Recipe: 19 Cream Pie Recipes

CHOCOLATE CREAM PIE
1/3 c. flour or 1/4 c. cornstarch
1 c. sugar
1/4 tsp. salt
2 c. milk, scalded
3 tbsp. butter
1/2 tsp. vanilla
2 (1 oz.) sq. unsweetened chocolate
3 eggs
Mix flour, sugar and salt. Gradually add milk that has had chocolate melted in it. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes. Remove from heat. Add small amount of cooked mixture to egg yolks; stir into remaining hot mixture. Cook 1 minute, stirring constantly. Add butter, vanilla and cool. Pour in baked pie shell. Cover with meringue made of 3 egg whites and 6 tablespoons sugar. Bake in moderate oven, 350 degrees, for 15 minutes.

RHUBARB CREAM PIE
1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
1 tbsp. butter
2 well-beaten eggs
3 c. cut rhubarb
1 recipe plain pastry
Blend sugar, flour, nutmeg and butter. Add eggs; beat smooth; pour over rhubarb in 9 inch pastry-lined pie pan. Top with pastry. Bake in very hot oven, 450 degrees, for 10 minutes then in moderate oven, 350 degrees, for about 30 minutes.

PEACH CREAM PIE
1 1/2 lbs. (3 c.) fresh peaches,
peeled and sliced
1 (9 inch) unbaked pie shell
2 eggs
1 c. sugar
1/4 c. all-purpose flour
1 c. heavy cream
1 tsp. vanilla
Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, and flour. Stir in cream and vanilla, blend well. Pour over peaches. Bake at 375 degrees for 40 to 50 minutes or until center shakes slightly when moved. Serve warm; or for firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.

BERRIES & CREAM SUPREME PIE
1 baked 9" pastry shell
1 egg
1 tbsp. salad oil
4 oz. ricotta cheese, room temperature
4 oz. cream cheese, room temperature
1/3 c. sugar
1 tsp. finely grated lemon peel
1 pt. fresh strawberries, hulled
1 c. strawberry jelly
2 sprigs fresh rosemary or
1 tsp. dried in cheesecloth garni
bag
Preheat oven to 350 degrees. In a blender, combine the egg, oil, ricotta and cream cheese and sugar. Blend well. Fold in the lemon peel. Pour mixture into the baked pastry shell, using a rubber spatula to make level. Bake in the preheated oven for 25 minutes or until the filling is barely firm. Remove when baking is complete and cool. Meanwhile, place the jelly and rosemary in a saucepan. Bring to a boil while constantly stirring. Reduce heat to simmer and cover. Simmer for 10 minutes. Discard rosemary sprigs (or garni bag) and cool. Arrange the berries on the top of the baked pie, hull side down, with the smallest berries on the outside of pie, and the largest ones in the center. Carefully spoon the cooled jelly over each berry, one by one. Place completed pie in the refrigerator until the jelly has set (about 1/2 hour). Refrigerate any leftover portions. Makes 8 servings.

TOFFEE BANANA CREAM PIE
2 (3 oz.) pkgs. cream cheese, softened
1/2 c. butterscotch caramel fudge ice
cream topping
3 c. sliced bananas
2 (1.4 oz.) toffee candy bars, chopped
1 1/3 c. whipping cream
2 tbsp. brown sugar
1 tsp. vanilla
Step 1: Combine cream cheese and caramel topping; beat until smooth. Spread over bottom of baked cooled pie crust. Arrange 3 cups of banana slices over cream cheese. Reserve 2 tablespoons of chopped candy bars; sprinkle remaining candy bars over banana slices. Step 2: Beat whip cream, brown sugar, and vanilla until stiff peaks form. Spread over pie. Refrigerate at least 2 hours. Garnish with chipped candy bars. Taylorville, IL

KAHLUA, PEANUT BUTTER CREAM PIE
1 c. thin pretzels, crushed
1 stick melted butter
3 tbsp. sugar
1/2 c. peanut butter
3/4 c. powdered sugar
1 c. milk
1/2 c. Kahlua
1 pkg. vanilla instant pudding
1 c. sour cream
Crush the pretzels in a food processor - leaves a few small chunks. Add butter and sugar, mix well and press in bottom and sides of 9 inch pie plate. Bake at 325 degrees for 10 minutes. Mix peanut butter and powdered sugar until crumbly, sprinkle over crust. Put milk, Kahlua and pudding in bowl, mix, and add sour cream and beat until thick and fluffy. Pour over crust - chill - serve. Garnish with whipped cream and drizzle of Kahlua. Taylorville, IL

