Yields: 8 servings
Ingredients for:
Vanilla Cream Pie:
2-1/2 Cups Milk
1/4 Cup Heavy Cream
2 Egg Yolks
2/3 Cup Sugar
4 Tbsp. Cornstarch
2 Teaspoon Vanilla
2 Tbsp. Room Tempature Butter
1 Baked 9-inch Pie Shell: Flakely Pastry or
(Graham Cracker or Chocolate Wafer Crust)
Meringue or Whipped Cream Topping
Directions for Vanilla Cream Pie:
Whisk together the milk, cream and egg yolks. Combine the sugar and cornstarch in a heavy saucepan. Whisk in the yolk mixture and cook over medium heat, stirring occasionally, for 5-minutes. Then stir the mixture constantly until it comes to a boil, about 7 minutes more. Boil, stirring, 1-minute. Remove the saucepan from heat and stir in the vanilla and butter. Pour cooked filling into the baked pie shell and smooth top. Finish with meringue or whipped cream.
Directions for Banana Cream Pie:
Slice 1 or 2 bananas and add to cooked filling before pouring into the pie shell.
Directions for Chocolate Cream Pie:
Increase the sugar to 1 cup. Melt 4-ounces semisweet chocolate in 250 oven and stir into the cooked filling with the butter. Pour into baked pie shell.
Directions for Coconut Cream Pie:
Add 1-1/2 cups flaked sweetened coconut to filling with the butter. Sprinkle toasted coconut if you like.
Directions: for Butterscotch Pie:
Substitute 1/4 cup packed brown sugar for the granulated sugar.
Recipe for Flakely Pastry: (Makes One 2-crust 9" Pie)
2 cups flour
3/4 teaspoon salt
8 Tbsp. cold water
3 tablespoons chilled shortening
1 tbsp. lemon juice or vinegar
Combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse meal. Sprinkle in the lemon juice and 5 to 6 tbsp. cold water, toss until dough just comes together in clumps. Shape into 2 disks, one slightly larger than the other. Wrap in plastic and refrigerate at least 30 minutes.
Recipe for Chocolate-Wafer Crust: (Makes One 9" Crust)
6 Tbsp. Butter
1-1/2 cups Chocolate-Wafer Cookie Crumbs ( Made from 8-oz. Cookies)
2 tbsp. sugar
Melt butter. Combine crumbs and sugar in a mixing bowl. Pour in butter and toss. Press crumbs over bottom ans sides of a 9" pie plate. Chill until firm.
Recipe for Whole-Wheat Pastry: (Makes one 2-Crust 9" Pie)
1 cup all-purpose flour
1 cup Whole-Wheat Flour
3/4 Teaspoon Salt
8 Tbsp. Cold Butter
3 Tbsp chilled shortening
1 egg yolk
Combine the flours and salt in a large bowl. Cut in the butter and shortening until mixture resembles coarse meal. Add the egg yolk. Sprinkle in 5 to 6 Tbsp. cold water, 1 tbsp at a time, and toss until dough comes together in clumps. Shape the dough into 2 discs, one larger than the other. Wrap in plastic and refrrigerate at least 30 minutes.
Recipe for Graham Cracker Crust: (Makes one 9" Crust)
6 tbsp. butter
1-1/2 cups graham cracker crumbs (Made from Twenty 2-1/2 " squares)
1/4 cup sugar
Melt butter. Combine crumbs and sugar. Pour in butter and toss. Press crumbs evenly over sides of a 9" pie plate. Chill until firm or bake at 350 degrees for 8-minutes.
For a Partially or Fully Baked Pie Shell.
Heat oven to 325 degrees. Roll out dough and fit into pie plate. Prick every inch or so with a fork and then chill at least 30 minutes before baking. Line pastry witth a shell of foil slightly larger than the pan and fill with rice or beans to weigh dough and prevent shrinking.
Partially Bake:
Bake 10 to 12 minutes. Remove foil and rice or beans. Return to oven. Bake until cooked through but not yet brown, 3 to 5 minutes.
Fully Baked:
Bake 10 to 12 minutes. Remove foil and rice or beans. Reduce heat to 350 degrees. Return to oven. Bake until golden brown. 10 to 15 minutes.
Note: Purchase prepared crust of your choice , if desired.
