Cream Pie Recipe – Brilliant cream pie is maybe the most famous American sweet. Essential, animating, regularly made with a crunchy base skin and a rich, smooth filling, all polished off with a ton of whipped cream.
Table des matières
How to Make Cream Pie Recipe?
It is tangled when and where the principal cream pie was made, yet in the nineteenth century, it began to appear in the most eminent cookbooks of the time. At first, the structure was created utilizing a blend of fundamental flour and oil or spread, making a flaky base with a defiled filling.
In any case, coconut cream pie and banana cream pie are probably the principal combinations that have become signature American baked goods. Cream pies are generally associated with standard American bistros and are cooked and served consistently as a boundless American treat.
Main Ingredients:
- Flour
- Spread
- Sugar
- Egg
- Milk
- Vanilla
- Cornstarch
- Thick Cream
Ingredients:
- For custard
- 2 eggs
- 2 egg yolks
- 250 g of sugar (1/4 cup)
- 40 g (1/3 cup) cornstarch
- 1/4 teaspoon of salt
- 720 ml (3 cups) entire milk
- 1 tablespoon of vanilla substance (or vanilla miso)
- 60 g (4 tablespoons) of margarine
- 4 cut bananas
- For dressings
- 2 cups (480 ml) significant whipping cream
- 30 g (1/4 cup) powdered sugar
- 10 ml (2 teaspoons) of vanilla concentrate
Instructions:
- Add flour, sugar, and sea salt to the food processor and heartbeat to join. Add cubic margarine and press a couple of times. Sprinkle cold water and vodka with the food processor running.
- Focus on the prepared great mat or powder work surface. To gather, wrinkle the prepared great mat over the hitter and press down. Fix into a circle. Encompass it with cling wrap. Refrigerate for somewhere near an hour, ideally short-term.
- Set the grill to preheat to 220 ° C (425 ° F).
- Spot the combination on a generously powdered work surface. Do into a circle around 1/4-inch thick. Do the combination from the center and change the hitter into powder.
- Roll the combination onto a moving pin and spread it gently on the tart skillet. Put the hitter on the tart bread without expanding it. Cut a hitter that is somewhere near 1 inch (2.5 cm) broader than the tart skillet and contort the edges. Then, at that point, wound the lower piece of the cake base with a fork.
- Cover the base and sides of the pot with material paper. Then, put the aluminum foil on the material paper. It should cover the base and support the sides. Add puff heated products or beans.
- Heat in the oven at 220 ° C (425 ° F) for 15 minutes.
- Eliminate the foil with beans and material paper.
- Blend the eggs and cream, then, clean the groundwork of the cake with the past blend. Cover the outside of the cake base with aluminum foil. Glue the base to the lower part of the cake with a fork.
- Prepare on the oven at 220 ° C (425 ° F) for 15 minutes. Then, cut down the temperature to 190 ° C (375 ° F). Dispose of the aluminum foil. Plan until splendid.
- Put the eggs and yolks in a bowl and beat with a whisk.
- Add sugar, cornstarch, salt, and milk to a pot with a phase and mix in with a whisk. Hotness the milk over medium to high hotness for around 5-7 minutes, blending consistently until thickened.
- To set up the eggs, add a huge part of some hot thick milk mix to the eggs and mix persistently with a speed while adding. Then, add another half cup of the hot mix and mix ceaselessly with a rush while adding.
- Then, add the strengthened egg mix to the thick milk mixture and mix in with a race while adding.
- Hotness over medium hotness for 2 minutes to make the mix to some degree thicker and beat ceaselessly.
- Move the custard to a bowl.
- Add the vanilla substance and 60 g of spread to the custard with a whisk.
- Strip the banana and cut it topsy-turvey.
- Spread the lower portion of the cake base with a pitiful layer of custard, then, place a layer of banana cuts in the lower part of the dish and pour the rest of the prepared great cream into the groundwork of the cake.
- Cover the cake with plastic wrap so it sticks to the custard and refrigerates for right around 4-5 hours, notwithstanding, it is ideal to refrigerate for now.
- Beat the significant whipping cream with powdered sugar, being careful so as not to trouble it.
- Then, accelerate to low speed to beat the vanilla pith.
- Spread whipped cream on top of the cake, then, put a ring of banana cuts on top.
Cooking Tips:
Covering:
Despite the shortcrust heated great, you can make a cake player with graham saltines, chocolate chip treats, and shockingly sugared endlessly corn drops.
