So here is your weekend project
Cream Pie Base (Vanilla Custard)
- 2 cups white sugar
- 4 cups milk
- 4 egg yolks
- ¼ cup PLUS 2 tbsp. Cornstarch
- ¼ tsp. Salt
- 2 tbsp. Butter
- 1 tsp. Vanilla
- In a saucepan (I like to use a heavy one that conducts heat well) combine, sugar, cornstarch and salt.
- Add the milk and egg yolks. Turn the burner on LOW heat and whisk ingredients together until no lumps are present.
- Still using the whisk stir slowly, and constantly.
- Slowly increase the heat over the next 15 minutes, (but not going over medium or you WILL burn the custard and come out with a nasty mess) continuing to stir constantly.
- After about 15 minutes the mixture will start to thicken, watch closely for the first bubble to appear. When the first bubble appears to indicate that it is boiling, set a timer for one minute (no more, no less) and stir the mixture, at a slow boil for one minute.
- After the one-minute take the mixture off the heat and add the butter and vanilla.
- This is now finished vanilla custard, which can be made into several delicious kinds of pies.
Coconut Cream Pie
Add ¾ cup of shredded coconut to the mixture after it is finished and pour into 2 pre-baked pie shells (the Pillsbury ones are awesome, really close to homemade).
Chill for at least 1 hour
Then top with whipped cream and toasted coconut. (see below)
Mini pies made in cupcake cups are also amazing
Banana Cream Pie
Slice 4 medium sized bananas into ¼ inch pieces and place them to completely cover 2 pre-baked pie shells. Pour the finished custard on top and chill for at least 1 hour before serving
Chocolate Cream Pie
Melt 1-½ cups of semi-sweet chocolate chips and add to the finished mixture. Pour into two pre-baked pie shells and chill for at least 1 hour before serving. Can be topped with whipped cream and chocolate shavings.
Pumpkin Cream Pie
Add 1 cup of pureed pumpkin and 1 tsp. of pumpkin pie seasoning to the finished mixture and pour into two pre-baked pie shells.
Whipped Cream Topping
- 1 quart heavy cream
- 1 tsp cream of tartar
- 1/3 cup of powdered sugar
- In a stand mixer with a whisk attachment (or using a hand mixer of you don't have a stand mixer, or if no other options are available, I have done this BY HAND before, I don't recommend it), pour the COLD whipping cream. IF using a bowl never use a plastic bowl, your cream won't whip properly.
- Start the mixer off on the second to lowest setting and let it go for a minute or so then add the cream of tartar
- Increase the speed (to about medium) and let it whip for about 2 minutes
- Start adding the powdered sugar a few tablespoons at a time, letting each addition mix well, this is a very personal taste thing, I think I usually add somewhere between 1/3 and 1/2 cup of sugar, you want it to be LIGHTLY sweetened else it will overpower the nice custard.
- Be careful not to over whip the cream, you want it still, but not unspreadable, and defiantly not butter!
- If your pie is not cool yet you can stick the bowl in the the refrigerator for up to an hour
I like to use slightly stale coconut to toast, it toasts better.
Spread about 1/2 cup of shredded coconut on a baking sheet, park under the broiler for about 45 seconds. Watch it CLOSELY it burns in a heartbeat and oy does that stink!
You are limited only by your imagination, this recipe is very versatile.