Cream Pie and Variations

I have many Cream Pie Recipes on this blog and have been searching for one that 'remains standing' when you cut it and doesnt run into of the pan. This recipe is THE recipe. It looks great and stands up!

3/4 cup sugar
2 eggs or 3 egg yolks
1/3 cup flour
1/4 tsp salt
2 cups milk
3 tbsp butter or oleo
1 tsp vanilla

In saucepan mix sugar, flour and salt. Add 1 cup milk; mix smooth.
Bring to boil over medium heat, stirring briskly. Continue to stir and
let boil until smoothly thickened, about 2 minutes. Remove from heat;
with fork beat eggs or egg yolks with remaining 1 cup milk; gradually
stir into hot mixture, then put back over heat. Bring to boil, stirring,
and boil until mixture thickens a bit more, about 1 minute. Remove
from heat, stir in butter and vanilla. Top with meringue or chill and
serve with whipped cream.

Pie Variations-

For vanilla cream pie do not add any additional ingredients
For chocolate cream pie increse sugar to 1 cup and add 1 ounce unsweetened chocolate
For Banana Cream Pie add sliced bananas in bottom of pie crust and on top of filling
For Butterscotch Pie use brown sugar instead of the white sugar
For Coconut Cream Pie make as vanilla cream adding 1 cup of flaked coconut folded into pie filling.

You can top your pie with whip cream or you can use the leftover egg whites to make a merengue.

Merengue-
Beat 3 egg whites together, 1/4 cup sugar and 1/4 tsp cream of tartar till stiff peaks form.

Oreo Pie

1 graham cracker crust or homemade pie crust
2 8 oz. pkg. cream cheese
1 can sweetened condensed milk
dash of lemon juice
1 tsp. vanilla (optional)
Large Tub of cool whip
Oreos


Crush about 8-16 oreo cookies in plastic bag with rolling pin. Set aside. Mix cream cheese with mixer in large bowl. Add sweetened condensed milk, lemon juice and mix till blended making sure there are no lumps. Fold in half of a large tub of Cool Whip into filling and 3/4 of cookies. Spread on cooled pie crust. Top with thin layer of Cool Whip and sprinkle with remaining cookies. Enjoy!

*this is pretty sweet. Use as few or as many Oreos as you desire

Classic Crisco Pie Crust

FOR THE SINGLE CRUST:
Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco® using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.

Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.


Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.


FOR THE DOUBLE CRUST:
Flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust.


Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.


Bake according to specific recipe instructions. For single baked pie shell, heat oven to 425 degrees F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees F for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.

Southern Peanut Butter Pie

1 c. confectioner' s sugar
1/2 c. peanut butter
3 eggs, separated
2/3 c. sugar
1/4 t. salt
1/4 c. cornstarch
2 c. milk (I use half canned, evaporated milk and half water)
2 T. butter
1 t. vanilla
9-inch pie shell, baked

Blend confectioners' sugar and peanut butter until it's coarse, crumbled. Cover bottom of still warm pie shell with 3/4 of mixture of XXXX sugar and peanut butter. Add sugar, salt, cornstarch into saucepan. Add milk and egg yolks. Cook, stirring continuously to keep from burning, until thickened. Take off heat. Add vanilla and butter. Pour over peanut butter/sugar mixture in pie shell. Top with meringue. About halfway into the baking time, sprinkle remaining peanut butter mixture over meringue. Cool well before serving.

Peanut Butter Pie

1/2 cup sugar, brown
1/2 cup sugar
1/2 cup peanut butter, creamy I used 3/4 cup
2 egg
2 tablespoons flour
1 1/2 cups milk
1 tablespoon vanilla I just used 1 teaspoon of vanilla
1 pie shell, 9", baked

In a saucepan, combine the sugars, peanut butter, eggs
and flour.
Gradually stir in the milk. Cook over moderate heat,
stirring constantly, until thick.
Don't boil. Remove from heat and stir in the vanilla.
Pour into the baked pie shell and chill. Serve with
whipped cream. Serves 6.

Cherry O Cheesecake Pie

1 graham cracker crust
1 8 oz. pkg. cream cheese
1 can Eagle Brand milk
1/2 cup fresh lemon juice
1 tsp. vanilla
Drop or two of yellow food coloring if desired
1 can cherry or blueberry pie filling

Soften cream cheese. Whip until creamy. Add milk, lemon juice and
vanilla. Pour into crust. Chill 2-3 hours. Top with pie filling.

