Cream Pies

Ainekset

1 prepared pie crust

Vanilla Filling:

10 tablespoons sugar

¼ cup cornstarch

⅛ teaspoon salt

5 large egg yolks, lightly beaten

2 cups milk

½ cup evaporated milk

1 1½-inch-long vanilla bean, split lengthwise

2 tablespoons unsalted butter

1 teaspoon brandy

Whip Cream Topping:

1 cup heavy whipping cream

2 tablespoons sugar

½ teaspoon vanlla extract

Ohjeet

Vanilla Filling: Whisk sugar, cornstarch and salt in a medium saucepan. Add yolks, then immediately but gradually whisk in milk and evaporated milk. Drop in Vanulla bean. Cook over medium heat, stirring frequently at first, then constantly, as mixture starts to thicken, 8-10 minutes. Once mixture begins to simmer, continue to cook, stirring constantly, for 1 minute more. Remove vanilla bean, scrape out seeds and whisk them back into pudding along with butter and brandy.

Pour filling into a shallow pan (a pie pan works well), Put plastic wrap directly over surface to prevent a skin from forming. Cool until just warm, about 30 minutes (if filling cools for too long, it can turn soupy once transfered into shell) Pour warm filling into fully baked pie shell and place a sheet of plastic wrap over filling surface. Refrigerate until completely chilled, at least 3 hours

Cream Topping:

Whip cream to soft peaks. Add sugar and vanilla. Continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve

Muistiinpanot

Chocolate Cream Pie:

Follow recipe for Vanilla Cream Pie, adding 2 tablespoons unsweetened cocoa to cornstarch mixture in step 2 and stirring 4 ounces chopped semi-sweet or bittersweet chocolate in with butter. Substitute 1 teaspoon vanilla extract for vanilla bean, Continue as directed.

Coconut Cream Pie:

Adjust oven rack to lower-middle position and preheat oven to 300° Scatter 1¼ cups sweetened flaked coconut in a 9-inch square pan. Bake stirring occasionally until evenly golden brown, 20-25 minutes. Cool to room temperature.

Follow recipe for Vanilla Cream Pie, stirring 1 cup toasted coconut into filling once butter has melted in step 2. Continue as directed sprinking remaining cup toasted coconut over whipped cream topping

Banana Cream Pie:

Follow recipe for Vanilla Cream Pie, spooning half of warm filling into baked and cooled pie shell.

Peel, then slice 2 medium bananas over filling. Top with remaining filling. Continue as directed.