Cream Pies

Vanilla Cream Pie

When making the filling, stay at the stove and stir constantly or else it will burn on the bottom.

To prevent the eggs from scrambling when added to hot ingredients, follow the instructions below to temper the egg mixture by bringing it closer to the temperature of the ingredients to which they'll be added.

Crust:

• Dough for 1 deep-dish homemade pie crust

1. Preheat oven to 350 degrees F.
2. Cover pie crust with foil or parchment paper.
3. Fill with pie weights, raw rice or dried beans.
4. Bake in the centre of the oven according to baking directions or till crust is light golden and dry in the centre.
5. Remove the foil and weights.
6. Set pie crust on a baking rack and set aside till needed.

Basic Filling:

• 2 large beaten eggs
• 2 cups homogenized (whole) milk
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 tsp. salt
• 1 Tbsp. butter
• 1 tsp. pure vanilla extract
• 1 to 2 cups whipping cream, whipped and sweetened to taste with icing sugar if desired

1. Beat eggs in a bowl till whites and yolks are well blended.
2. Mix in 1 cup of the milk. Set aside.
3. Combine flour, sugar, salt in a medium heavy-bottomed pot.
4. Add the 1 cup of remaining milk to the pot.
5. Whisk till smooth.
6. Set pot on stove over medium heat.
7. Bring to a simmer, whisking constantly.
8. Continue to whisk till smooth and very thick, about 2 minutes. Remove from heat.
9. Temper the cold egg/milk mixture with 1/2 cup of the hot mixture, by whisking the hot mixture into the cold, adding the hot mixture slowly by spoonfuls.
10. Then whisk the tempered egg mixture into the pot with the remaining hot mixture till well-combined.
11. Remove from heat, stir in butter and vanilla, let sit 2 minutes.
12. Pour and spread the filling into the baked pie crust.
13. Cool pie on a baking rack to room temperature.
14. Filling should set once cooled to roo temperature. If not, refrigerate the pie to set.
15. When ready to  serve, top and spread entire pie with whipped cream, or garnish individual portions with a dollop or piped spirals of whipping cream. Use 1 cup of whipping cream, whipped, for an ge pie, for a higher pie use 1-1/2 to 2 cups of whipping cream.

Chocolate Cream Pie Variation

1. Make Basic Filling as above BUT when you add the butter and vanilla, also add 1/2 cup semi-sweet chocolate chips.
2. Stir till chocolate completely melts.
3. Fill and finish pie as described in the basic recipe.
4. Garnish pie with chocolate chips, shaved chocolate or a drizzle of chocolate sauce.
5. Garnish each wedge with a few berries and a mint sprig.

Coconut Cream Pie Variation

1. Make Basic Filling and remove from heat.
2. When adding the butter and vanilla, also add 1 cup medium, unsweetened coconut flakes.
3. Fill and finish pie as described in the basic recipe.
4. Garnish top of whipped cream with toasted coconut.
5. To make toasted coconut, spread about 1/2 cup of medium, unsweetened coconut flakes on a non-stick baking sheet. Bake in 350 degrees F oven 10-12 minutes, stirring a few ties, or till coconut brown lightly and evenly.

Banana Cream Pie Variation

1. Make Basic or Chocolate Filling.
2. Cool till almost at room temperature but still spreadable.
3. Slice 2 medium bananas into a bowl and add 2 tsp fresh lemon juice.
4. Place banana slices into the bottom of the pie shell.
5. Pour and spread basic or chocolate filling over top.
6. Finish as described but garnish with a few fresh banana slices just before serving.

Banana Meringue Cream Pie 

• 1 baked 9" pie shell

Filling:

• 1/2 cup sugar
• 2 Tbsp cornstarch
• 2 Tbsp flour
• 2 cups hot milk
• 3 large eggs, separated 
• 1 tsp vanilla
• 3 ripe bananas

Meringue:

• 2 egg whites at room temperature
• 4 Tbsp sugar

1. Preheat oven to 325 degrees F.
2. Separate eggs while cold, 3 yolks into 1 dish, 2 whites into another. (1 egg white will be left over).
3. Blend sugar with cornstarch and flour in a saucepan. Add the hot milk and cook over low heat, whisking constantly until thickened.
4. In a small bowl, beat the 3 egg yolks well. Stir a little of the hot milk mixture into the yolks, then add the yolks to the hot custard, whisking constantly. Take off heat and cool slightly.
5. Stir vanilla into slightly cooled cooked mixture.
6. Make meringue: beat 2 egg whites until soft peaks form, then add 1 Tbsp sugar at a time, beating well after each addition. Continue beating until meringue stands in stiff peaks. Set aside.
7. Slice bananas and arrange slices to cover bottom of cooked cooled pastry shell.
8. Pour cooked filling over banana slices.
9. Top pie with meringue.
10. Bake in preheated 325 degree F. oven about 30 minutes until golden.