Cream pies, with their rich filling and flaky crust, are a classic American dessert. They are simple and refreshing, often consisting of a crunchier bottom crust and a richer, creamier filling, all topped with a large dollop of whipped cream. No one knows for sure when or where the first cream pie was made, although they began to appear in popular cookbooks somewhere in the 19th century.
The crust was originally created with a simple flour and lard or butter mixture, which resulted in a flaky base for the rich filling. Today, graham crackers and cookies are often crushed or crumbled for the base. Traditionally, vanilla was the sole flavour used in cream pie filling, which was a custard or pudding-like cream made with egg yolks and vanilla.
Preface and History
Cream pie, a staple of American diners, is one of the simplest desserts to make. When making a pie, shortcrust pastry is typically squeezed into a pie dish and cooked at a medium temperature. Custard is produced by whisking together milk, sugar, egg yolks, and cream, then spreading it onto a pie shell after it has cooled.
Wafers, chocolate cookies, sugar cones, and even cornflakes may be used to make the crust, while the traditional vanilla custard can be flavoured and embellished with things like coconut, chocolate, or bananas, depending on the recipe. In place of whipped cream, you may use cooked meringue as a topping. Besides coconut cream pie and banana cream pie, chocolate cream pie is a close third in terms of popularity. Cream pies may be flavoured in any way you choose by simply adding the relevant flavouring component to the basic recipe.
Substances Primary to the Recipe
- Flour
- Butter
- Sugar
- Eggs
- Milk
- Vanilla
- Cornstarch
- Heavy Cream
Helpful Advice for the Kitchen
Crust
You may use anything from shortcrust pastry to chocolate cookies to graham crackers to sugar cones to cornflakes to build a pie crust.
Custard
It’s crucial that your custard not turn out lumpy. If you want your custard to be completely smooth and silky, you may strain it over a fine-mesh sieve.
Flavorings and Other Additives
The beauty of cream pies is that there is only one essential recipe you need to master: vanilla cream pie. Banana cream pie is simply vanilla cream pie with the addition of bananas. Similarly, you may add whatever kind of flavouring or ingredient to the pie that you choose, whether it be coconut, chocolate, or anything else.
Banoffee pie
The traditional banana cream pie requires a blind-baked crust and a separate cooking of the custard. This dish was modified from one seen on the YouTube channel Preppy Kitchen.
Ingredients
Makes enough pie crust for 10 servings of banana cream pie.
- Two and a half cups’ worth of flour (300 grammes)
- 250 grammes (1 1/4 cups) of sugar
- A pinch of salt, preferably sea
- 225 grammes (1 cup) of cubed, cold, unsalted butter
- Water, 60 ml (1/4 cup) of which must be ice cold
- Vodka, 2 tablespoons
- 1 egg
- Suggested Ingredients: 1 Tablespoon Cream
- CUSTARD’S BENEFIT
- 2 eggs
- Egg Yolks, Two
- 250 grammes (1 1/4 cups) of sugar
- Cornstarch, 40 grammes (1/3 cup)
- One-fourth of a teaspoon
- 3 cups’ worth of whole milk (about 720 ml)
- 1-tablespoon vanilla extract (or, vanilla bean paste)
- 60 grammes (about 4 tablespoons) of butter
- Four sliced bananas
In The Final Step
- 2 cups (480 ml) of heavy whipping cream
- 30 g (1/4 cup) confectioners’ sugar
- A splash of vanilla essence, around 10 millilitres (2 teaspoons)
Preparation
- One-Thirty-Third Measurement Banana Cream Pie
- Pulse the flour, sugar, and salt in a food processor until well mixed. Pulse a few times after adding the butter cubes. The vodka and cold water may be added while the food processor is operating.
- Flip onto a floured pastry mat or a regular work surface. You may press the ingredients together by folding the pastry mat over it. Form a disc by flattening. Snugly enclose with plastic wrap. Put in the fridge for at least an hour, preferably overnight.
- The dough should be put on a surface that has been generously dusted with flour. Roll out into a circle, rotating and flouring the dough as needed, until it is approximately 1/4 inch (0.6 cm) thick.ently unroll the dough over the pie pan after rolling it onto the rolling pin. Don’t stretch the dough when you place it in the pie dish. If the dough is more than 1 inch (2.5 cm) broader than the pan, trim it and crimp the edges. Next, use a fork to puncture holes all over the bottom of the pie shell.
- Place parchment paper in the bottom and up the sides of the baking dish. Then, cover the parchment paper with tin foil, making sure the bottom is covered and the sides are propped up. Put in beans or pastry weights.
- Toss it in a 220°C (425°F) oven for 15 minutes.
- Bring the parchment sheets and bean-filled foil outside.
- Combine the egg and cream, then use the mixture to brush the pie shell. Put aluminium foil over the crust to prevent it from burning. Make holes in the pie crust bottom with a fork.
- Toss it in a 220°C (425°F) oven for 15 minutes. Next, reduce the heat to 190 °C (375 °F). Take away the aluminium foil. Toast until the bread is golden.
- The egg and the egg yolk should be combined in a bowl and whisked.
- Whisk together the sugar, cornflour, salt, and milk in a pot with a heavy bottom. Stirring continually, simmer the milk for approximately 5 to 7 minutes over medium heat, or until it has reached the desired consistency.
- Using a whisk, slowly add a half a cup of the hot and thickened milk mixture to the eggs to temper them. Add another half a cup of the hot liquid, stirring continually.
- Stirring constantly, gradually incorporate the tempered egg mixture into the thickened milk.
- To thicken the mixture even more, cook it over medium heat for 2 minutes while whisking frequently.
- Move the custard to a serving dish.
- The 60 grammes of butter and the vanilla essence in a bowl and whisk them into the custard.
- Bananas should be peeled and then chopped on the diagonal.
- Make a thin layer of custard and spread it on the bottom of the pie shell; next, put a layer of banana slices on the bottom of the pan; top with the remaining custard.
- Wrap the pie in cling film and refrigerate it for at least four and a half hours, preferably overnight, so that the film will adhere to the custard.
- Make sure you don’t overbeat the heavy cream while adding the confectioners’ sugar.
- Add the vanilla essence and continue whipping on low speed.
- Whipped cream should cover the top of the pie, and a ring of banana slices should around the outside edge.
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