APPLE PIE, SOUTHERN CREAM

1. Make 9 inch pie shell. Prick with fork, bake at 350 degrees for about 7 minutes (until set, but not brown). 2. Mix together: 3/4 cup sugar and 2 tablespoons flour. 3. Add and mix 1 cup sour cream. 4. Add 1 beaten egg, 1 teaspoon vanilla, 1/4 teaspoon salt, and 2 cups finely chopped apples. 5. Put into pie shell. Bake at 425 degrees for 25 minutes. (Filling is almost set.) 6. Combine and sprinkle over top of pie: 1/3 cup flour, 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 cup butter. 7. Return to oven for another 8 minutes.

BANANA PECAN CREAM PIE
1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. margarine, softenedFILLING:
1 3/4 c. skim milk
1/4 c. unsweetened apple juice
concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans
To make Crust: Blend cookie crumbs, pecans, and margarine in a bowl. Press into a 9 inch pie plate. Chill 30 minutes. To make Filling: In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving. Serves 8 to 12. Per serving: 172 calories, 22 gm carbohydrate, 3 gm protein, 11 gm fat, 146 mg sodium. Exchanges: 1 starch, 1/2 fruit, 2 fat. Cholesterol: 0 mg per serving.

FRENCH CREAM PIE
1/2 lb. vanilla wafers, divided
1 c. butter, softened
4 eggs, unbeaten
4 c. powdered sugar
2 c. whipping cream
2 lbs. frozen strawberries, drained
4 bananas, sliced
1/2 c. nuts, chopped
Roll wafers into fine crumbs and keep separate. Cream butter with mixer, add eggs and mix well. Add sugar and mix well. Press HALF of the reserved crumbs firmly into a greased 9 x 13 inch baking pan. Spread powdered sugar mixture over crumbs. Whip cream and add drained strawberries (if you use fresh, it will not be as sweet), sliced bananas and nuts. Spread over sugar mixture. Top with the remaining crumbs. Chill overnight. Serves 14 to 16.

FRENCH CHERRY CREAM PIE
--SINGLE PIE CRUST:--1 1/2 c. sifted flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water--FILLING:--1/2 c. whipping cream
1 (3 oz.) pkg. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
1 can pie filling (cherry, strawberry
or blueberry)
Combine flour and salt. Cut in Crisco. Sprinkle with water, one tablespoon at a time. toss with fork. Work dough into a firm ball. Roll on floured surface to 1 1/2 inch larger than pan. Put in pan and flute edge. Prick bottom and sides with fork. Bake at 425 degrees for 10-15 minutes. Whip cream and set aside. Beat cream cheese, vanilla, and powdered sugar until well mixed. Combine with whipped cream. Spread in pie crust. Chill several hours. Spread pie filling on top and return to refrigerator. Serves 6 - 8 inch pie pan. *For FRESH STRAWBERRY PIE: Use Salada Pie Glaze from the Jello section in the grocery store.

RICH ITALIAN CREAM PIE
--FILLING:--8 egg yolks
4 oz. flour (should be weighed almost
1 c.)
6 oz. sugar (a little over 1 c.)
1 qt. of milk
1/2 tsp. cinnamon
4 tbsp. cocoa
1 lemon rind--CRUST:--2 egg yolks
2 c. flour
2 tbsp. sugar
Pinch of salt
1/2 c. shortening
1/2 tsp. vanilla
Pinch of baking powder
Beat eggs, add flour, sugar and milk. In saucepan cook mixture as you would pudding, stirring constantly with lemon rind. When thickened divide in half and add cocoa to 1/2 and vanilla and cinnamon to other half. Set aside to cool (throw away rind). Sift flour, salt, baking powder and sugar together. Add egg yolks and cut in shortening and vanilla. if too dry add a bit of milk. Divide dough for upper and lower crust into 2 balls. Roll out on floured board. Put bottom crust in greased deep 10 inch pie plate (or larger). When filling is cool, pour in vanilla then chocolate on top. Do not mix. Put on top crust. Bake in 300 degree oven 45 minutes to 1 hour. A rich dessert serve small pieces as you would cheesecake.

