CREAM PIE FILLING RECIPES

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BASIC CREAM PIE FILLING RECIPE - BAKING.FOOD.COM



Basic Cream Pie Filling Recipe - Baking.Food.com image

This recipe came from a lady from Kaysville, Utah who came to our women's group to teach us how to make pies. All I can remember is that she was called the Pie Lady. This pie will make any kind of cream pie but I particularly like the banana cream variation. This makes enough for two pies.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 pies, 16 serving(s)

Number Of Ingredients 7

5 cups milk
2 eggs
1 cup sugar
1 (3 ounce) package jello brand pudding (this cannot be the instant kind)
1 teaspoon vanilla
1/2 teaspoon lemon juice (if making any kind except chocolate)
1/2 cup cornstarch

Steps:

  • Whisk all of your ingredients together in a pan.
  • Cook on high until it is almost to a boil.
  • Reduce heat to medium and take off when it has started to boil again.
  • Cool thoroughly with plastic wrap placed directly on top of filling.
  • Spoon into 2 pre-baked and cooled pie shells.
  • Note: Use the flavor of jello pudding to correspond to the pie you are making, banana for banana cream, chocolate for chocolate cream etc. Sliced bananas, coconut, grated chocolate etc. can be added to the filling or the bottom of the shells before adding cream filling.
  • Bonus note: Mix 1 cup Coolwhip with 1 pint of whipping cream after whipping to stabilize the cream. It will taste like fresh cream and will not get watery. You can cover your cream pies in this whipping cream and it will stay nice for as long as the pie lasts.

Nutrition Facts : Calories 129.3, FatContent 3.6, SaturatedFatContent 2, CholesterolContent 37.5, SodiumContent 53.7, CarbohydrateContent 21, FiberContent 0, SugarContent 13.7, ProteinContent 3.4

BASIC CREAM PIE FILLING | JUST A PINCH RECIPES



Basic Cream Pie Filling | Just A Pinch Recipes image

Cream pies are a big hit in our family, as well as our friends. This recipe is a basic filling for all cream pies such as coconut, chocolate, pineapple, etc. It is also good for fillings in cakes and desserts. This basic filling is so simple and used in all my cream pies. You can add the egg yolks with all the other ingredients, use a whip tool while stirring with no worry of curdling. I top the pies with Marshmellow Creme Meringue (posted on JAP).

Provided by Sena Wilson @ceodau

Categories     Pies

Number Of Ingredients 7

1 cup(s) sugar, granulated
2 cup(s) milk
- dash of salt
1/2 stick(s) butter
4 tablespoon(s) flour (level tbs.)
2 - egg yolks
1 teaspoon(s) vanilla

Steps:

  • Mix flour and sugar in your sauce pan. Then add milk, salt, butter; slightly whip egg yolks until incorporated together and add to other ingredients in pan. Cook over medium heat, stirring constantly with a whip tool. When the mixture thickens and starts to come to a boil, remove from heat; add vanilla. Pour into pie shell.
  • Variations: Chocolate pie - add 3 tbs cocoa to flour and sugar. For coconut, add 1 cup of coconut after removing from heat. For pineapple, add 1 small can drained, crushed pineapple after removing from heat. For lemon, add lemon juice to your "taste".
  • Pour filling into baked pie shell. Serve with whipped cream, or top with Marshmellow Creme Meringue* and bake until meringue is lightly browned. *Posted on JAP

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BASIC CREAM PIE FILLING RECIPE - BAKING.FOOD.COM
This recipe came from a lady from Kaysville, Utah who came to our women's group to teach us how to make pies. All I can remember is that she was called the Pie Lady. This pie will make any kind of cream pie but I particularly like the banana cream variation. This makes enough for two pies.
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 129.3 per serving
  • Bonus note: Mix 1 cup Coolwhip with 1 pint of whipping cream after whipping to stabilize the cream. It will taste like fresh cream and will not get watery. You can cover your cream pies in this whipping cream and it will stay nice for as long as the pie lasts.
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