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Recipe: Master Recipe for Classic Cream Pie

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From: recipelink.comMaster Recipe for Classic Cream Pie
Source: Cook’s Illustrated, April 1996

Graham cracker-Coated Pie shell

1 9 inch pie shell

1 1/4 cups all purpose flour
1/2 tsp salt
1 tbsp sugar
6 tbsp chilled unsalted butter, cut into 1/4 inch pieces
4 tbsp chilled all vegetable shortening
3-4 tbsp ice water
1/2 cup graham cracker crumbs

1. Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over mixture, tossing to coat butter with a little of the flour. Cut butter into flour with 5 one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than a small pea, about four more one second pulses. Turn mixture into medium bowl.

2. Sprinkle 3 tbsp water over mixture. Using rubber spatula fold water into flour mixture, then repeatedly press down on dough with broad side of spatula until dough sticks together. Shape dough into a ball with hands, then flatten into 4 inch wide disk. Dust lightly with flour, wrap in plastic, and refrigerate 30 minutes before rolling.

3. Generously sprinkle 18 inch work area with 2 tbsp graham crumbs. Remove dough from wrapping and place in center of work area. Scatter a few more crumbs over disk. Roll dough from center to edges to make 9 inch disk, sprinkling additional crumbs on top and underneath to heavily coat dough. Flip and continue to roll into 13 inch disk just under 1/8 inch thick.

4. Place crust in 9 inch pie plate. Trim and flute crust.

5. Refrigerate dough until firm, about 30 minutes. Prick shell at 1/2-inch intervals to keep dough from ballooning during baking. Press a doubled 12-inch square of aluminum foil inside pie shell. Prick aluminum. Refrigerate to let dough relax, at least 30 minutes longer.

6. Adjust oven rack to lowest position and heat oven to 400 degrees F. bake until crust is firmly set. about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crisp and golden brown, about 10-15 minutes longer. Transfer to wire rack and cool completely.

Vanilla Cream Pie
Serves 8

1/2 cup plus 2 tbsp granulated sugar
1/4 cup cornstarch
1/8 tsp salt
5 large egg yolks, lightly beaten
2 cups 2 percent or whole milk
1/2 cup evaporated milk
1/2 vanilla bean, split lengthwise
2 tbsp butter
1-2 tsp brandy
Pie shell from above
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

1. Whisk sugar. cornstarch and salt in medium saucepan. Add yolks, then immediately but gradually whisk in milk and evaporated milk. Drop in vanilla bean. Cook over medium heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8-10 minutes. Once mixture simmers, stir constantly for 1 minute longer. Remove from heat; whisk in butter and brandy. Remove vanilla bean, scrape out seeds and whisk back into filling.

2. Pour filling into shallow pan. Put plastic wrap directly over filling surface to prevent film from forming; cool until warm, about 30 minutes. Pour warm filling into pie shell and wrap as before. Refrigerate until completely chilled at least 3 hours.

3. Whip cream to soft peaks. Add powdered sugar and vanilla; continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve.

Banana Cream Pie
The safest and best place for banana slices is between two layers of filling. If sliced over the pie shell, they will moisten the crust; If sliced over the top they turn brown faster.

Follow the recipe for vanilla cream filling, spooning half the warm filling into cooled pie shell. Peel two medium bananas and slice them over the filling. Top with remaining filling. Continue with recipe.
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