. Introduction to Cream Pies
Cream pies are a type of dessert pie filled with a rich, creamy filling. They are typically made with a pastry crust and a filling made from cream, sugar, and flavorings such as vanilla, chocolate, or fruit. Cream pies are often topped with whipped cream or meringue for added indulgence.
2. Classic Coconut Cream Pie
Ingredients:
- 1 9-inch pie crust, baked
- 1 cup sweetened shredded coconut
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
Directions:
- Spread the coconut on a baking sheet and toast in a preheated 350°F oven for 5-7 minutes, or until golden brown.
- In a medium saucepan, combine the milk, cream, 1/2 cup of sugar, flour, and salt. Cook over medium heat, stirring constantly, until the mixture thickens.
- In a small bowl, whisk the egg yolks with the remaining 1/4 cup of sugar. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs. Pour the egg mixture back into the saucepan and cook, stirring constantly, for 2-3 minutes.
- Remove the pan from the heat and stir in the vanilla extract and 3/4 cup of the toasted coconut. Pour the filling into the baked pie crust and refrigerate for at least 4 hours, or until set.
- Before serving, top the pie with whipped cream and the remaining toasted coconut.
3. Decadent Chocolate Cream Pie
Ingredients:
- 1 9-inch pie crust, baked
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 4 large egg yolks
- 6 ounces semisweet chocolate, chopped
- 2 teaspoons vanilla extract
- 1 cup heavy cream, whipped
Directions:
- In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Boil and stir for 1 minute. Remove from the heat.
- In a small bowl, beat the egg yolks slightly. Gradually stir about 1 cup of the hot mixture into the egg yolks. Then, stir the egg yolk mixture back into the hot mixture in the saucepan. Boil and stir for 1 minute.
- Remove from the heat and stir in the chocolate and vanilla until the chocolate is melted. Pour into the baked pie crust.
- Press plastic wrap onto the filling. Refrigerate for at least 2 hours but no longer than 48 hours.
- Just before serving, spread the whipped cream over the filling.
4. Dreamy Banana Cream Pie
Ingredients:
- 1 9-inch pie crust, baked
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 cup heavy cream, whipped
Directions:
- In a medium saucepan, combine the sugar, flour, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Boil and stir for 1 minute. Remove from the heat.
- In a small bowl, beat the egg yolks slightly. Gradually stir about 1 cup of the hot mixture into the egg yolks. Then, stir the egg yolk mixture back into the hot mixture in the saucepan. Boil and stir for 1 minute.
- Remove from the heat and stir in the butter and vanilla until the butter is melted. Fold in the sliced bananas. Pour into the baked pie crust.
- Press plastic wrap onto the filling. Refrigerate for at least 2 hours but no longer than 48 hours.
- Just before serving, spread the whipped cream over the filling.
5. Luscious Lemon Cream Pie
Ingredients:
- 1 9-inch pie crust, baked
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 2 tablespoons butter
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy cream, whipped
Directions:
- In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Boil and stir for 1 minute. Remove from the heat.
- Gradually stir about 1 cup of the hot mixture into the beaten egg yolks. Then, stir the egg yolk mixture back into the hot mixture in the saucepan. Boil and stir for 1 minute.
- Remove from the heat and stir in the butter, lemon juice, and lemon zest. Pour into the baked pie crust.
- Press plastic wrap onto the filling. Refrigerate for at least 2 hours but no longer than 48 hours.
- Just before serving, spread the whipped cream
