Long Night of Pie Dreaming
Anna Jaap
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La Belle Cuisine - More Pie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Four Cream Pie Variations

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Bananappeal
Greg Brown
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Dessert
Art Print
Hoglund, Robert
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Cream Pie Variations


How to Bake: Complete Guide
to Perfect Cakes, Cookies, Pies, Tarts,
Breads, Pizzas, Muffins,
by Nick Malgieri, 1995, HarperCollins

For the basic cream pie recipe, refer to
Butterscotch Cream Pie.
 

VARIATIONS

Chocolate Cream Pie:

For the brown sugar in the filling, substitute 1/3 cup white sugar.
Reduce the cornstarch to 1/4 cup. Add 4 ounces semisweet or bitter-
sweet chocolate, finely cut, to the filling with the butter and vanilla
and whisk until the chocolate melts. Cover the whipped cream on
the finished pie with shaved or grated chocolate.

Chocolate Banana Cream Pie:

Peel 1 pound (2 medium) bananas and slice 1/4 inch thick. Fold
into the chocolate filling from the Chocolate Cream Pie variation
before pouring it into the shell. Finish as above.

Banana Cream Pie:

Omit the chocolate from the Chocolate Cream Pie filling. Fold in
the bananas, as in the Chocolate Banana Cream Pie variation.
Finish as above.

Coconut Cream Pie:

For the brown sugar in the filling, substitute 1/3 cup white sugar.
Substitute 1/2 cup coconut cream, such as Coco Lopez, for the
1/2 cup milk with which the cornstarch is mixed. After the filling
has cooled, fold in 1/2 cup toasted sweetened coconut.
After covering the pie with whipped cream (you may add up to
1/4 cup coconut cream to the cream before whipping it to replace
the sugar), sprinkle the whipped cream with 1/2 cup toasted
sweetened coconut. (To toast coconut, place it on a jelly-roll pan
on the middle rack of a preheated 325 degree oven for about 15
minutes. Stir often so that the coconut colors evenly to a light
golden brown.)
 

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