HALF A PIE RECIPES

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SUGAR CREAM PIE I | ALLRECIPES



Sugar Cream Pie I | Allrecipes image

This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe.

Provided by C. Banes

Categories     Desserts    Pies    Vintage Pie Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 9-inch pie

Number Of Ingredients 8

1 (9 inch) pie crust, baked
4 tablespoons cornstarch
¾ cup white sugar
4 tablespoons butter, melted
2?¼ cups half-and-half cream
1 teaspoon vanilla extract
2 tablespoons butter, melted
½ teaspoon ground cinnamon

Steps:

  • Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
  • Preheat oven broiler to high.
  • Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 335.5 calories, CarbohydrateContent 33.3 g, CholesterolContent 48.1 mg, FatContent 21.6 g, FiberContent 0.3 g, ProteinContent 2.8 g, SaturatedFatContent 12 g, SodiumContent 191.6 mg, SugarContent 19.6 g

BEST CHOCOLATE CREAM PIE RECIPE - FOOD.COM



Best Chocolate Cream Pie Recipe - Food.com image

This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.

Total Time 7 hours

Prep Time 7 hours

Yield 1 (9-inch) pie

Number Of Ingredients 15

1 1/3 cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust)
1/3 cup butter, melted
1/3 cup sugar (can use less)
2/3 cup sugar
2 tablespoons sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups half-and-half cream
8 (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small)
2 tablespoons butter, softened
1 1/2 teaspoons vanilla
2 cups whipping cream (measure 2 cups before whipping)
1/4 cup sugar (or to taste)
grated semisweet chocolate

Steps:

  • Set oven to 350 degrees F (middle rack).
  • To make crust: mix together all ingredients.
  • Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
  • Bake for 12 minutes: cool completely.
  • For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
  • Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
  • Remove from heat and add in butter and vanilla.
  • Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
  • Spoon the filling into the crust and cover lighty with plastic wrap.
  • Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
  • Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

Nutrition Facts : Calories 6492.7, FatContent 451.4, SaturatedFatContent 268.2, CholesterolContent 1885.1, SodiumContent 3477.8, CarbohydrateContent 605.4, FiberContent 18.8, SugarContent 445.7, ProteinContent 62.4

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