Cream Pie Recipes?

Question

Banana, peanut butter, boston creme, chocolate chip, vanilla, anything goes!

Answer 1

Cream pies are my absolute favorite! Here's a couple really yummy recipes :)

Cookies and Cream Pie

1 1/2 cups milk
1 package (4-serving size) instant vanilla pudding or French vanilla
1 tub (8 ounces) whipped topping, thawed
1 cup coarsely crushed chocolate sandwich cookies
One 9-inch graham cracker pie crust, homemade or purchased
PREPARATION:
In a medium bowl, with an electric beater on medium speed, beat together the milk and pudding for 1 minute, until well blended. Let stand for 5 minutes.
Fold in the whipped topping and crushed cookies; spoon into crust.
Slice pie with a knife dipped in warm water. Garnish with a dollop of whipped cream or whipped topping and cookie crumbs, if desired.
Serves: 6

Banana Caramel Pie

4 cans of sweetened condensed milk
2 graham cracker crusts (KEEBLER)
4 bananas
1 large tub of Cool Whip
4 Skor candy bars crushed
PREPARATION:
To make caramel, follow one of the methods below and cool overnight. Slice bananas; place in crusts, reserving several slices for top. Add Skor candy, reserving some for garnish. Pour caramelized sweetened condensed milk over bananas.
Top with cool whip and garnish with Skor candy pieces. Refrigerate for several hours and serve. Makes 2 pies
Banana caramel pie recipe shared by MaddyMoo
Boiling the cans to make caramel is NOT recommended, but here are alternatives:

Oven: Pour 1 can sweetened condensed milk into a 9-inch pie plate. Cover with aluminum foil and place in larger shallow pan. Fill the larger pan with hot water. Bake at 425° for about 1 1/2 hours, or until thick and caramel colored.

Stovetop: Pour sweetened condensed milk into top of double boiler; place over boiling water over low heat. Simmer for about 1 1/2 hours, or until thick and caramel-colored. Beat caramel until smooth.

Peanut Butter Pie

1 cup confectioners' sugar
1/2 cup crunchy peanut butter
1 pie shell, 9-inch, baked
.
Filling:
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk, scalded
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
PREPARATION:
Combine peanut butter and confectioners' sugar; blend well. Spread all but 3 tablespoons over the bottom of the baked pie shell. Save remaining peanut butter mixture for topping.
In a medium saucepan, blend sugar, cornstarch, and salt.lowly stir in scalded milk then place over medium heat. Cook, stirring constantly, until smooth. Quickly stir about 1/3 of the hot mixture into the beaten egg yolks. Add the egg yolk mixture back to the pan, along with the butter. Continue cooking and stirring until thickened. Remove from heat and stir in vanilla. Pour over peanut butter mixture.

Meringue:
3 egg whites
3 tablespoons sugar
1/8 teaspoon cream of tartar
Beat egg whites, sugar, and cream of tartar until stiff but not dry. Spread over filling. Sprinkle remaining peanut butter mixture over meringue. Place in 300° oven until meringue is lightly browned. Chill the peanut butter pie, or serve at room temperature. Store leftovers in the refrigerator.
Serves 8.

Chocolate Cream Pie

1 3/4 cups cold milk
2 packages (4-serving size each) Chocolate or Chocolate Fudge Instant Pudding
1 container (8 oz.) Whipped Topping, thawed
1 prepared chocolate cookie crumb crust or graham cracker crust, 9-inch
PREPARATION:
Pour cold milk into large mixing bowl. Add pudding mix. Beat with wire whisk until well mixed. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust.
Refrigerate the pie for 4 hours or until set.Garnish with additional whipped topping and grated chocolate, if desired. Store leftover pie in refrigerator.

Pineapple Merigne Pie

1 cup sugar
1/2 cup all-purpose flour
1 teaspoon lemon zest
1/4 teaspoon salt
1 cup water
1/3 cup lemon juice
1 small can (8 ounces) crushed pineapple, undrained
3 eggs, separated
1 tablespoon butter or margarine
1/4 teaspoon cream of tartar
1/3 cup sugar
1 baked pie shell, 9-inch
PREPARATION:
In a 2-quart saucepan, combine 1 cup sugar, flour, lemon zest and salt. Stir in water and lemon juice then undrained pineapple. Bring to a boil, stirring constantly. Continue cooking and stirring over medium heat until thickened.
Beat egg yolks lightly in a small bowl; blend about 1/4 of the hot mixture. Return egg yolk mixture to the hot mixture in the saucepan; cook 2 minutes longer, stirring constantly. Stir in butter. Pour filling into baked pie shell.
Prepare meringue. Beat egg whites and cream of tartar until frothy. Slowly add 1/3 cup sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to crust. Bake at 400° for 10 minutes, or until browned.

Answer 2

Banana Cream Pie:

1 refrigerated piecrust (such as Pillsbury)
2 cups Vanilla Pudding
2 to 3 ripe bananas, sliced into ¼-inch rounds
1 cup heavy (or whipping) cream, whipped to a soft peak
Chocolate shavings for garnish

Place the piecrust dough in a 9-inch pie plate. Line the pie plate with the dough, then prick the dough several times with a fork. Refrigerate for 10 minutes. Line the dough with foil, tightly fitting it into the edge and up the side. Fill with pie weights or uncooked rice and bake 15 minutes at 400° F. Remove the foil and pie weights and bake an additional 10 minutes or until golden. Let stand until cool. Line the bottom of the pie shell with the bananas. Spoon the pudding over the bananas and smooth to cover. Spread a layer of the whipped cream on top, and garnish with the chocolate shavings. Serve immediately or keep in the refrigerator until needed, for a maximum of 2 hours.