Cream Pie

Dry-
1 cup sugar
3 heaping Tbsp flour
3 Tbsp unsweetened cocoa (if you want chocolate pie)

Mix above ingredients together

Wet-
1 cup milk
3 eggs seperated
1 tsp vanilla
2 Tbsp butter

Scald milk and egg yolks that have been thouroughly whisked. ADd dry ingredients. Cook on low heat till simmered and cooked Let cool. Put in baked pie shell.

Variations-
Brown sugar for butterscotch pie
bananas for banana cream pie
coconut for coconut cream pie

Merengue-
3 egg whites
1 tsp cream of tartar
1/2 cup sugar

Beat till stiff peaks form. Spread on top of pie filling.

Easy No Bake Cheesecake

I used the store bought Graham Cracker Pie crust for this.
This recipe is so easy and that is why I like it so much.


1 Pkg. of Cream Cheese (softened)
1/2 cup Sugar (add more to your liking)
1 tsp of Vanilla Extract
couple squirts of lemon juice (add more to your liking)
1 small tub of Cool Whip
1 Graham Cracker pie crust

Mix cream cheese until light and fluffy. Mix in sugar (or if using variation sweetened condensed milk), vanilla, & lemon juice well. Do a taste test and see if you want either more sugar or lemon juice. Fold in cool whip. Add to pie crust and put in freezer to set quickly or put in refrigerator until set.

Variation: Here is another way to make this Cheesecake.
1 pkg cream cheese, softened
1 can eagle brand sweetened condensed milk (smallest can).
1/3 cup lemon juice
1 tsp vanilla
small tub of cool whip
1 Graham Cracker Pie crust.

Topping: any fruit glaze with fruit or plain

Cream Pies (Chocolate, Banana, Butterscotch and Chocolate

A general recipe you can personalize to make Banana, Chocolate, Vanilla and Butterscotch Cream Pies.


3/4 cup sugar
1/3 cup flour or 3 Tbsp cornstarch
1/4 tsp salt
2 cups milk
3 slightly beaten egg yolks- save egg whites for merengue if desired
2 Tbsp butter
1 tsp vanilla

1 baked pie shell

Combine sugar, flour/cornstarch and salt in a saucepan Cook on low heat till bubbly and cook for 2 more minutes, stirring constantly. Beat eggs in bowl and add a small amount of the cooked sauce into the eggs. Mix eggs and mixture together. Add butter and vanilla and stir to mix well. Pour into baked pie shell.


Pie Variations-

For vanilla cream pie do not add any additional ingredients
For chocolate cream pie increse sugar to 1 cup and add 1 ounce unsweetened chocolate
For Banana Cream Pie add sliced bananas in bottom of pie crust and on top of filling
For Butterscotch Pie use brown sugar instead of the white sugar
For Coconut Cream Pie make as vanilla cream adding 1 cup of flaked coconut folded into pie filling.

You can top your pie with whip cream or you can use the leftover egg whites to make a merengue.

Merengue-
Beat 3 egg whites together, 1/4 cup sugar and 1/4 tsp cream of tartar till stiff peaks form.

Banana Cream Pie (cooked)

9 inch baked pie crust
3 Tbsp cornstarch
1 1/2 cups water- cold
1 can (14 ounces) sweetened condensed milk
3 egg yolks beaten
3 Tbsp butter
1 tsp vanilla extract
3 medium bananas, sliced and dipped in lemon concentrate to prevent discoloration
whipped cream

In heavy saucepan dissolve cornstarch in cold water. Stir in sweetened condensed milk and egg yolks. cook and stir until thickened and bubbly stirring constantly. Remove from heat and stir in butter. Arrange 2 bananas on bottom of pie crust. Pour filling over top. Chill 4 hours or till set. Spread top with whipped cream and garnish with remaining banana slices.

* you can use the egg whites for merengue. Beat together 3 egg whites, 1/4 cup of sugar and 1/4 tsp cream of tartar till stiff peaks form. Bake in 300* oven till nice and brown.

