CREAMED PIE RECIPES

CREAM PIE RECIPE | ALLRECIPES

Cream Pie Recipe | Allrecipes image

Just an old fashioned cream pie.

Provided by Marge Iholts

Categories Desserts Pies Custard and Cream Pies

Yield 1 - 9 inch pie

Number Of Ingredients 8

Ingredients

? cup white sugar
? cup packed brown sugar
1 tablespoon all-purpose flour
1 pinch salt
1 cup heavy whipping cream
2 eggs, beaten
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine sugars, flour, salt, cream, eggs, and vanilla. Mix until smooth. Pour filling into an unbaked pie shell.
Bake for 20 minutes in preheated oven. Lower the temperature to 325 degrees F (165 degrees C), and bake for an additional 20 minutes.

Nutrition Facts : Calories 338.7 calories, CarbohydrateContent 37.7 g, CholesterolContent 87.3 mg, FatContent 19.7 g, FiberContent 0.9 g, ProteinContent 3.7 g, SaturatedFatContent 9.1 g, SodiumContent 148.3 mg, SugarContent 25.8 g

CREAM PIE RECIPE | KELSEY NIXON | FOOD NETWORK

Cream Pie Recipe | Kelsey Nixon | Food Network image

Provided by Kelsey Nixon

Categories dessert

Total Time 1 hours 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
4 egg yolks
2 cups whole milk
2 tablespoons butter
1 1/2 teaspoons pure vanilla extract or 1 vanilla bean split in half lengthwise and seeds scraped
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water

Steps:

In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt.
In a separate mixing bowl, beat together the egg yolks and milk. Whisk the egg mixture into the dry ingredients in the saucepan. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
Remove from the heat and stir in the butter and vanilla. Cook's Note: Add any variations at this point.
Allow the mixture to cool and pour into the baked pie shell. Chill the pie completely and top with fresh whipped cream or other desired topping.
Preheat the oven to 425 degrees F.
In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into two disks, flatten and refrigerate each for at least 15 minutes.
Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.

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