Yield: Makes 8 servings

Answer 3

Banana Cream Pie
From Country Woman






INGREDIENTS


1 cup cold milk

1 cup (8 ounces) sour cream

1 package (3.4 ounces) instant vanilla pudding mix

1 pastry shell (9 inches), baked

3 medium firm bananas, sliced into 1/2-inch pieces

1 carton (8 ounces) frozen whipped topping, thawed




SERVINGS 6-8

CATEGORY Dessert

METHOD Baked

PREP 25 min.

TOTAL 25 min.





DIRECTIONS



In a mixing bowl, beat milk, sour cream and pudding mix until smooth. Place a third of the banana slices into pastry shell. Top with half of the pudding mixture. Repeat layers. Arrange the remaining bananas on top cover with whipped topping. Chill for at least 2 hours. Yield: 6-8 servings.

Answer 4

a very simple pie to make, buy a bunch of bananas, 2 boxes of banana cream pudding, a pie crust and tub of whipped cream. Make the pudding chop the bananas up into the pudding stir it up and pour in to pie crust. put it into the refrigerator until pudding cools than before serving put the whipped cream on as the topping, maybe add a little Hershey's chocolate syrup for looks over the top and added flavor. You can do the hole thing for under $10. have fun

Answer 5

Banana Chocolate Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 cup + 1 Tablespoon cocoa powder
1/4 teaspoon salt
2 cups milk
2 egg yolk, beaten
1 teaspoon vanilla
3 bananas, sliced & divided
1 (8-inch) prepared graham cracker pie crust
1/2 cup whipping cream

Mix the sugar, cornstarch, 1/4 cup cocoa and salt in top of a double boiler. Blend in 1/2 cup milk and
egg yolks, stir until smooth. Stir in remaining milk. Cook cocoa mxture over boiling water, stirring
continually, until thickened, about 5 minutes. Remove from heat; stir in vanilla. Cool slightly. Arrange
a third of the banana slices in bottom of pie crust. Spoon half the chocolate mixture over bananas.
Repeat layering. Cover loosely and refigerate 15 minutes. Beat cream with electric mixer set at high
speed until soft peaks form, about 5 minutes. Top each serving with whipped cream; garnish with
remaining banana slices and cocoa.

Answer 6

Banana Cream Pie
1 pkg of instant vanilla flavored pudding and pie mix
1 lb banana's
1-9in pie shell (follow ins. on wrapper to bake crust first) or a 9 in graham cracker crust
Cool Whip

Mix pudding according to the directions for pie on the box.
Slice bananas into bottom of pie crust .
Pour pudding over banana's and top with Cool Whip.

Answer 7

Classic Banana Cream Pie
Servings:4

INGREDIENTS:
1/2 (9 inch) baked pie shell
1 tablespoon and 1-1/2 teaspoons cornstarch
2/3 cup water
1/2 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1-1/2 egg yolks, beaten
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
1-1/2 bananas, sliced and dipped in
lemon juice from concentrate and drained
Whipping cream, whipped

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DIRECTIONS:
In heavy saucepan, dissolve cornstarch in water; stir in EAGLE BRAND® and egg yolks. Cook and stir until thickened and bubbly.
Remove from heat add butter and vanilla. Cool slightly. Arrange 2 sliced bananas on bottom of prepared pie shell. Pour filling over bananas; cover.
Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers.

Answer 8

Peaches 'N Cream Pie

"A wonderfully, easy pie to make that is good warm or cold, and makes its own crust!"
Original recipe yield: 1 pie.
Servings:8 (change)

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INGREDIENTS:
3/4 cup all-purpose flour
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter
1 egg
1/2 cup milk
2 1/2 cups canned sliced peaches, syrup reserved
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

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DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.


Sugar Cream Pie I
Submitted by: C. Banes
"This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must haves for this to be at its best. People always ask for the recipe."
Original recipe yield: 1 pie.
Prep Time:30 MinutesCook Time:30 MinutesReady In:1 Hour Servings:8 (change)

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INGREDIENTS:
1 (9 inch) pie crust, baked
4 tablespoons cornstarch
3/4 cup white sugar
4 tablespoons butter, melted
2 1/4 cups half-and-half cream
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon

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DIRECTIONS:
Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook, stirring constantly, until thick and creamy. Add vanilla.
Preheat oven broiler to high.
Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate.

Answer 9

Cream Pies
Cream
http://pie.allrecipes.com/az/CreamPie.asp

Banana
http://pie.allrecipes.com/az/BnnCrmPiIV.asp
http://pie.allrecipes.com/az/77345.asp

Coconut
http://pie.allrecipes.com/az/CoconutCrmPie.asp

Peaches 'N Cream
http://pie.allrecipes.com/az/PeachsNCreamPie.asp

Butter Rum
http://pie.allrecipes.com/az/ButterRumCreamPie.asp

Pistachio
http://pie.allrecipes.com/az/PistachioCreamPie.asp