Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Kerry Beal

Cream Pies -- Bake-Off VI

Recommended Posts

Beth Wilson and I were talking while I was up in Manitoulin and she suggested that cream pies would be a great idea for a bake-off. I've been a little lax at getting around to posting a new bake off, but now that September is upon us, it's time for another to start.

I found myself the other day looking at the CI recipe for Chocolate Cream Pie that I had entered into Mastercook a couple of years ago, and never got around to making. I used to make a lot of desserts that would somewhat qualify as cream pies - chocolate silk, Banoffi pie, Boston Cream pie (though it crosses the pie/cake line), key lime pie.

Two rather different styles seem to fit the cream pie definition, the american fluffy cream pie, and the english custard pie. Both lend themselves well to that most classic of uses - the pie in the face.

RecipeGullet has recipes for Boston Cream pie, Coconut Cream pie and 3 Key Lime variations. There are threads that wax poetic about Macadamia Nut Cream pie, Banana Cream pie, Cognac Cream pie, even one for Tofu Cream pie. There is a reference to an Oatmeal Cream pie that sounds intriguing too.

So let's make some cream pies. I think I'll try the CI Chocolate Cream first.

.

Share this post


Link to post
Share on other sites

Great cook-off Kerry

Here is my favorite Coconut cream pie. Its from Cook's Illustrated. The crust is made from animal crackers.

gallery_25969_665_2693.jpg

gallery_25969_665_21874.jpg

Share this post


Link to post
Share on other sites

Try clicking on the pink items in Kerry's last full paragraph. The links are hilarious--especially the one for oatmeal pie.

My favorite cream pie is a banana cream pie made according to a recipe from Sarabeth Levine, of Sarabeth's Kitchen fame. I once donated one to a fund-raising auction and it brought in $80. I'll post the recipe. It's to die for.

Share this post


Link to post
Share on other sites
Try clicking on the pink items in Kerry's last full paragraph. The links are hilarious--especially the one for oatmeal pie.

Those are amusing. If you need a little porn in your life just google 'cream pie' as I foolishly did while starting this topic.

Share this post


Link to post
Share on other sites

What??? No lemon cream pie? Heresy! I might just have to make one to set y'all straight.

Although chocolate is so heavenly. A couple of weeks ago, I made a cherry pie and a chocolate cream pie for a gathering of the local Mustang Club. Husband and I both had a lot of stuff going on that day, so he got to arrive in his shiny red '95 ragtop (18,000 miles, pristine condition) while I skulked up to a parking space in a Taurus. The chocolate cream pie had to stay in the car, though. I'd intended to stop for canned whipped cream (oh hush, I ran out of time) at the grocery in the nearby town where the picnic was being held, but a thunderstorm beat me there, and the grocery was closed due to lack of power. So I picked up the whipped cream on the way home, and it worked out that each of us had 3 pieces of the chocolate pie over the next two days, and we were able to overcome our disappointment of not having chocolate pie at the picnic. Turns out chocolate cream pie can soothe many of the world's hurts and disappointments. :biggrin:

And then coconut. . .I have lovely dreams about coconut cream pie. But I don't discuss them with anyone.

Share this post


Link to post
Share on other sites

Oh, that just looks SO delicious! Mmmmm. :biggrin:

Great cook-off Kerry

Here is my favorite Coconut cream pie.  Its from Cook's Illustrated.  The crust is made from animal crackers.   

gallery_25969_665_2693.jpg

gallery_25969_665_21874.jpg

Share this post


Link to post
Share on other sites

This thread reminds me of when I worked at Baker's Square in college...after 2 days we had to throw the pies away, so we would sit there around the pie station and make our own creations to wolf down. my favorite was taking the French Silk pie, scraping off the whipped cream, and then taking the glazed strawberries from the fresh strawberry pie on top of the chocolate cream filling. Heavenly!

Share this post


Link to post
Share on other sites
Great cook-off Kerry

Here is my favorite Coconut cream pie.  Its from Cook's Illustrated.  The crust is made from animal crackers.   

gallery_25969_665_2693.jpg

gallery_25969_665_21874.jpg

Oh my this pie looks sooo fantastic. I gotta make this pie......

Share this post


Link to post
Share on other sites

Eat it fast.

Actually, I think the secret is to use bananas that are not too ripe. Not crunchy green, of course, but still quite solid. The pie will keep for a day or so with no problem. After that the whipped cream gets kind of funky anyway.

Chris, you have to try the recipe I posted in recipe gullet.

Share this post


Link to post
Share on other sites

I've got a recipe from some chef out west, Portland, Seattle, I dunno, for a triple coconut cream pie. Coconut in the shell, coconut in the filling, coconut in the topping.

I'm the person searching for an elusive toffee-ish macadamia cream pie I had in Hawaii.

Share this post


Link to post
Share on other sites
Eat it fast.

Actually, I think the secret is to use bananas that are not too ripe. Not crunchy green, of course, but  still quite solid. The pie will keep for a day or so with no problem. After that the whipped cream gets kind of funky anyway.

Chris, you have to try the recipe I posted in recipe gullet.

I don' think I've ever had a banana cream pie sitting around for more than a couple days, but I've always had good luck in layering the banana slices in the filling. In other words, none on top.

