Dads Chocolate Cream Pie And Variations Recipes
CREAM PIE (CHOCOLATE, COCONUT, AND BANANA VARIATIONS)
Hands down, the BEST cream pie recipe I've ever tasted! It was passed down from my mom, who got it from a neighbour while living briefly in Los Angeles way back in 1969. The chocolate variation has been the universal birthday 'cake' in my family for almost as long as I can remember. I've adapted it to be more microwave friendly and even less time-consuming than the original. (Cooking time is cooling time) In case you don't have a microwave or just want to try this on the stovetop, see my cousin CrystalB's Recipe#108268 for the method.
Provided by Swan Valley Tammi
Categories Pie
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a microwavable bowl, mix sugar, flour, and salt.
- In a separate bowl, whisk milk and eggs or egg whites. Add to dry ingredients.
- Microwave for two minutes and stir.
- Return to microwave for one minute intervals, stirring in between, until custard starts to cook. (3 or 4 more minutes. I generally quit cooking after a 1-inch ring of cooked custard forms around the edge of the bowl.).
- Remove from microwave and add margarine and vanilla.
- Cool slightly and pour into pie crust. Cover with wax paper and refrigerate 2 hours before serving.
- *Chocolate Cream Pie: Add 1/2 cup semi-sweet chocolate chips with margarine and vanilla and mix until chips are completely melted. Pour into crust.
- *Banana Cream Pie: Slice 2 or 3 bananas into bottom of pie crust before pouring pie filling over top.
- *Coconut Cream Pie: Add 1/2 cup coconut with margarine and vanilla and pour into pie crust.
- Serve with whipping cream and garnishes of your choice.
CHOCOLATE CREAM PIE
Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. -Mary Anderson, De Valls Bluff, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.
Nutrition Facts : Calories 488 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 413mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
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