Change-up this traditional vanilla cream pie recipe with our variations for dark chocolate cream pie, banana cream pie, and coconut cream pie. Not a fan of meringue? Top with whipped cream instead! The better Homes & Gardens Test Kitchen has been in steady operation for nearly a hundred years, growing and testing sensible, dependable recipes that readers can enjoy at dwelling. The Test Kitchen staff consists of culinary specialists, food stylists, registered and licensed nutritionists, and other consultants with Bachelor of Science degrees in meals science, food and nutrition, or culinary arts. Together, the staff checks more than 2,500 recipes, produces greater than 2,500 food images, and creates more than 1,000 food movies each year in the state-of-the-art check kitchen. Prepare Baked Pastry Shell. Separate egg yolks from egg whites. Put aside yolks for filling and whites for meringue. Preheat oven to 325°F. Prepare Meringue for Pie earlier than getting ready filling; put aside meringue.
For filling, in a medium saucepan stir together sugar and cornstarch. Gradually stir in half-and-half. Cook and stir over medium-high heat until thickened and bubbly; scale back heat. Cook and stir 2 minutes more. Gradually stir about 1 cup of the recent mixture into egg yolks; return to remaining sizzling mixture in saucepan. Bring to a gentle boil, stirring continuously; cut back heat. Cook and stir 2 minutes extra. Remove from heat. Stir in butter and vanilla. Pour sizzling filling into baked pastry shell. Immediately spread meringue over filling, sealing to edge of pastry. Using the back of a spoon, swirl meringue to form excessive, decorative peaks. Cool on a wire rack 1 1/2 hours. Chill 3 to six hours earlier than serving; cowl pie or longer storage. In a medium bowl stir together flour and salt. Using pastry blender, lower in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over a part of the flour mixture; toss with a fork.
Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture right into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to barely flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate with out stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold beneath further pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes. In a large bowl, allow egg whites to stand at room temperature half-hour. In a 1-cup liquid measuring cup whisk to combine the water and cornstarch. Microwave forty five to 60 seconds or until boiling, stirring once. Add vanilla and cream of tartar to egg whites.
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Beat with an electric mixer on medium 1 minute or until delicate peaks type (suggestions curl). Gradually add sugar, 1 tablespoon at a time, beating on high. Gradually beat in the warm cornstarch mixture till stiff, glossy peaks type (ideas stand straight). Immediately spread meringue over scorching pie filling (swirling to make peaks, if desired), fastidiously sealing to edge of pastry to stop shrinkage. Bake as directed in recipes. To measure the doneness of the meringue, insert an on the spot-read thermometer into the center of the meringue, holding the thermometer at an angle. Prepare as directed, except stir in 1 cup toasted flaked coconut with the butter and vanilla. Sprinkle the finished pie with 1/3 cup toasted flaked coconut.Per slice: 3474 Same as above except 576 calories, dating 11 g protein, 65 g carbohydrate, 31 g whole fats (18 g sat. Prepare as directed, besides before including the filling to the baked pastry shell, arrange three medium bananas, sliced, in backside of pastry. Prepare as directed, except increase sugar to 1 cup and stir in 3 oz. chopped unsweetened chocolate with the half-and-half. If desired, sprinkle the completed pie with grated or shaved milk and/or bittersweet chocolate.Per slice: Same as above except: 576 calories, eleven g protein, sixty six g carbohydrate, 30 g whole fat (16 g sat. Prepare as directed, except use 5 egg whites and 1 cup sugar. In Step 2, beat about 6 minutes or until stiff peaks form. Continue as directed in Step 3.Per serving: 109 cal., 0 g total fats, zero mg chol., 34 mg sodium, 26 g carbo., meet women Zero g fiber, 2 g pro. Exchanges: 1 1/2 Other Carbo. Your meringue recipe is secure to eat once it's reached 160 degrees F. To check, insert an on the spot-learn thermometer into the middle of the meringue, holding the thermometer at an angle.
This put up may contain affiliate links. Please learn our disclosure policy. That is the last word banana cream pie; rich, silky, and indulgent yet so mild and dreamy. Stuffed with banana taste with no synthetic substances, you may love the creamy, crunchy, light and fluffy elements working together in each bite! A flakey homemade butter crust holds creamy vanilla custard with contemporary bananas above and beneath all topped with a large mound of whipped cream! This pie is hard to beat and will be a home run even if you’re not a big banana fan! 1. For the pie crust; preheat the oven to 425 levels. In a food processor, combine flour, sugar and salt. Whiz collectively. Grate in chilled butter and drizzle in ice cold water. Mix using a fork. 2. Roll the pastry dough right into a ball. Wrap it in plastic wrap or a ziplock bag and refrigerate for half-hour.