• 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  
Followers 0
Kerry Beal

Cream Pies -- Bake-Off VI

19 posts in this topic

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

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


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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!


Stephanie Crocker

Sugar Bakery + Cafe

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......


"A few days ago, I heard a doctor talking on television about the dangers of stress. It can kill you. It can cause a heart attack or stroke. The doctor listed many ways of coping with stress. Exercise. Diet Yoga. Talk a walk. I yelled, "Bake cookies." I often talk to the television. I yelled it again and again. The doctor went on with his list of 12 ways to reduce stress and he never once mentioned my sure-fire treatment......"

Maida Heatter

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.


I like to bake nice things. And then I eat them. Then I can bake some more.

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?


Stephanie Crocker

Sugar Bakery + Cafe

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


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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  
Followers 0

  • Similar Content

    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

    • By Daily Gullet Staff
      by David Ross

      I was pushing my shopping cart through the aisles of Yoke’s Supermarket on a recent “Fresh Friday,” when a spritely-sounding young woman announced over the public address system, “Attention shoppers, attention shoppers, two minutes until the next Cakewalk, two minutes.” Frozen with suspense and the anticipation of winning one of Yoke’s chocolate crème de menthe cakes, I stood pat on the number 36 yellow flower pasted on the floor in front of me. I wasn’t going to budge off that number 36 -- I wanted a cake. While I waited to hear my number called, I was overcome with a sense of nervous anxiety --the same emotion I had felt as a young boy waiting to win a cake when I was seven years old. I wondered why a boyhood fascination with winning a cake still left me with such a deep, lasting hunger some 47 years after I first danced a Cakewalk.

      What was it that tugged at my heart, telling me to delve deeper into the meaning of the Cakewalk? Why did I sense that there was an underlying truth I hadn’t discovered as a child? The only way I could unveil the mystique behind my relationship with this odd little dance to win a cake would lie in retracing the footsteps of my childhood, setting forth on a quest to discover the history of the Cakewalk.

      + + +
      We moved to Salem, Oregon from The Dalles, in the Summer of 1964, when my Father, Edgar Ross, accepted a position at the Oregon Department of Agriculture in the Commodity Commissions Bureau. My parents settled on a ranch-style, three-bedroom home on the corner of Ward Drive and 46th Avenue in the new community of “Jan Ree” Gardens. Our lot was bordered by new homes on two sides and to the East was a field of Blue Lake bush beans that would soon be consumed by the encroaching development. Mother and Father shared a few details about our new home. It had a second bathroom, a wood-paneled living room and an unfinished family room that my father promised would have a metal wood stove. But they kept one little secret from my sister and me until we were a block from our final destination on the day we drove to Salem -- our new house was next door to the grade school. I didn’t know whether to feel good or sick at the thought of living next door to the school where I would spend the next five years.

      Hayesville Elementary School was typical of the architecture of grade schools built in the early 1960’s-an L-shaped, non-descript building painted in drab green and grey. The assembly room, cafeteria and administrative offices anchored the building with the classrooms jutting out from the principal’s office. I started the school year in Mrs. Rhonda Sample’s second grade class. She was young, blond and attractive, totally unlike the spinster vision I had of the teacher that awaited me at my new school. The highlight of the school year was the annual “Open House at Hayesville.” Students showcased their talents, dazzling parents with displays of frogs and snakes in aquariums, samples of cursive writing on paper chains hung over the blackboard and paper mache busts of historic American figures like Thomas Jefferson and George Washington. Mothers and fathers could take a tour of the gleaming, stainless steel kitchen where Mrs. Fox prepared our hot lunches each day-warm, billowing cinnamon rolls dripping with powdered sugar frosting and her buttery, oven-fried chicken. But the most anticipated event of Open House at Hayesville was the annual Cakewalk Raffle -- a silly fun dance around the classroom. The winner won a cake and the proceeds went to fund other activities at school.

