Recipes for "cream pie"

Preheat the oven to 300 degrees F (150 degrees C).

Line a 9-inch pie pan with pastry for crust. Place peaches in crust. Set aside.

Beat together sugar and butter in a large bowl until creamy. Add flour, egg, and vanilla; mix well. Spread mixture over the top of peaches in crust.

Bake in the preheated oven for 1 hour.

Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for a couple minutes when you take it out of the fridge).

In a large bowl, vigorously whisk together the flour, sugar (if using), and salt (omit if using salted butter).

Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs, fingers, and knuckles. Work the butter into the dough until you have what resembles a coarse meal with some flattened chunks of butter.

Add the sour cream to the flour and butter mixture. Use a fork to incorporate into the mixture.

Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into two disks. As you work the dough into disks, it should end up smooth, having the consistency of Play-Doh. Don't worry about over-working this dough. Form the disks so that there are no cracks.

Sprinkle all over with a little flour. Wrap tightly with plastic wrap. Once you wrap the dough disk in plastic wrap, you can massage the dough and the edges with your warm hands to close any cracks. Chill in the refrigerator for an hour or up to a day ahead.

After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5 to 10 minutes at room temperature to become more malleable before rolling out.

If it still feels too stiff to roll out, hold your hands around the edges to soften.

To roll out, sprinkle a clean, flat surface with flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath.

Roll out to 12 to 14 inches wide, to an even thickness.

You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie.

Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking.

This crust isn't the best for blind baking since it tends to shrink. More information about pre-baking a pie crust can be found here.

Preheat the oven to 400 degrees F (200 degrees C).

To make the pie: Whisk sugar, flour, and salt together in a mixing bowl. Add sour cream, egg, and vanilla; beat with an electric mixer until combined. Stir in sliced peaches. Pour mixture into pie crust.

Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set, about 30 minutes. Remove from the oven; increase the oven temperature to 400 degrees F (200 degrees C).

To make the topping: Whisk flour, sugar, and cinnamon together in a small bowl. Mix in butter with a fork until the mixture resembles coarse crumbs. Sprinkle crumb topping evenly over pie.

Return the pie to the oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing, about 15 minutes.

Gather all ingredients.

Combine cold milk, pumpkin puree, whipped topping, pudding mix, and pumpkin pie spice in a deep, narrow-bottomed bowl. Beat with an electric mixer on the lowest speed until well blended, about 1 minute.

Pour into the baked pie crust. Cover and refrigerate until set, about 3 hours.

Serve with whipped topping and crushed pecans if desired.

1. Line an 8x8 inch square baking pan with parchment paper.

2. In the bowl of a food processor, combine the pecans, 1 cup coconut, dates, 1 teaspoon vanilla, and pinch of salt. Pulse until finely chopped and easily holds together when squeezed in your hand. Press the base mixture into the prepared pan. Place the pan in the freezer.

Press the base mixture into the prepared pan. Place the pan in the freezer.

3. Going back to the bowl of your food processor (no need to clean it!), combine the cashews, remaining 1 cup coconut, 1/2 cup water, and remaining 1 teaspoon vanilla. Pulse until smooth and creamy. Remove the base layer from the freezer and add the cashew cream in an even layer. Top with sliced bananas.

4. In a separate bowl, whisk together the melted coconut oil, cocoa and honey. Pour the chocolate mixture over the bananas. Place in the fridge and chill until firm, at least 1 hour.

5. Cut into bars and serve topped with fresh bananas and seeds. Keep bars stored in the fridge.

Gather all ingredients.

Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the 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 pie for at least 1 hour before serving.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottom of a 10-inch deep-dish pie pan.

Make crust: Whisk flour, pudding mix, baking powder, and salt together in a large bowl until evenly combined. Add milk, egg, and butter.

Beat with an electric mixer for 2 minutes. Pour into the prepared pie pan.

Make filling: Drain peaches, reserving 3 tablespoons syrup.

Mix 1 tablespoon sugar and cinnamon together in a small bowl until evenly combined.

Beat cream cheese in another small bowl until fluffy. Add 1/2 cup sugar and reserved syrup; beat for 2 minutes.

Arrange sliced peaches over crust mixture.

Spoon cream cheese mixture over peaches to within 1 inch of the pan edge. Sprinkle cinnamon sugar over the top.

Bake in the preheated oven until golden brown, 30 to 35 minutes.

Let sit on the counter for 20 minutes, then chill in the refrigerator for at least 2 hours before serving.

Stir together strawberries and glaze in a large bowl until evenly coated. Place in the refrigerator to chill.

Meanwhile, stir together cream cheese, confectioners' sugar, vanilla, and cinnamon in a medium bowl until well combined.

Beat heavy cream in a large bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour mixture into baked pie crust; top with strawberry mixture. Chill in the refrigerator before serving, at least 1 hour.

Make the crust by placing the flour, salt and sugar in a food processor. Pulse a couple of times to blend. Add the cubed butter. Pulse 5 or 6 times, until the butter has been broken down into pea-sized pieces.

Drizzle 3 tablespoons of water over the ingredients, then pulse again until the mixture starts to look like small pebbles, roughly the size of peas, and forms a dough when you press it together with your fingers. If the mixture is too dry, add the additional 1 tablespoon of water. The dough should stick together when pressed, and not fall apart.

Dump the dough onto a piece of plastic wrap, then shape into a round disk, about 1 inch thick. Wrap tightly with the plastic wrap and chill in the refrigerator for 1 hour or overnight.

When the dough has chilled, roll it out to a 12-inch disk, and fit into a pie pan. Trim the edges of the pie crust and then decoratively crimp the edges, pressing down onto the pan to make sure the crust is anchored to the pan. Place it back in the fridge for 15 minutes.

While the crust is chilling, preheat the oven to 425°F.

Once the crust has chilled, prick the bottom of the crust with a fork. Place a piece of parchment paper over the cold pie crust. Make sure you have enough hanging over the sides to easily remove it later. Pour ceramic pie weights, dry beans, uncooked rice or pennies over the parchment-lined crust. Bake the pie crust for 5 minutes.

Remove the parchment paper lifting the weights in it and transfer to a heatproof bowl or towel to cool. Return the crust to the hot oven and bake uncovered for an additional 3 to 4 minutes or until the top of the crust starts to look dry. Don’t worry if the crust doesn’t look completely baked through. Remove from the oven. Set aside to cool slightly.

Reduce the oven to 350°F.

Into a large bowl add the eggs and salt. Using a fork, beat the eggs with the salt until uniform in color but don’t overbeat. You don’t want it to become too foamy, just enough to blend the egg whites and yolks.

Add the sugar, butter, milk, cornmeal, flour, vinegar, vanilla extract and nutmeg (if using). Mix with a balloon whisk until all the ingredients are blended.

Pour the filling into the crust and then carefully place the pie into the oven.

Bake for 45 to 50 minutes or until the center of the pie no longer wobbles. Check the pie after 30 minutes of baking. If the crust is starting to brown too much, cover the crust with aluminum foil to prevent burning.

Remove the pie from the oven and let the pie cool completely to room temperature before serving.

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Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).

In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.

Bake for five minutes before serving.