Share this post


Link to post
Share on other sites
I'll be interested to know how one prevents browning in banana cream pie, a personal favorite.

Dip sliced bananas in acidulated water (use lemon juice, not vinegar).

Share this post


Link to post
Share on other sites

Long, long ago, in a galaxy far far away... college, in other words... I made a banana cream pie, and the bananas seem to have cooked or something. I didn't think the filling was all that hot when I added it, but the banana slices were all but inedible. They were tough, fibrous, --yuck!

I've always wondered what I did wrong. Any ideas? Since then, people have told me they've made many banana cream pies, never worrying about combining hot filling with banana slices, and never had a problem.

Share this post


Link to post
Share on other sites
I've got a recipe from some chef out west, Portland, Seattle, I dunno, for a triple coconut cream pie.  Coconut in the shell, coconut in the filling, coconut in the topping.

I'm the person searching for an elusive toffee-ish macadamia cream pie I had in Hawaii.

That would be Mr. Tom Douglas and the coco cream pie is fabulous, although I have a special weakness for coconut cream pie. Maybe you can tweak it and put some Skor bits in the crust as well and some freshly toasted mac nuts in the filling to get closer to your elusive Hawaiian fantasy dessert?

Share this post


Link to post
Share on other sites
I've got a recipe from some chef out west, Portland, Seattle, I dunno, for a triple coconut cream pie.  Coconut in the shell, coconut in the filling, coconut in the topping.

I'm the person searching for an elusive toffee-ish macadamia cream pie I had in Hawaii.

That would be Mr. Tom Douglas and the coco cream pie is fabulous, although I have a special weakness for coconut cream pie. Maybe you can tweak it and put some Skor bits in the crust as well and some freshly toasted mac nuts in the filling to get closer to your elusive Hawaiian fantasy dessert?

I was going to post about this pie as well; available at The Dhalia Bakery. The recipe is available, though I have not made it. The filling is at http://www.books-for-cooks.com/recipes/rc_...glas_kitch.html while it looks like you'll need the rest of the book to get the crust.

Share this post


Link to post
Share on other sites
I've got a recipe from some chef out west, Portland, Seattle, I dunno, for a triple coconut cream pie.  Coconut in the shell, coconut in the filling, coconut in the topping.

I'm the person searching for an elusive toffee-ish macadamia cream pie I had in Hawaii.

That would be Mr. Tom Douglas and the coco cream pie is fabulous, although I have a special weakness for coconut cream pie. Maybe you can tweak it and put some Skor bits in the crust as well and some freshly toasted mac nuts in the filling to get closer to your elusive Hawaiian fantasy dessert?

I was going to post about this pie as well; available at The Dhalia Bakery. The recipe is available, though I have not made it. The filling is at http://www.books-for-cooks.com/recipes/rc_...glas_kitch.html while it looks like you'll need the rest of the book to get the crust.

Actually, here's a slight variant of the Triple Coconut Cream Pie that includes the recipe for the crust: Triple Coconut Cream Pie

Share this post


Link to post
Share on other sites
I've got a recipe from some chef out west, Portland, Seattle, I dunno, for a triple coconut cream pie.  Coconut in the shell, coconut in the filling, coconut in the topping.

I'm the person searching for an elusive toffee-ish macadamia cream pie I had in Hawaii.

That would be Mr. Tom Douglas and the coco cream pie is fabulous, although I have a special weakness for coconut cream pie. Maybe you can tweak it and put some Skor bits in the crust as well and some freshly toasted mac nuts in the filling to get closer to your elusive Hawaiian fantasy dessert?

I was going to post about this pie as well; available at The Dhalia Bakery. The recipe is available, though I have not made it. The filling is at http://www.books-for-cooks.com/recipes/rc_...glas_kitch.html while it looks like you'll need the rest of the book to get the crust.

Actually, here's a slight variant of the Triple Coconut Cream Pie that includes the recipe for the crust: Triple Coconut Cream Pie

Yup. They sell this pie in a mini "pie bite" version, so you can feel all abstemious about it. Except my place is just down the street from Dahlia and I have to pass it to get just about anywhere I want to go, which means I end up buying one coming, then going, then coming, then going . . . .

Share this post


Link to post
Share on other sites

This weekend, I made the Cook's Illustrated/ATC chocolate cream pie. Excellent, but I didn't like the crust.

The filling is creamy, dense, chocolatey and wonderful.

Maybe I'm just not much of a fan of crumb crusts. I felt it was way too sweet. Next time, I'll use a regular pie crust. But the filling recipe -- definitely a keeper!

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      Chocolate cake with plums
       
      The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

      This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

      Ingredients (25cm cake tin):
      200g of flour
      150g of butter
      3 tablespoons of cocoa
      120g of brown sugar
      15ml of almond milk
      100g of dark chocolate
      1 egg
      1 teaspoon of baking powder
      plums

      Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
      Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!

    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

    • By Kasia
      Smile of the summer – apricot-peach shortcake
       
      Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

      Ingredients:
      dough
      200g of flour
      150g of butter
      75g of sugar
      1 egg
      1 egg yolk
      1 teaspoon of baking powder

      fruit:
      1kg of apricot
      4 peaches
      2 packets of powdered vanilla blancmange
      4 tablespoons of brown sugar

      Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
      Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
      Heat the oven up to 180C.
      Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!
       
       

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×