Cream Pies
Here are some pies that have been in our family for many years. We hope that you enjoy them as much as we do.
Buttermilk Pie
- 1 cup sugar
- 1 cup buttermilk
- 3/4 cup biscuit mix (like Bisquick)
- 1/3 cup (5 1/3 tbsp.) butter, melted
- 2 tsp. vanilla extract
- 3 eggs
Preheat your oven to 350 degrees. Grease a 9 inch pie pan. Put all ingredients in a bowl and blend for 1 minute. Pour mixture into prepared pan. Bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
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Cream Pie
- 3/4 cup sugar
- 5 level tbsp. flour
- 1 cup (pint) half and half
- 1/2 stick butter
- 1 tsp. vanilla
Mix all ingredients together until they are smooth and then put into an unbaked crust. Put a few pads of butter and sprinkle cinnamon on top. Bake at 400 degrees for 25 minutes. Reduce heat to 300 degrees for an additional 15 minutes.
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Coconut Dream Pie This is an old recipe from my mother.
- 2 envelopes of Dream Whip – whipped topping mix
- 2 3/4 cups cold milk
- 2 packages of 3.4 oz. vanilla instant pudding
- 1 cup of Bakers Angel Flake coconut toasted
- 1 graham cracker or chocolate crust
Using a large mixing bowl, prepare the whipped topping mix with 1 cup of milk as directed on the package. Add the remaining milk and pie filling mix. Blend and than beat with the mixer on high speed for 2 minutes, scraping the bowl often. Fold in the coconut.
Spoon into crust and chill for four hours or overnight. Makes 8 servings.
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Peach Melba Chiffon Pie
- 1 baked 9-inch Pie Crust
- 1/3 c. sugar
- 1 envelope unflavored gelatin
- 1/4 tsp. salt
- 4 egg yolks, slightly beaten
- 2/3 c. milk
- 1 pkg. (10 oz.) frozen peaches, thawed and drained
- 1 tbsp. lemon juice
- 4 egg whites
- 1/3 c. sugar
- 1 pkg. (10 oz.) frozen raspberries, thawed
- 2 tsp. cornstarch
- 1/2 c. heavy cream, whipped
Prepare pastry crust according to recipe. Combine 1/3 cup sugar, gelatin, and salt in top of double boiler. Add egg yolks, and milk to sugar mixture. Stir over hot, not boiling, water until custard thickens and coats spoon; remove from heat; cool. Combine peaches with lemon juice; press through sieve or puree in blender; add to cooled custard; chill until mixture mounds when spooned. Beat whites until foamy; add 1/3 cup sugar gradually. Continue beating until meringue forms stiff, glossy peaks. Fold in yolk mixture. Pour into prepared pastry shell; chill until set. Drain raspberries; reserve syrup. Combine cornstarch and ½ cup reserved syrup in saucepan. Cook until bubble and thickened; cool; add raspberries. Spoon cooled raspberry mixture over peach filling. Decorate with whipped cream.
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Lemon Pie
- 5 tbsp. cornstarch
- 1 1/4 c. sugar
- 1/4 tsp. salt
- 1 1/2 c. boiling water
- 3 eggs separated
- 1/3 c. strained lemon juice
- 1/2 tsp grated lemon rind
- 2 tbsp. butter
- 1 cooled baked 8 inch pie shell
- 6 tbsp. sugar
Mix cornstarch, sugar and salt in a saucepan. Add boiling water and blend thoroughly. Cook over direct heat until thick. Beat egg yolks and stir into mixture. Remove from heat and add lemon juice, lemon rind and butter. Pour into mixture and stir. Pour mixture into cooled pie shell.
Grapefruit Meringue Pie
- 2 cup grapefruit juice
- 3/4 cup sugar
- 3 large egg yolks, reserve whites for meringue
- 1 tbsp. margarine
- 4 tbsp. cornstarch
- 1/8 tsp. salt
- 1 baked pie shell
Mix all ingredients in top of double boiler being sure egg yolks are thoroughly mixed. Cook until thick and creamy. Chill
and place in pie shell. Make meringue with the egg whites and 3 to 4 tbsp. sugar. Brown the meringue under broiler.
Black Bottom Pie
- 1 baked 9-inch pie shell
- 1 envelope unflavored gelatin
- 1/4 c. cold water
- 2/3 c. sugar
- 2 tbsp. cornstarch
- 1/4 tsp. salt
- 2 1/2 c. milk
- 3 egg yolks, slightly beaten
- 3 sqs. unsweetened chocolate, melted and cooled
- 2 tbsp. light rum
- 3 egg whites
- 1/4 tsp. cream of tartar
- 1/3 c. sugar
- 1/2 c. heavy cream, whipped
Prepare crumb crust according to recipe. Soften gelatin in cold water. Mix 2/3 cup sugar, cornstarch, and salt in top of double boiler. Combine milk and egg yolks; stir into cornstarch mixture. Cook over hot, not boiling, water until custard coats spoon; remove from heat. Measure 1 ½ cups custard mixture into bowl; blend in melted chocolate. Pour into prepared crumb crust; chill until firm. Add softened gelatin to remaining custard; stir until dissolved; chill just until it begins to set; stir in rum. Beat egg whites and cream of tartar until foamy; beat in 1/3 cup sugar gradually. Continue beating until meringue forms stiff, glossy peaks; fold custard mixture into meringue; fold in whipped cream. Spoon onto chocolate layer in crumb crust. Chill until set. Garnish with grated chocolate, if desired.
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Rhubarb Cream Pie
Mix together:
- 2 egg yolks
- 1 tsp. butter
- 1 1/4 cup sugar
- 2 tbsp. flour
Stir in:
- 2 1/2 cup rhubarb, cut up
Pour into unbaked pie shell. Bake at 375 degrees for 45 – 50 minutes or until rhubarb is tender.
To make a meringue:
- 2 egg whites
- 1/4 cup sugar
Beat egg whites until they become frothy and continue beating while adding the sugar gradually. Beat until stiff peaks
form. Brown in oven. Serve hot or cold.
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Soda Cracker Pie
- 3 egg whites
- 16 single soda crackers, crushed
- 1 cup sugar
- 1/2 cup chopped nuts
Beat egg whites until stiff, adding the sugar gradually. Add cracker crumbs and nuts, mixing with a spoon. Pour into a 8-inch pie plate. Bake 25 - 30 minutes at 350 degrees. Cool and serve, topped with cool whip or whipped cream.
Shoofly Pie
- 1/4 cup margarine
- 1 1/2 cup flour
- 1 cup brown sugar
- 3 cups sorgham molasses
- 1 egg
- 3/4 cup hot water
- 3/4 tsp. baking soda
- 1 pie shell
Work shortening, flour and brown sugar into a mixture of crumbs. Beat egg in bowl and add molasses. Mix soda and
water and add to molasses mixture. Pour liquid into unbaked pie shell. Add crumb mixture on top. Bake for 15 minutes
at 400 degrees. Reduce heat to 350 degrees and bake about 30 minutes more.
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