Basic Cream Pie

Basic Cream Pie

·         Return crusts to the oven and cook according to package directions. (If you are pressed for time you can bake the crusts in the morning, walk away to fulfill your other responsibilities and come back hours later to make the cream filling.)

There are many variations to this cream pie filling but no matter which variation you choose it is important to have everything out, prepared, and measured BEFORE you begin with the stove. I will be demonstrating a Banana Cream pie.

• The first thing I do is measure the dry ingredients into the saucepan, but DO NOT turn on the heat. (5 Tbsp Corn starch, 1 cup Sugar, ¼ tsp Salt.)

• Next I separate my egg yokes into a small bowl with an immersion blender nearby and plugged in (the blender is not necessary but will beat the eggs better than a fork, making your pie less lumpy).

• Next place 2 Tbsp of butter and the vanilla with a measuring spoon next to the stove and ready.
• Finally cover the bottom of the pie crust with thinly sliced bananas (if making a different variation you will not place anything in the bottom of the crust but will measure the additional ingredients).

• Add milk and half & half to sauce pan. Cook on medium/high heat until thick (don’t let it get too thick or your pie will be lumpy, just thick enough to begin holding some shape but still easy to stir).

Add a few large spoonfuls of thickened cream mixture to eggs yokes and blend well (this prevents the egg yokes from cooking in the pan and causing lumps).

Pour egg yoke mixture back into saucepan and cook for an additional 2-3 minutes (use a timer!).

Remove from heat. Add butter and vanilla and mix well (if you are making coconut, chocolate, or German chocolate pie NOW is when you will add the additional ingredients).

After butter (and chocolate chips, if using) is melted and mixed well quickly pour cream filling (while it is hot!) into prepared pie crust. Congratulations!! You are successful!!

Basic Cream Pie