Calling all Cream Pie makers
shirl36
8 years ago
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Lars/J. Robert Scott
8 years agolast modified: 8 years agoannie1992
8 years agoRelated Discussions
Help! Need CRISP pie crust recipe for one crust cream pie!!
Comments (10)My hunch, if it was central VA and a BBQ place, was that it wasn't a pate sucree or something similar. It was probably an "American" pie crust. You can make a great flaky crust in about four minutes with butter, flour, and a little ice cold water. Can add a pinch of salt if you want. Leave some pretty large chunks of butter and make sure you do the fraisage. Like always, let it sit for an hour or so or even a day before rolling it out. Most likely based on cost and region, they probably used shortening, but don't. It tastes bad and makes your crust have a bad mouthfeel. Just use butter. Bake it well, maybe weighing it down, and make sure you bake it very close to the time you are going to use it. In other words, don't bake it today for use tomorrow or the next day. It's never as crisp as it is the first day. Let it cool, fill and serve immediately. The water from the filling will start to soften it right away, so you don't want to let that sit if you want to maintain the crispiness. This post was edited by rosesinny on Mon, Feb 18, 13 at 17:57...See MoreDH wants Banana Cream Pie.....
Comments (19)I'm late to the party again but have to say that I think it's great that he his still surprising you after 25 years. Nothing wrong with that IMHO. Lars, I think they still make those Nilla Waffers. I've seen that dessert combo at more than one gathering over the years. They were a favorite first food for toddlers back in the day too. Not the best thing for sure but they worked back in the day. I'm a big fan of Nick Malgieri. His Heart of Dixie Pecan Pie is my favorite. I'll share his recipe in case you and himself decide to try a few more variations in the future. Title: Banana Cream Pie - Bakers' Dozen Categories: Pies, Bakery Yield: 1 servings Flaky pie dough for a -1crust pie ; bove Filling: 2 1/2 c Milk 2/3 c Sugar 1 pn Salt 1/3 c Cornstarch 3 lg Eggs 4 tb Unsalted butter; softened 2 ts Vanilla extract 2 lg Bananas; sliced Topping: 1 c Heavy cream 2 tb Sugar 1 ts Vanilla extract Prepare and bake the crust. Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #1A16 To make the filling, combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Fold the bananas into the cooled filling and spread it evenly in the cooled crust. To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavyduty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around. C&P from a google search....it would have taken me way too much time to type it in from his cookbook that Mique sent me years ago is a swap. : ) David...See Moreeaglebrand coconut cream pie
Comments (4)I love Coconut Cream Pie. This recipe is from the Eagle Brand Website. Calls for just one can of condensed milk so I'm not sure if this is the one that you are looking for or not. Maybe the other recipe had been doubled? Crackling Coconut Cream Pie Crunchy toasted coconut on a cloud of whipped cream tops this favourite of cream pies. Add a hint of mango for a taste of the islands ! Prep Time: 15 minutes plus chilling time Serving: 6-8 Ingredients: 3 tbsp (45 mL) cornstarch 1/4 tsp (1 mL) salt 1 2/3 cups (400 mL) water 1 can (300 mL) Regular or Low Fat Eagle Brand� sweetened condensed milk 4 egg yolks 1/2 cup (125 mL) sweetened, flaked coconut, toasted 1 tsp (5 mL) vanilla extract 1 (9"/23 cm) frozen deep dish pie shell, baked and cooled 2-3 cups (500-750 mL) whipped cream (optional) Toasted coconut (optional) Mango coulis/sauce (optional) Preparation: 1. Dissolve cornstarch and salt in water; whisk in Eagle Brand, eggs yolks and coconut. 2. Cook over medium heat, stirring constantly until thick and bubbly. Remove from heat; stir in vanilla. 3. Pour filling into baked pie shell; cool. Cover and chill 3-4 hours. 4. Spread whipped cream over top of pie and sprinkle with toasted coconut. Serve pie slices on a bed of mango coulis, if desired. Here is a link that might be useful: EagleBrand Coconut Cream Pie...See MoreBoston Cream Pie.....in need of rescue
Comments (13)Susy, not sure which recipe Sharon uses, but this is my favourite Boston Cream recipe. I've been making this recipe since before I was married. If you have a chance to make the cake either early in the day or the day before it gives the custard a chance to really meld with the cake. Ann Home Cookin Chapter: Recipes From Thibeault's Table Boston Cream Pie ================ 1/3 cup butter 1 cup sugar 1 egg 1-1/2 cups sifted all-purpose flour 2-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla . Cream the butter and sugar until light and fluffly. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350� oven for about 30 minutes, or until the cake springs back when lightly touched in the center. Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer. Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.) Cream Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill. Chocolate Icing 2 squares of chocolate 1 cup sifted icing sugar 2 tablespoons butter 1 tablespoons hot water 1 teaspoon vanilla Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately....See Moreplllog
8 years agoLars/J. Robert Scott
8 years agoannie1992
8 years agolindac92
8 years agoplllog
8 years agoparty_music50
8 years agolast modified: 8 years agoLars
8 years agoshirl36
8 years agosheilajoyce_gw
8 years agoJasdip
8 years agolast modified: 8 years agoLars
8 years agoDYH
8 years agoshirl36
8 years agoannie1992
8 years agoLars/J. Robert Scott
8 years agoDYH
8 years agoUser
8 years agoJasdip
8 years agolast modified: 8 years agoshirl36
8 years agoJasdip
8 years agoLars/J. Robert Scott
8 years ago
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