I need a good cream pie recipe.?

Question

Thanks.

Answer 1

Gramp Nido passed away in the early 70's..he was a fantastic cook, but did mess up a kitchen almost beyond rescue in the process.

This is Gramp Nido's Cream Pie Filling recipe
(It is a pain to make, but it is also the recipe that EVERYBODY wants. )

Scald 2 cups of whole milk in a double boiler.
in a small bowl mix
1/3 cup flour
2/3 cups sugar
1/8 teaspoon salt

Add the dry mixture above to the scalded milk gradually while stirring with a wire whip.

Add 2 teaspoons butter (NOT margarine)
and cook until smooth and it just starts to bubble. (gotta use that whip for the duration...that's what makes this a "pain" to make)
As it just starts to bubble, add 3 egg yolks and cook 2 minutes more
Cool, and then add 1 teaspoon vanilla.
When cool, spoon into a pre-baked pie crust and top with whipped cream or your favorite topping.
or
Add 3 sliced bananas for Banana Cream Pie
or
1 1/2 cups of shredded coconut for Coconut Cream Pie

Some things are well worth the effort. Believe me, if you want to impress someone..try this recipe!

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

This is fast, easy and tasty.
Brown 3 Tablespoons of flaked coconut in a frying pan. Just stir around over med heat until it turns brown...no oil needed. Set aside to use later.

Mix up one package of vanilla instant pie filling/pudding using canned coconut milk instead of regular milk. Mix in 3 Tablespoons flaked coconut right from the package.
Mix in 1/2 carton cool-whip. Scoop into pre-made graham cracker pie shell. Chill for 1 hour.

Pile the rest of the cool-whip on top and sprinkle with toasted coconut.

For low sugar version use sugar free pudding and sugar free cool-whip.

Answer 4

Just combine one or more hot guys of your choice, add them in, work into a good lather and then mix in the topping... all will hopefully be ready for the sampling of a uniquely good cream pie.

that's about as good as it gets... low-cal and with way more protein. : )

* * * *

however, if you are referring to the less fun type of cream pie then I refer you to this...

BEST EVER LEMON MERINGUE PIE

1 baked 9 inch pie shell
1 1/2 c. sugar
1 1/2 c. water
1/2 tsp. salt
1/2 c. cornstarch
1/3 c. water
4 eggs, separated
1/2 c. lemon juice
3 tbsp. butter
1 tsp. grated lemon peel
1/4 tsp. salt
1/2 c. sugar
1 tsp. vanilla

Combine 1 1/2 cups sugar and 1 1/2 cups water with salt in a saucepan and bring to a boil.

Mix cornstarch with 1/3 cup water to make a paste; add to the boiling mixture slowly, stirring constantly; cook until thick and clear. Remove from heat.

Beat egg yolks, add lemon juice and stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles. Remove from heat and add lemon peel, butter and vanilla. Cool.

MERINGUE:

Add salt to egg whites and beat until frothy. Gradually add 1/2 cup sugar, beating until glossy and peaks form.

Pour filling into baked pie shell and top with meringue, making sure it goes to edges. Bake in a slow oven, 350 degrees F. about 15 minutes, until lightly brown on top. Chill and serve.

not as much fun, but seriously delicious nonetheless.

Answer 5

Go to my favorite site: http://www.kraftfoods.com
searched for by meal occasion it should pull about 83 choices Cakes/Pies/Cheesecakes, Pies: Pudding

Mile High Oreo Pie or Jello Pudding Cream Pie

Answer 6

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