Banana Cream Cheese Pie

1 baked 9-inch pastry shell, cooled or 9-inch crumb crust
1 (8oz) package cream cheese, softened
1 can Sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
4 medium-size ripe bananas
2 Tbsp lemon juice

In medium-size bowl, beat softened cream cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in 1/3 cup lemon juice and vanilla. Slice 3 bananas; line crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours. Slice fourth banana; dip in lemon juice and garnish top of pie with banana slices.

*Lil's variation- I made this today with a few variations and it is great. It stays set when you cut through it and it isn't runny at all.

1 baked 9-inch pastry shell, cooled or 9-inch crumb crust
2 (8oz) package cream cheese, softened
1 can Sweetened condensed milk ( I put in a little less)
One tub of cool whip
Squirt of lemon juice
1 tsp vanilla extract
4 medium-size ripe bananas

Make as above recipe and fold in cool whip by hand Top with Whip Cream or more Cool Whip.

Magic Pumpkin Pie

1 unbaked 9-inch pastry shell
2 cups (16 to 17 oz. can) canned pumpkin
1 can sweetened condensed Milk
1 egg
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
3/4 tsp cinnamon

In a large bowl, blend together all ingredients. Turn into pie shell. Bake in moderate (375 degees) oven 50-55 min. or until knife inserted comes out clean. Refrigerate at least 1 hour.

Easy Crust (13by9)

2 cups flour
1/2 cup sugar
1 cup butter

Mix flour and sugar together Cut in butter till mixed together. Press into 13by9 pan.

Easy Graham Cracker Crust (13by9)

1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter melted

Mix crumbs and sugar together. Add butter and press firmly onto bottom of 13 by 9 pan.

Egg Pie

9 inch crust

1 large can of Pet milk or 1 cup milk
5 eggs
1 1/2 cups of sugar
1 1/2 sticks of margarine (room temp.)
1/2 tsp of nutmeg
2 tbsp flour
2 tbsp lemon flavor (some like vanilla extract)

Make pie shell according to your own pie shell directions and bake it.

Mix all ingredients really good and pour into pie crust. Bake at 325 degrees F for 45-55 minutes, or until an inserted knife comes out clean. Do not overcook.

Yogurt Cream Cheese Pie

8 ounces prestirred yogurt
8 ounce cool whip
8 ounces cream cheese
1/3 cup sugar
2 tsp vanilla

Mix together and chill. Garnish with fresh fruit

Deep Dish Pumpkin Pie (13 by 9)

1 3/4 unsifted flour
1/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup cold margarine or butter cut into small pieces
1 cup chopped nuts
16 ounce can pumpkin
14 ounce can sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt

*or use 2 tsp of pumpkin pie spice

350 oven. Combine flour and sugars and cut in margarine till crumbly. Stir in nuts and reserve one cup of crumb mixture. Press remaining mixture on bottom of 13 by 9 pan. In large mixer bowl combine remaining ingredients besides reserved one cup of crumb mixture and pour in pan. Sprinkle crumb mix on top. Bake 55 minutes or till golden.

Traditional Pumpkin Pie

I prefer pumpkin pie made with sweetened condensed milk rather then evaporated milk.

1 9 inch pie crust
16 ounce can pumpkin
14 ounce can sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt

*instead of above seasonings I use 2 tsps of pumpkin pie spice.

425 oven. In large bowl combine all ingredients and pour into pie shell. Pour into pie shell and bake 15 minutes. Reduce oven temp to 350 and bake 35-40 minutes till center is set and toothpick comes out clean. Serve with whip cream.

Cream Cheese Yogurt Pie

1 block cream cheese
1 container (sm) any flavor yogurt pie (1/2for filling and half for topping)
1 cool whip
1/3 cup sugar
2 tsp vanilla

Soften cream cheese and mix in sugar. Blend in half of yogurt, vanilla and cool whip. Pour into prepared graham cracker crust. Top with remaining yogurt.

The Universal Quiche

Prepare pie crust in pan

On bottom of pie crust add your fillings of choice-
crumbled bacon, tuna, spinach, veggies, etc.


Mix together 3 or 4 eggs and 1-2 cups milk, cream,evaporated milk and your choice of seasonings as follows-

salt (depends on other ingredients) pepper, tabasco, onions worcestershire, etc

Top with one cup of your choice of cheese-
swiss, cheddar etc.

Bake 10 minutea at 425 and then 45 minutes at 350 till knife comes out clean and nice and brown. Do not overbake.