
½ cup	Unsalted butter, melted
¼ cup	All-purpose flour
5	Large egg yolks
1 tsp	Pure vanilla extract
¼ tsp	Kosher salt
9-inch	Basic flaky piecrust, parbaked
1/3 cup	Raspberry jam
¼ cup	Toasted sliced almonds

Directions:

1.  Preheat oven to 325°F.  Whisk together buttermilk, sugar, butter, flour, egg yolks, vanilla, and salt.

2.  Pour the mixture into the piecrust and bake until the center is set but still wobbly, 40 to 50 minutes.  Let cool, then chill until firm, 4 to 5 hours.

3.  Top with raspberry jam and toasted almonds before serving.

Raspberry Chiffon Pie

This recipe was found in Summer Entertaining from Cook’s Illustrated Summer 2009 Magazine

Ingredients:

CRUST
1 recipe	Pat-in-the-Pan Pie Crust, baked and cooled
FRUIT
12 oz bag	Frozen raspberries (2 cups)
3 Tblsp	Pectin (Sure-Jell)
1 ½ cups	Sugar
Pinch	Table Salt
1 cup	Fresh raspberries
CHIFFON
3 Tblsp	Raspberry-flavored gelatin
3 Tblsp	Boiling water
3 oz	Cream cheese, softened
1 cup	Heavy cream, chilled
TOPPING
1 ¼ cups	Heavy cream, chilled
2 Tblsp	Sugar

Directions:

1.     For the Fruit Layer: Cook frozen berries in medium saucepan over medium-high heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes.  Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil.  Cook, stirring constantly, until slightly thickened, about 2 minutes.  Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible.  Scrape puree off underside of strainer into bowl. 

2.     Transfer 1/3 cup raspberry puree to small bowl and cool to room temperature.  Gently fold fresh raspberries into remaining puree.  Spread fruit mixture evenly over bottom of pie shell and set aside.

3.     For the Chiffon Layer: Dissolve gelatin in boiling water in large bowl.  Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes.  Add 1 cup cream and beat on medium-low until incorporated, about 30 seconds.  Scrape down bowl.  Beat on high speed until cream holds stiff peaks, 1 to 2 minutes.  Spread evenly over fruit in pie shell.  Cover pie with plastic wrap.  Refrigerate until set, at least 3 hours or up to 2 days.

4.     For the Whipped Cream Topping: When ready to serve, beat 1 ¼ cups cream and sugar to stiff peaks.  Spread or pipe over chilled filling.  Serve.

Pat-In-The-Pan Pie Crust

Ingredients

1 ¼ cups	Unbleached all-purpose flour
2 Tblsp	Sugar
¼ tsp	Table salt
8 Tblsp	Unsalted butter, softened but still cool
2 oz	Cream cheese, softened but still cool

1.     Lightly coat 9-inch Pyrex pie plate with cooking spray.  Whisk flour, sugar, and salt together in bowl. 

2.     With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogenous, about 2 minutes.  Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds.  Scrape down sides of bowl.  Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds.

3.     Reserve 3 tablespoons of dough.  Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk.  Transfer disk to greased pie plate. 

4.     Press dough evenly over bottom of pie plate toward sides, using heel of your hand.  Hold plate up to light to ensure that dough is evenly distributed.  With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed. 

5.     On floured surface, roll reserved dough into 12-inch rope.  Divide into 3 pieces, roll each piece into 8-inch rope, and form fluted edge.  Wrap in plastic and refrigerate at least 1 hour.

6.     Adjust an oven rack to middle position and heat oven to 325°F.  Lightly prick bottom of crust with fork.  Bake until golden brown, 35 to 40 minutes.  Cool on wire rack.  (If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel.  Bubbles will settle as crust cools.)

Tarheel Pie

This recipe comes from North Carolina via my husband’s Aunt Monica.

Ingredients:

CRUST
1	Single Pastry Crust
FILLING
1 cup	Chocolate chips
½ cup	Butter, melted
1 cup	Chopped pecans
1 tsp	Vanilla
½ cup	All-purpose flour
½ cup	White granulated sugar
½ cup	Brown sugar
2	Eggs, beaten
**	Optional—some people add coconut, too

Directions:

1.  Preheat the oven to 350°F. 

2.  Pour warm butter over chocolate chips and stir.  Blend all remaining ingredients and stir into the chocolate chip mixture.

3.  Pour into unbaked pastry crust.  Bake in 350°F oven for 30-40 minutes.  The pie will be gooey and delicious.  Don’t worry about it being too set.

4.  Serve with vanilla ice cream, whipped cream, or crème anglais.