Filling:
1 pound Granulated sugar
2 quarts Milk
8 Egg yolks
4 Whole eggs
4 ounces Flour
3 ounces Cornstarch
4 ounces Unsalted butter
1 fluid ounce Vanilla extract
To Finish:
3 shells Basic Pie Dough (Flaky Dough) baked
Meringue, as needed
Yield: 3 Pies
1. In a heavy saucepan, dissolve 8 ounces (240 grams) of the sugar in the milk. Bring just to a boil.
2. Meanwhile, whisk the egg yolks and whole eggs together in a large bowl.
3. Sift the cornstarch, the flour and the remaining sugar onto the eggs. Whisk until smooth.
4. Temper the egg mixture with approximately half of the hot milk. Stir the warmed egg mixture back into the remaining milk and return it to a boil, stirring constantly.
5. Whisking constantly and vigorously, allow the cream to boil until thick, approximately 30 seconds. Remove from the heat and stir in the butter and vanilla. Stir until the butter is melted and incorporated.
6. Pour the cream into the pie shells. (Cream may be poured into a bowl, chilled over an ice batch and covered with plastic wrap stored in the refrigerator for up to 2 days before using.)
7. The pies can be topped with meringue while the filling is still warm. The meringue is then lightly browned in a 425°F (210°C) oven. Chill the pies for service.
Notes: Method: Cream Filling
Variations:
Chocolate Cream Pie -- Melt 12 ounces (360 grams) bittersweet chocolate. Stir in the melted chocolate into the hot cream after adding the butter and vanilla.
Banana Cream Pie -- Layer 12 ounces (360 grams) sliced bananas (about three medium bananas) into the baked shell with the warm cream. Do not purée the bananas, as this will make the filling runny.
Coconut Cream Pie I -- Substitute 12 fluid ounces (360 milliliters) of cream of coconut for 12 fluid ounces (360 milliliters) of milk and 4 ounces (120 grams) of sugar. Top the pie with meringue and shredded coconut.
Coconut Cream Pie II -- Stir 8 ounces (240 grams) toasted coconut into the warm cream.
1 pound Granulated sugar
2 quarts Milk
8 Egg yolks
4 Whole eggs
4 ounces Flour
3 ounces Cornstarch
4 ounces Unsalted butter
1 fluid ounce Vanilla extract
To Finish:
3 shells Basic Pie Dough (Flaky Dough) baked
Meringue, as needed
Yield: 3 Pies
1. In a heavy saucepan, dissolve 8 ounces (240 grams) of the sugar in the milk. Bring just to a boil.
2. Meanwhile, whisk the egg yolks and whole eggs together in a large bowl.
3. Sift the cornstarch, the flour and the remaining sugar onto the eggs. Whisk until smooth.
4. Temper the egg mixture with approximately half of the hot milk. Stir the warmed egg mixture back into the remaining milk and return it to a boil, stirring constantly.
5. Whisking constantly and vigorously, allow the cream to boil until thick, approximately 30 seconds. Remove from the heat and stir in the butter and vanilla. Stir until the butter is melted and incorporated.
6. Pour the cream into the pie shells. (Cream may be poured into a bowl, chilled over an ice batch and covered with plastic wrap stored in the refrigerator for up to 2 days before using.)
7. The pies can be topped with meringue while the filling is still warm. The meringue is then lightly browned in a 425°F (210°C) oven. Chill the pies for service.
Notes: Method: Cream Filling
Variations:
Chocolate Cream Pie -- Melt 12 ounces (360 grams) bittersweet chocolate. Stir in the melted chocolate into the hot cream after adding the butter and vanilla.
Banana Cream Pie -- Layer 12 ounces (360 grams) sliced bananas (about three medium bananas) into the baked shell with the warm cream. Do not purée the bananas, as this will make the filling runny.
Coconut Cream Pie I -- Substitute 12 fluid ounces (360 milliliters) of cream of coconut for 12 fluid ounces (360 milliliters) of milk and 4 ounces (120 grams) of sugar. Top the pie with meringue and shredded coconut.
Coconut Cream Pie II -- Stir 8 ounces (240 grams) toasted coconut into the warm cream.
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