30 Dreamy Cream and Custard Pie Recipes That Will Please Any Crowd (2024)

FAQs

What is the difference between cream pies and custard pies? ›

In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.

A few days ago, I was asked, "What's the difference between chess and custard pies?" My answer: Chess pies, of which there are many flavors, belong to the custard pie family and are therefore just a custard pie by a different name.

The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than ...

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream.

A coffin or coffyn referred to a container made of pastry, a precursor of the modern pie crust, and food was served in the coffin it had been cooked in. The first printed use of the word coffin as a box for a corpse appeared later, in the 16th century. ​ Historians trace pies back to ancient times.

Many custard recipes/formulas use cornstarch as the thickening agent. The amount of liquid a starch grain can attract (absorb) and how concentrated the starch grains are in the liquid affect the thickness of the final product.

Also known as Creme Anglaise, you'll be amazed how easy it is to make, and how stunning a real homemade custard is compared to store bought.

adjective. characteristic of a type of slapstick comedy in which a performer throws a pie in another's face: popular especially in the era of vaudeville and early silent films.

Mountain pies go by lots of other names – campfire pies, campfire sandwiches, hobo pies, pudgie pies, etc but whatever you call them, they're delicious!

A custard pie made with a graham cracker crumb crust and topped with meringue.

What are the 4 types of pie fillings? ›

There are four types of pies: cream, fruit, custard, and savory.

Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar, so you'll want to reduce the sugar in your recipe accordingly.

Since it was invented it has become one of the most popular desserts in the world probably. Crack Pie is made of an oatmeal cookie crust filled with rich buttery pudding made mostly out of sugar, butter, cream and egg yolks. After baking it receives a golden top that is especially attractive and tempting.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

P.S. In case you're wondering what the difference is between Crème Pâtissière and custard (which the French refer to as Crème Anglaise), it's the cornflour. Officially, custard shouldn't contain cornflour. So basically, Crème Pâtissière (or pastry cream) is simply set custard.

Because ice cream is made in a machine that churns air into the base as it freezes, it has a lighter mouthfeel. Frozen custard is produced in a machine that incorporates as little air as possible, so it has a denser, thicker, more velvety texture than ice cream.

Plain old custard pie? Well, this recipe may be old (as in classic, treasured, revered), but it's hardly "plain" — unless your definition of plain is a rich/tender filling of cream, eggs, and vanilla, with a hint of nutmeg, nestled in a buttery crust.

Bavarian creams are custards stiffened with gelatin. Savoury custards are sometimes encountered, the most notable being quiche, a French tart with a filling of custard flavoured with cheese, onions, ham or bacon, or chopped vegetables.