FRESH CREAMPIE RECIPES
FRESH BERRY CREAM PIE RECIPE | LAND O’LAKES
Steps:
- Heat oven to 475°F.
- Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into a ball; flatten slightly.
- Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters; place into ungreased 9-inch glass pie plate. Unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Prick crust all over with fork. Bake 8-10 minutes or until lightly browned. Cool completely.
- Place berries, sugar and water in bowl; mix lightly. Let stand 20 minutes.
- Strain berry mixture; add water, if necessary, to make 1 1/4 cups juice. Combine juice mixture and cornstarch in medium saucepan; mix well. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture boils. Cool 10 minutes.
- Spoon berry mixture into pie shell; pour cornstarch mixture over berries. Cover; refrigerate 4 hours or until set.
- Beat whipping cream and powdered sugar in chilled bowl until soft peaks form. Add sour cream and vanilla. Beat until stiff peaks form.
- Cut pie into wedges; dollop with topping. Garnish with additional berries, if desired.
Nutrition Facts : Calories 360 calories, FatContent 21 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 65 milligrams, SodiumContent 150 milligrams, CarbohydrateContent 40 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 3 grams
BANANA CREAM PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.
Nutrition Facts : Calories 338 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 236mg sodium, CarbohydrateContent 49g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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This recipe was given to me by a relative. She reports that she found it in a McCalls Cookbook leaflet in the '60s. Made with fresh coconut, grated, it is the best I've ever eaten.
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Total Time 40 minutes
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Total Time 40 minutes
Calories 750 per serving
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BANANA CREAM PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Calories 338 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Calories 338 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly. , Slice bananas into crust; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, garnish with whipped cream and additional sliced bananas.
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FRESH COCONUT CREAM PIE - BIGOVEN.COM
"Original recipe from Sophistimom: http://sophistimom.com/fresh-coconut-cream-pie/
My hubby loves coconut cream pie so I thought I'd see if fresh coconut makes it even more irrisistible."
From bigoven.com
Reviews 5
Total Time 3 hours 30 minutes
Cuisine not set
Calories 430 calories per serving
From bigoven.com
Reviews 5
Total Time 3 hours 30 minutes
Cuisine not set
Calories 430 calories per serving
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Reviews 4.5
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