Ingredients for:
Vanilla Cream Pie:
2-1/2 Cups Milk
1/4 Cup Heavy Cream
2 Egg Yolks
2/3 Cup Sugar
4 Tbsp. Cornstarch
2 Teaspoon Vanilla
2 Tbsp. Room Tempature Butter
1 Baked 9-inch Pie Shell: Flakely Pastry or
(Graham Cracker or Chocolate Wafer Crust)
Meringue or Whipped Cream Topping
Directions for Vanilla Cream Pie:
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Whisk together the milk, cream and egg yolks. Combine the sugar and cornstarch in a heavy saucepan. Whisk in the yolk mixture and cook over medium heat, stirring occasionally, for 5-minutes. Then stir the mixture constantly until it comes to a boil, about 7 minutes more. Boil, stirring, 1-minute. Remove the saucepan from heat and stir in the vanilla and butter. Pour cooked filling into the baked pie shell and smooth top. Finish with meringue or whipped cream.
Directions for Banana Cream Pie:
Slice 1 or 2 bananas and add to cooked filling before pouring into the pie shell.
Directions for Chocolate Cream Pie:
Increase the sugar to 1 cup. Melt 4-ounces semisweet chocolate in 250 oven and stir into the cooked filling with the butter. Pour into baked pie shell.
Directions for Coconut Cream Pie:
Add 1-1/2 cups flaked sweetened coconut to filling with the butter. Sprinkle toasted coconut if you like.
Directions: for Butterscotch Pie:
Substitute 1/4 cup packed brown sugar for the granulated sugar.
Recipe for Flakely Pastry: (Makes One 2-crust 9" Pie)
2 cups flour
3/4 teaspoon salt
8 Tbsp. cold water
3 tablespoons chilled shortening
1 tbsp. lemon juice or vinegar
Combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse meal. Sprinkle in the lemon juice and 5 to 6 tbsp. cold water, toss until dough just comes together in clumps. Shape into 2 disks, one slightly larger than the other. Wrap in plastic and refrigerate at least 30 minutes.
Recipe for Chocolate-Wafer Crust: (Makes One 9" Crust)
6 Tbsp. Butter
1-1/2 cups Chocolate-Wafer Cookie Crumbs ( Made from 8-oz. Cookies)
2 tbsp. sugar
Melt butter. Combine crumbs and sugar in a mixing bowl. Pour in butter and toss. Press crumbs over bottom ans sides of a 9" pie plate. Chill until firm.
Recipe for Whole-Wheat Pastry: (Makes one 2-Crust 9" Pie)
1 cup all-purpose flour
1 cup Whole-Wheat Flour
3/4 Teaspoon Salt
8 Tbsp. Cold Butter
3 Tbsp chilled shortening
1 egg yolk
Combine the flours and salt in a large bowl. Cut in the butter and shortening until mixture resembles coarse meal. Add the egg yolk. Sprinkle in 5 to 6 Tbsp. cold water, 1 tbsp at a time, and toss until dough comes together in clumps. Shape the dough into 2 discs, one larger than the other. Wrap in plastic and refrrigerate at least 30 minutes.
Recipe for Graham Cracker Crust: (Makes one 9" Crust)
6 tbsp. butter
1-1/2 cups graham cracker crumbs (Made from Twenty 2-1/2 " squares)
1/4 cup sugar
Melt butter. Combine crumbs and sugar. Pour in butter and toss. Press crumbs evenly over sides of a 9" pie plate. Chill until firm or bake at 350 degrees for 8-minutes.
For a Partially or Fully Baked Pie Shell.
Heat oven to 325 degrees. Roll out dough and fit into pie plate. Prick every inch or so with a fork and then chill at least 30 minutes before baking. Line pastry witth a shell of foil slightly larger than the pan and fill with rice or beans to weigh dough and prevent shrinking.
Partially Bake:
Bake 10 to 12 minutes. Remove foil and rice or beans. Return to oven. Bake until cooked through but not yet brown, 3 to 5 minutes.
Fully Baked:
Bake 10 to 12 minutes. Remove foil and rice or beans. Reduce heat to 350 degrees. Return to oven. Bake until golden brown. 10 to 15 minutes.
Note: Purchase prepared crust of your choice , if desired.