GIANT CREAM PIE PRO

Mix the crushed cookies with melted butter and granulated or brown sugar. If you’re looking for easy cream pie recipes, I’d opt for a cookie crumb crust made from vanilla or chocolate wafer cookies (like Famous brand), graham crackers, or even a pretzel crust. The great thing about homemade cream pies is that there are so many types.

Here are some questions I often get about homemade cream pies. Making cream pie recipes from scratch doesn’t have to be daunting. For traditional whipped cream, this means adding a little Whip It to the cream to help it stay fluffy and not weep. Speaking of making ahead, I like to have my whole cream pie ready to go, so when topping with whipped cream, I’ll often use a stabilized whipped cream or thawed whipped topping instead of plain sweetened whipped cream with vanilla extract. Use stabilized whipped cream or whipped topping For summertime get-togethers and potlucks, cream pies are super for entertaining since they’re made in advance.ĥ. As a general rule, you need 4 hours minimum, but I like to go overnight if I’ve planned ahead. Once you’ve filled your pie, you need to refrigerate (or freeze) the pie to let it set up. In other words, the cornstarch helps prevent the eggs from curdling when heated. And, a little food science lesson here - the cornstarch helps slow protein coagulation. This ensures the filling will set and hold its shape once I slice the pie. When making a custard or pudding filling, I like to use both cornstarch and egg yolks to thicken the mixture. As you can imagine, if you add ice cream to a hot pie crust, you’ll end up with a melty mess.ģ. This is crucial, especially for custard pies with egg bases (no room for scrambled eggs here!) and ice cream pies. After I pop the crust into the oven, the mixture “melts” together to create a sturdy base that holds up to any filling.Īfter baking the pie crust, be sure to cool it to room temperature before filling. But for the ultimate crisp pie crust, I take it one step further and blend in a little sugar and melted butter with the cookie crumbs. If you want to go the no-bake route, you can mix crushed cookies with melted butter, press the crust into a pie dish, and refrigerate until firm. I prefer a cookie crumb crust base, like one made with graham crackers or vanilla or chocolate wafers. One of the keys to a cream pie that won’t ooze when you cut it is a solid crust.

GIANT CREAM PIE PRO

Note: The Yummly Meal Planner is available to paid subscribers.Īre you new to making cream pies, or do you just want to improve your cream pie-making skills? Follow these hints and you’ll be a pro in no time. Let’s dive in with a few tips for success and some easy cream pie recipes. Making cream pie recipes from scratch doesn’t have to mean a lot of effort, especially with some styles I’m going to share, though you’ll need a little patience while they chill. They’re also the ultimate make-ahead summer dessert, because they need a few hours to set up. Fillings run the gamut from cold pudding topped with mountains of sweetened whipped cream or meringue, to fluffy mousse or chiffon styles, to no-bake ice cream pies.īut whatever the style, cream pies are all served chilled or straight from the freezer, so they’re the perfect dessert to enjoy on a hot day. So what are cream pies, and what makes cream pies different from other pies? Typically, they have a traditional flaky pie crust or cookie crumb crust. And while I do enjoy summer fruit pies served warm with a giant scoop of vanilla ice cream, lately I’ve been craving cold, homemade cream pies. It’s been especially hot this summer in Charleston, where I live. I’d choose a slice over cake any day, especially cool and creamy pies like chocolate cream pie, lemon meringue pie, vanilla custard pie…you name it, and I’m a fan. Above: Key Lime Pie recipe and photograph by Ashley Strickland Freemanĭisclosure: Some of the links in this post are affiliate links, meaning if you follow the link and make a purchase, Yummly makes a commission.

Giant cream pie