Custard:
Altogether, the custard doesn’t become knotty. If principal, run the custard through a fine grid sifter to make the silkiest, projection-free custard.
Additional Flavors and Ingredients:
The superbness of cream cakes lies in the manner that you simply need to know a fundamental formula for vanilla cream cakes. Add bananas to a vanilla cream cake to make a banana cream cake. The same applies to coconut, chocolate, or another person/fixing that you want to join into your cake.
For more inspiration, check out this Easy Chocolate Cream Pie recipe from Simply Recipes — it’s another delicious variation you might love!
Classic Cream Pie Recipe
Ingredients
- For the Crust:
- 1 ½ cups 190g all-purpose flour
- ½ cup 115g unsalted butter, cold and cubed
- ¼ cup 60ml ice-cold water
- ½ tsp salt
- 1 tbsp sugar
- For the Chocolate Custard Filling:
- 2 cups 480ml whole milk
- ½ cup 100g granulated sugar
- ¼ cup 30g unsweetened cocoa powder
- ¼ cup 30g cornstarch
- ¼ tsp salt
- 3 egg yolks
- 2 tbsp 30g unsalted butter
- 1 tsp vanilla extract
- For the Whipped Cream Topping:
- 1 ½ cups 360ml heavy whipping cream
- ¼ cup 30g powdered sugar
- 1 tsp vanilla extract
- Chocolate shavings for garnish optional
Instructions
- 1️⃣ Prepare the Crust:
- In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice-cold water and pulse until the dough comes together.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the dough and place it in a 9-inch pie dish. Trim and crimp the edges.
- Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake for another 10 minutes until golden brown.
- 2️⃣ Make the Chocolate Custard Filling:
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in the milk over medium heat, stirring constantly until thickened (about 5-7 minutes).
- In a separate bowl, beat egg yolks. Slowly add a small amount of the hot milk mixture to the eggs, whisking continuously to temper.
- Pour the egg mixture back into the saucepan and cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla extract. Pour into the cooled crust.
- 3️⃣ Chill the Pie:
- Cover the surface with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 4 hours or until fully set.
- 4️⃣ Whip the Cream & Serve:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Garnish with chocolate shavings and serve!
Notes
- For a richer flavor, use dark chocolate instead of cocoa powder.
- Make it ahead: This pie sets better if chilled overnight.
- No-bake version: Use a pre-made crust and chill the custard instead of baking.
If you’re in the mood for something savory before indulging in dessert, check out our Top 5 Recipes for Lasagna That You Must Try – rich, cheesy, and full of flavor!
FAQ – Everything You Need to Know About Cream Pie Recipe
1. How is a Cream Pie Recipe different from a custard pie?
A Cream Pie Recipe typically uses a cooked pudding or custard-like filling that is chilled and topped with whipped cream, while a custard pie is baked with the custard filling in the crust. Cream pies are often lighter and served cold, making them a refreshing dessert option.
2. What is Dolly Parton’s famous Cream Pie Recipe?
Dolly Parton’s version of a Cream Pie Recipe usually refers to her beloved banana cream pie or coconut cream pie. It’s rich, nostalgic, and follows the traditional style of American cream pies — a flaky crust, creamy filling, and a generous whipped topping.
3. What are the 4 main types of pie fillings, and where does a Cream Pie Recipe fit?
the four main pie filling types are fruit, custard, cream, and savory. A Cream Pie Recipe falls under the “cream” category, using a thick, smooth filling often made with milk, eggs, sugar, and cornstarch, and is topped with whipped cream.
4. What are 5 tips for a perfect Cream Pie Recipe every time?
- Use cold butter for a flaky crust.
- Temper your eggs slowly to avoid curdling.
- Cook the filling until fully thickened.
- Chill your pie at least 4 hours before serving.
- Use stabilized whipped cream for longer-lasting toppings.
These tips guarantee your Cream Pie Recipe comes out perfect every time!
5. What are the core principles behind making a great Cream Pie Recipe?
The 5 principles include:
- Balance of texture (crust + filling + cream)
- Proper chilling time
- Quality ingredients
- Smooth custard technique
- Flavor harmony
Following these ensures your Cream Pie Recipe is not just good, but unforgettable.
6. How can I improve my Cream Pie Recipe and avoid common mistakes?
To make a better Cream Pie Recipe, avoid overcooking the custard, ensure the crust is fully baked before filling, and always cool completely before topping with whipped cream. A sprinkle of chocolate or fresh fruit can elevate the final touch.