This thread will be just for Cream Pie Recipes. Please feel free to add any reicpes that you would like to share.
1 (9-inch) pie shell or No-Fuss Homemade Pastry 3/4 cup granulated sugar 1/3 cup cornstarch 2 1/2 cups milk 5 egg yolks 1 tablespoon unsalted butter 1 tablespoon vanilla extract 3 large ripe bananas 1 1/2 cups heavy cream Line pie shell in pan with foil; fill with dried beans. Bake in 400 degree F oven 15 minutes. Remove foil and weights. Bake 10 to 15 minutes or until golden brown. Cool on rack. Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk; cook, stirring, over medium heat to thicken, 5 minutes. Remove from heat. Slowly stir 1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan. Return to medium heat. Bring to boiling, stirring constantly. Cook, stirring, 3 to 5 minutes, until very thick. Remove from heat. Stir in butter and 2 teaspoons vanilla extract. Place plastic wrap on surface. Cool 15 minutes. Slice 1 banana; arrange slices in single layer over bottom of crust. Mash second banana in bowl; stir into custard filling. Pour into crust. Place plastic wrap directly over filling. Refrigerate for 4 hours or until firm. Beat cream, remaining sugar and vanilla extract in bowl until stiff peaks form. Uncover pie. Top with cream. Garnish with third banana, sliced. No-Fuss Homemade Pastry: 1/2 cup shortening 1 1/4 cups flour 1/2 teaspoon salt 3 to 4 tablespoons cold water Mix shortening, flour and salt with pastry cutter until blended. Slowly pour in cold water, stirring until mixture begins to come together. Shape dough into ball; Press into disk. Wrap in plastic wrap and chill for 30 minutes. On a floured surface, roll chilled dough into a circle 2 inches larger than bottom of pie plate. To lift pastry onto pie plate, carefully roll halfway around your rolling pin. Gently unroll dough onto pie plate, then press dough into plate without stretching. Flute edges.
1 graham cracker pie crust 1 (3 1/2 ounce) box instant vanilla pudding 1 (3 1/2 ounce) box instant banana pudding 2 cups milk 8 ounces cream cheese, softened 1 (8 ounce) carton nondairy whipped topping 3 ripe bananas 1/2 cup shredded coconut Mix vanilla and banana pudding together with milk. Add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and coconut. Chill for at least 1 hour before serving.
1 graham cracker pie crust* 1 (3 ounce) package instant vanilla pudding 8 ounces whipped cream (approximation, may be little less) 8 ounces cream cheese 3/4 cup granulated sugar 1 teaspoon vanilla extract 2 large bananas (should be firm and yellow) About 1/4 cup melted chocolate chips Chocolate rainbow sprinkles Make pudding according to directions (You can use banana pudding instead of the vanilla or try to make a batch of vanilla and banana pudding and then mix the two). Set in fridge while you make the rest of the recipe. Cream together the cream cheese, sugar and vanilla extract. Beat whipped cream to form stiff peaks and then fold into cream cheese mixture. Remove pudding from fridge and line bottom part of graham cracker crust with a 1 inch-thick layer of pudding. Place bananas on top. Spoon cream cheese mixture over top. Top this with melted chocolate chips mixed with a little bit of heavy cream to thin it out. Lastly, sprinkle chocolate rainbow sprinkles over top.
1 large ripe avocado 1 (14 ounce) can sweetened condensed milk Grated rind of lime 1/2 cup fresh lime juice 2 egg yolks Dash of salt 1 baked 9-inch pie shell Avocado for garnish Chopped nuts Mash avocado well (there should be about 1 1/4 cups). Combine sweetened condensed milk, lime rind and lime juice until mixture is thickened. Fold in avocado. Turn into baked pastry shell and chill for several hours. Garnish with avocado balls (cut avocado in half and scoop out balls with melon cutter). Cover with fresh lemon juice. Sprinkle with chopped nuts.
1 large or 2 small avocados 1/2 cup lemon juice 1 cup sweetened condensed milk 8 ounces cream cheese 1 (8 ounce) container Cool Whip 1 (9-inch) graham cracker crust Blend all ingredients in food processor. Pour into graham cracker crust. Garnish with Cool Whip and freeze about 45 minutes and serve.
3 1/2 cups canned, peeled apricots 1 can sweetened condensed milk 3 tablespoons pineapple juice 1/4 cup lemon juice 1 graham cracker crust 1/2 pint whipping cream Drain apricots; mash. Add remaining ingredients. Mix well. Pour into graham cracker pie crust. Chill overnight. Top with whipped cream. Yields 8 servings.
1 (11 ounce) can mandarin orange segments, well drained 1 (8 ounce) can crushed pineapple, well drained 1 cup milk 1 small box vanilla instant pudding and pie filling mix 1 cup frozen nondairy whipped topping thawed 1/2 cup sweetened coconut flakes 1 (6 ounce) crumb pie shell Additional whipped topping (optional) Additional coconut (optional) Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture. In medium bowl, combine milk and pudding mix; stir well. Add whipped topping; stir well. Add coconut, oranges and pineapple; stir well. Pour into crust. Cover; refrigerate overnight or until firm enough to cut. Garnish with additional whipped topping and coconut if desired
Banana Cream Pie Made Very Easy Approximately 4 Bananas 1 Pre-made Graham Cracker Crust 2 Pkgs of Banana Pudding Mix 1 Tub of Cool Whip In Bowl, Prepare Pudding mix according to package then refrigerate. Slice bananas into discs, then line graham cracker crust with banana slices. Take Pudding Mixture and dump it into graham cracker crust..then place crust in refrigerator for 1 hr After 1 hr has pasted..top crust/mixture with sliced bananas....the top with cool whip. Place a banana slice on top of cool whip in center. REFRIGERATE OVERNITE THEN ENJOY
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