      We cut footprints out of colored construction paper and pasted them in a large circle on the spotless, pink vinyl-tiled floor. Each “foot” was given a number from one to twenty. Red, white and blue streamers were tacked on the outer walls and then brought to the center of the ceiling to define the center point of the cakewalk circle. When the room was ready, Mrs. Sample turned on the lights and opened the door, welcoming a parade of Mother’s who pranced into the room carrying Tupperware cake caddies, Pyrex baking dishes, glass cake domes and disposable aluminum trays coddling their precious cake creations.

      Three long tables were placed against the wall and covered with proper linen tablecloths. The tables served as the stage upon which the cakes would strut their stuff. The chorus line of cakes went on and on through the annals of cakedom-Chiffon, Angel Food, Devils Food, Sponge Cake, Pound Cake, Marble Cakes, Chocolate Torts and Jelly Rolls. There were cakes garnished with coconut, dusted with nonpareils, frosted with peanut butter, sprinkled with peppermints, and dotted with spiced gum drops. I entered the Cakewalk over and over until I won, seemingly always at the end of the evening when very few of the best cakes were left on the table. While Mother’s “Burnt Sugar Cake with 7-Minute Frosting” was good, it would be a total embarrassment in front of ones classmates for a kid to choose the cake made by his mother. No, should I win the Cakewalk and should it still be available, I would choose the Spiced Praline Crunch Cake made by Bernie Bennett’s Mother.

      The historical importance of the Cakewalk wasn’t a part of Mrs. Sample’s second-grade curriculum at Hayesville in 1964. Living in the Pacific Northwest, we were insulated from the racial struggles of the South at that time. I was a young white boy in a middle-class American family. I led the colorful life of a kid, yet I lived in a country that saw only shades of black and white.

      Only three years before my second grade, in the Spring of 1961 the Freedom Riders set out on a campaign to test the Supreme Court Ruling that upheld the segregation of blacks and whites at bus depots, waiting rooms, lunch counters and restrooms throughout the South. The Freedom Riders were met with ignorance and violence. African-Americans couldn’t drink from the same water fountain I drank from. I never knew.
      + + + The Cakewalk played an important role in the history of America -- a long-forgotten chapter that tells the story of the struggles forced upon the enslaved, who in spite of their burdens rose above the oppression of race and found a new form of the expression of freedom.

      The seeds of the Cakewalk were sown in the segregated deep South sometime around 1850, as a parody of the way plantation owners escorted their ladies into a formal ball. The women wore long, ruffled dresses of silk and glass beads with long, white gloves that reached above the elbow. The gentlemen were outfitted with top hats and tail coats. Couples pranced and paraded into lavishly decorated ballrooms, arm-in-arm in high-stepping fashion, marching into the center of the party, often to the music played by a banjo-strumming fiddler who worked in the fields.

      The winner of the dance contest sometimes won a cake presented by the master of the house, leading many to think this is where the name the “Cakewalk” comes from.

      African-American slaves who watched the proceedings took the dance on as their own in the yards outside their shacks, mocking what they saw as the frivolous customs of the plantation owners. According to the oral histories of slaves and their descendants, the Cakewalk was a marriage of traditional African tribal dances and rhythms combined with the dance steps of the upper classes. When the land barons and ladies saw the slaves dance, they missed the satirical element entirely, but the popularity of the Cakewalk had been established among the elite and it now transcended the boundaries of class.

      Wealthy farmers went on to sponsor competitions between plantations and the dance moved to large cities in the South and then to the East where it became a staple of traveling minstrel shows and ultimately to Vaudeville, the lights of Broadway and throughout Europe.

      On January 1, 1863, President Lincoln issued the Emancipation Proclamation with these humble words, “all persons held as slaves within any State or designated part of a State, the people whereof shall then be in rebellion against the United States, shall be then, thenceforward, and forever free.” Inspired by the renewed freedom gifted to them through Emancipation, a freedom that allowed them to express themselves openly through dance and music, African-Americans led a creative revival that would usher in new forms of dance and music that had never before been seen or heard. The artistic contributions of former slaves and their descendants would forever change the creative landscape in America.