FRESH BLUEBERRY CREAM PIE
1 c. sour cream
1 tbsp. flour
3/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt
1 egg, beaten
2 1/2 c. fresh blueberries
1 (10 inch) pie shell, unbaked
4 tbsp. flour
2 tbsp. margarine, softened
3 tbsp. chopped pecans
Combine first 6 ingredients and beat at medium speed of an electric mixer until smooth. Fold in berries. Pour filling into pie shell and bake in 400 degree oven for 25 minutes. Remove from oven. Combine remaining 3 ingredients, mixing well. Sprinkle over pie; bake an additional 10 minutes or until golden brown. Serve by itself or with ice cream.

CHERRY CREAM PIE
1 (3 oz.) pkg. cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
1 c. whipping cream, whipped
1 (21 oz.) can cherry pie filling
Almond extract
9 inch prepared graham cracker pie
crust
Cream together cream cheese, sugar and vanilla in a large mixing bowl. Fold in whipped cream. Pour into prepared pie shell. Mix the cherry pie filling with a few drops of almond extract to taste and spoon over the cream cheese mixture. Chill until ready to serve.

STRAWBERRY-PINEAPPLE CREAM PIE
1 (24 oz.) pkg. strawberry Jello
1/2 c. lemon juice
6 pie shells
1 (#10) can crushed pineapple,
drained (save syrup)
Whipped topping
Dissolve Jello in 8 cups boiling water; add lemon juice. Stir 6 cups pineapple juice into Jello. Chill until slightly thickened. Fold in 12 cups topping and crushed pineapple. Pour into 6 baked pie shells. Serves 48.

MICROWAVE CARAMEL NUT CREAM PIE
1 (14 oz.) can Eagle Brand sweetened
condensed milk
1 c. chopped nuts
2 tbsp. milk
1/2 tsp. cinnamon
1 c. (1/2 pt.) whipping cream, whipped
1 pkg. graham cracker pie crust
Pour sweetened milk into 2 quart glass measure. Cook 4 minutes on medium, stirring briskly every 2 minutes until smooth. Cook 12 to 18 minutes more, until very thick and caramel colored, still stirring briskly until smooth. Stir nuts, milk and cinnamon into warm caramelized milk; cool to room temperature. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. HINT: Garnish with pecans dipped halfway in chocolate and a drop of Cool Whip beside them.

MICROWAVE CREAM PIE FILLING
1 c. sugar
1/3 c. flour
2 c. milk
1/2 stick oleo
Dash of salt
1 tsp. vanilla
2 egg yolks
Mix dry ingredients in large glass measuring cup. Beat egg yolks and add to milk. Add this to dry ingredients. Add oleo, microwave on high about seven minutes, stirring every two minutes. Add vanilla and pour into cooked pie shell. (*I let the pie filling cool before adding to cooked pie shell.) Add egg whites, beaten with two tablespoons sugar each egg. Put on pie and bake until brown. If chocolate pie add cocoa to dry ingredients.

MINI OREO ICE CREAM PIE
1 1/2 c. miniature Oreo bite-size
chocolate sandwich cookies
1 qt. any flavor ice cream, softened
(peppermint stick)
1 (9 inch) baked pastry crust
Stir cookies into softened ice cream; spread in prepared crust. Freeze 2 to 3 hours or until firm. Garnish as desired. Let stand 5 to 10 minutes before cutting into wedges to serve.

RAISIN CREAM PIE
1 c. sour cream
1 c. brown sugar
1 c. raisins
Yolks of 2 eggs
1/2 tsp. cloves
1 tbsp. flour
Pinch of salt
Cook raisins with a little water. Boil about five minutes. Beat sugar, egg yolks, sour cream, flour, cloves and salt. Add to raisins. Cook until thickened. Put into baked pie shell. Make meringue of egg whites and brown.

OLD TIMEY LEMON CREAM PIE
1 c. sugar
5 tsp. flour
Pinch salt
2 c. milk
3 egg yolks, beaten
3 tsp. butter
1 tsp. grated lemon rind
1/3 c. pure lemon juice
Baked 9 inch pie shell
Sift sugar, flour and salt into saucepan and gradually add milk, stirring so it will be smooth. Cook over low heat about 10 minutes, stirring steadfastly, until it thickens. Pour a little of this hot mixture over beaten egg yolks. Mix well and put back into mixture on stove. Cook and stir for 5 more minutes. Remove from stove and add butter, lemon juice and rind. Pour into baked pie shell, top with meringue, and bake at 350 degrees until light brown.