The holidays are just around the corner and you’re probably
making plans what forms of pies to make this yr. If your circle of relatives is
bored with fruit pies or in case you simply need to strive something new, strive
making a cream pie! These pie recipes are very clean to prepare
and are sure to be family favorites throughout the holidays or any
time of 12 months.
Velvet Smooth Chocolate Cream Pie
three/4 c. Granulated sugar
half c. All-cause flour
1/4 tsp. Salt
2 eggs
2 c. Milk
1 tbsp. Butter
1 tsp. Vanilla
1/2 c. Semi-sweet chocolate portions
1 baked and cooled nine inch pie shell
Cooking Instructions:
In a heavy saucepan, blend sugar, flour, and salt. Add eggs and
milk. Beat with whisk till smooth. Bring to a boil over medium
warmness, stirring until easy and Smart Whip thickened. Remove from warmth; stir
in butter and vanilla. Add chocolate pieces and stir until
completely melted. Pour into baked shell. Chill. Spread with
whipped cream; garnish with shaved chocolate. Keep refrigerated.
Banana Cream Pie
3 bananas
2 c. Milk
2 (three half of oz.. Each) pkg. Instant vanilla pudding
1 (16 ounces.) carton bitter cream
1 baked and cooled nine inch pie shell
Cooking Instructions:
Line bottom of baked pie shell with 3 sliced bananas. In a massive
bowl beat collectively milk, pudding, and bitter cream. Pour pudding
aggregate over bananas and refrigerate 2 hours before serving. Pie
will set fast. Top with whipped cream. Keep refrigerated.
Sour Cream Lemon Pie
1 c. Sugar
three half tbsp. Cornstarch
1 tbsp. Lemon rind, grated
half c. Fresh lemon juice (3 lemons)
3 egg yolks, barely overwhelmed
1 c. Milk
1/4 c. Butter
1 c. Bitter cream
1 c. Heavy whipping cream, whipped
1 baked and cooled 9 inch pastry shell
Cooking Instructions:
Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks,
and milk in heavy saucepan. Cook over medium heat until mixture
thickens. Stir in butter and funky to room temperature. Stir in
sour cream and pour into baked pie shell. Top with whipped cream.
Keep refrigerated.
Coconut Cream Pie
2/3 c. Sugar
3 tbsp. Cornstarch
half of tsp. Salt
three c. Milk
three crushed egg yolks
1 tbsp. Butter
1 1/2 tsp. Vanilla extract
2 c. Shredded coconut
Whipped cream for (topping)
1 baked and cooled 9 inch pastry shell
Cooking Instructions:
In a heavy saucepan integrate sugar, cornstarch and salt. Gradually
stir in milk. Cook slowly, stirring constantly, till combination
thickens and boils. Boil 1 minute. Remove from heat. Place egg
yolks in a bowl. Stir in half of sugar combination. Stir egg aggregate in
saucepan. Boil, stirring constantly, for 1 minute longer. Remove
from warmth. Stir in vanilla and butter. Add 3/4 cup coconut. Pour
immediately into pie shell. Chill very well. Top with whipped
cream. Sprinkle remaining coconut on top. Keep refrigerated.