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Favorite Cream Pie Recipes
by Rachel Paxton
The holidays are just around the corner and you are probably planning what kinds
of pies to make this year. If your family is
tired of fruit pies or if you just want to try something new, try making a cream
pie! These pie recipes are very easy to prepare
and are sure to be family favorites during the holidays or any time of year.
Velvet Smooth Chocolate Cream Pie
3/4 c. granulated sugar
1/2 c. all-purpose flour
1/4 tsp. salt
2 eggs
2 c. milk
1 tbsp. butter
1 tsp. vanilla
1/2 c. semi-sweet chocolate pieces
1 baked and cooled 9 inch pie shell
Cooking Instructions:
In a heavy saucepan, mix sugar, flour, and salt. Add eggs and milk. Beat with
whisk until smooth. Bring to a boil over medium
heat, stirring until smooth and thickened. Remove from heat; stir in butter and
vanilla. Add chocolate pieces and stir until completely melted. Pour into baked
shell. Chill. Spread with whipped cream; garnish with shaved chocolate. Keep
refrigerated.
Banana Cream Pie
3 bananas
2 c. milk
2 (3 1/2 oz. each) pkg. instant vanilla pudding
1 (16 oz.) carton sour cream
1 baked and cooled 9 inch pie shell
Cooking Instructions
Line bottom of baked pie shell with 3 sliced bananas. In a large bowl beat
together milk, pudding, and sour cream. Pour pudding mixture over bananas and
refrigerate 2 hours before serving. Pie will set quickly. Top with whipped
cream. Keep refrigerated.
Sour Cream Lemon Pie
1 c. sugar
3 1/2 tbsp. cornstarch
1 tbsp. lemon rind, grated
1/2 c. fresh lemon juice (3 lemons)
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. sour cream
1 c. heavy whipping cream, whipped
1 baked and cooled 9 inch pastry shell
Cooking Instructions:
Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks, and milk in heavy
saucepan. Cook over medium heat until mixture thickens. Stir in butter and cool
to room temperature. Stir in sour cream and pour into baked pie shell. Top with
whipped cream. Keep refrigerated.
Coconut Cream Pie
2/3 c. sugar
3 tbsp. cornstarch
1/2 tsp. salt
3 c. milk
3 beaten egg yolks
1 tbsp. butter
1 1/2 tsp. vanilla extract
2 c. shredded coconut
Whipped cream for (topping)
1 baked and cooled 9 inch pastry shell
Cooking Instructions:
In a heavy saucepan combine sugar, cornstarch and salt. Gradually stir in milk.
Cook slowly, stirring constantly, until mixture
thickens and boils. Boil 1 minute. Remove from heat. Place egg yolks in a bowl.
Stir in 1/2 sugar mixture. Stir egg mixture in saucepan. Boil, stirring
constantly, for 1 minute longer. Remove from heat. Stir in vanilla and butter.
Add 3/4 cup coconut. Pour immediately into pie shell. Chill thoroughly. Top with
whipped cream. Sprinkle remaining coconut on top. Keep refrigerated.
Rachel Paxton is a freelance writer and mom who is the author of What's for
Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For
more recipes, organizing tips, home decorating, crafts, holiday hints, and more,
visit Creative
Homemaking at http://www.creativehomemaking.com. |