      From this humble beginning in the sweltering, humid heat and back-breaking work of picking cotton, African-American artists penned the notes of a new from of music called ragtime that would eventually evolve into jazz. It was the Cakewalk, unintentionally and ironically, that crossed the bounds of race and class status as it burst into the popular consciousness of America By the 1890’s, African-American actors, dancers and musicians had started forming their own production companies and staged versions of the Cakewalk became all the rage.

      Scott Joplin, (1867-1917), was an early musical pioneer of the Cakewalk style of music. Known as the “King of Ragtime,” Joplin wrote and performed in the style of rag—a combination of dance and marching music entwined with the “ragged” rhythms and soul of African music. One of Joplin’s most famous pieces was “The Ragtime Dance,” (published in 1902), that included a Cakewalk:

      “Turn left and do the “Cakewalk Prance, Turn the other way and do the “Slow drag, Now take your lady to the World’s Fair and do the ragtime dance. Cakewalk soft and sweetly, be sure your steps done neatly.”

      The vaudeville team of Mr. Egbert Williams and Mr. George Walker were two of the first African-Americans to take their musical show on the road in a grand scale. Crowds packed into The New York theatre in 1903 for 53 stunning performances of song and Cakewalk dances in William’s and Walker’s new production “In Dahomey” -- the first all-black musical to be performed on a grand scale in a major Broadway venue. After its raging success in America, “In Dahomey” crossed the Atlantic, performing for seven months of standing-room-only audiences at the Shaftesbury Theatre in London before returning to New York.

      By the turn of the century, Americans were moving off farms and into towns and cities in record numbers. Ragtime music transformed into a new genre called “Jazz,” with emerging talents like Jelly Roll Morton, Louis Armstrong and Duke Ellington playing at the Cotton Club in New York.

      By 1930, the public fascination with dance theatre began to fade as America was lured by the intrigue of other forms of entertainment like talking motion pictures. But the early concepts and the heritage established by the Cakewalk endured throughout the twentieth century and into the 21st, namely, as a contest to raise money at church socials and school functions. The Cakewalk also delivered new words into the American vocabulary-“take the cake,” and “it’s a real cakewalk,” are terms used to refer to something that is “the best,” or a job easily done. Cakewalk software is a cutting-edge firm today that produces award-winning digital audio and recording software to the music industry.

      + + +
      I’m nearing my 54th birthday in November, some 46 years removed from my second-grade class. I had been lost until that Cakewalk at Yoke’s, yet now I’m found. I’ve learned a lesson in respect through the Cakewalk -- a lesson that taught me how emancipation allowed the enslaved to express themselves through music and dance. A lesson that freedom is an unalienable right bestowed upon all Americans. I’ve gained a deep appreciation for the place that this little ditty we call the Cakewalk plays in the history of America, opening our eyes to a world that was color blind.

      I found my personal truth in the Cakewalk -- a truth far richer and deeper than the dreams of a boy winning a cake.

      * * *
      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food and reviews restaurants. He is on the eGullet Society hosting team.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By Tennessee Cowboy
      I'd like help from anyone on making the best Pistachio Ice cream.  This forum is a continuation of a conversation I started in my "introduction" post, which you can see at 
      I recently made Pistachio ice cream using the Jeni's Ice Cream Cookbook.  I love Pistachio ice cream, so I've launched an experiment to find the best recipe.  I am going to try two basic approaches:  The Modernist Cookbook gelato, which uses no cream at all, and ice cream; I'm also experimenting with two brands of pistachio paste and starting with pistachios and no paste.  Lisa Shock and other People who commented on the earlier thread said that the key is to start with the best Pistachio Paste.    
      Any advice is appreciated.  Here is where I am now:  I purchased a brand of pistachio paste through nuts.com named "Love 'n Bake."  When it arrived, it was 1/2 pistachios and 1/2 sugar and olive oil.   I purchased a second batch through Amazon from FiddleyFarms; it is 100% pistachios.  I bought raw pistachios through nuts.com.  The only raw ones were from California.  If anyone has advice on using the MC recipe or on best approaches to ice cream with this ingredient I'd appreciate them.  I will report progress on my experiment in this forum.
  • Recently Browsing   0 members

    No registered users viewing this page.