Easy Creme Pie Recipes

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EASY CREAM PIE



Easy Cream Pie image

Fresh berries and cream pie-it's a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! -Gina Nistico, Taste of Home Food Editor

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings

Number Of Ingredients 9

2-3/4 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1/4 cup cold water
1 envelope unflavored gelatin
2 packages (8 ounces each) cream cheese, softened
2 cups heavy whipping cream
2 teaspoons vanilla extract
Mixed fresh berries, optional

Steps:

  • Preheat oven to 350°. Combine cracker crumbs and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat cream cheese and remaining sugar until smooth. Slowly beat in cream and vanilla. Microwave gelatin on high until melted, about 10 seconds; beat into cream cheese mixture. Transfer filling to crust. Refrigerate, covered, until set, about 3 hours., If desired, top with mixed fresh berries.

Nutrition Facts : Calories 731 calories, Fat 56g fat (33g saturated fat), Cholesterol 156mg cholesterol, Sodium 445mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 8g protein.

SUGAR CREAM PIE RECIPE



Sugar Cream Pie Recipe image

This old-fashioned sugar cream pie recipe is enhanced with a little cinnamon or nutmeg. There's almost no prep time, and it's ready in under an hour.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 1h15m

Number Of Ingredients 9

1 9-inch pie shell
1 cup sugar
1/8 teaspoon salt
2 1/2 cups half and half
5 tablespoons cornstarch
1 teaspoon vanilla
Optional: 1 bottle of yellow food coloring (a drop or two for color)
6 tablespoons butter
Garnish: sprinkle of Freshly grated nutmeg

Steps:

  • Gather the ingredients. Heat the oven to 425 F.
  • Roll the pie pastry out and fit into a 9-inch pie plate; crimp as desired . Line the pie shell with foil and add pie weights, dry beans, or rice. Bake the pie crust in the preheated oven for 8 minutes. Remove the weights and foil and return the crust to the oven. Bake for about 6 minutes longer, or until the pie is lightly browned around the edge. Remove the pie shell to a rack and set aside. Reduce the oven temperature to 325 F.
  • Combine the sugar, cornstarch, and salt in a medium saucepan. Whisk to blend and then whisk in the cream and milk until smooth. Cook over medium heat, stirring constantly until it begins to boil.
  • Add the butter and vanilla and continue to cook, stirring constantly until the filling is thickened.
  • Pour the filling mixture into the pie shell and sprinkle with ground cinnamon or nutmeg. Bake at 325 F for 35 to 45 minutes or until firm and lightly browned.
  • Remove the pie to a rack to cool completely.
  • Chill the pie thoroughly before slicing. Enjoy!

Nutrition Facts : Calories 469 kcal, Carbohydrate 54 g, Cholesterol 75 mg, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, Sodium 322 mg, Sugar 35 g, Fat 26 g, ServingSize 6-8 servings, UnsaturatedFat 0 g

CREME BRULEE PIE



Creme Brulee Pie image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 9

3 tablespoons cornstarch
1 2/3 cups heavy cream
1 (14-ounce) can sweetened condensed milk
3 egg yolks, beaten
1 tablespoons butter
1 tablespoon vanilla extract
1 (9-inch) pastry shell, baked and cooled
1/4 to 1/3 cup sugar
Sweetened whipped cream, to garnish

Steps:

  • In a heavy saucepan, dissolve the cornstarch in the cream; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat add butter and vanilla. Pour into pastry shell and chill for 2 or more hours. Top with sugar and brown under the broiler. Garnish with sweetened whipped cream around the edge. Refrigerate leftovers.

BOSTON CREAM PIE



Boston Cream Pie image

Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 8

Number Of Ingredients 19

2 eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla

Steps:

  • Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
  • In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
  • Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
  • In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
  • Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
  • In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
  • To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
  • Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g

EASY CREAM CHEESE PIE



Easy Cream Cheese Pie image

This recipe was given to me by a friend. It has never failed me. Strawberry or blueberry pie filling may be used in place of cherry.

Provided by Bea Ramirez

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
2 cups cherry pie filling
1 (9 inch) prepared graham cracker crust

Steps:

  • Cream together cream cheese and condensed milk until smooth.
  • Add lemon juice and blend well.
  • Pour into graham cracker crust.
  • Top with fruit pie filling.
  • Chill for 2 hours before serving.

Nutrition Facts : Calories 482.8 calories, Carbohydrate 66.7 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 10.4 g, Sodium 327.9 mg, Sugar 38.4 g

SUGAR CREAM PIE I



Sugar Cream Pie I image

This is a delicious lighter cream pie for which the filling is cooked prior to being put in the baked shell. Real butter and half and half are must-haves for this to be at its best. People always ask for the recipe.

Provided by C. Banes

Categories     Desserts     Pies     Vintage Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 (9 inch) pie crust, baked
4 tablespoons cornstarch
¾ cup white sugar
4 tablespoons butter, melted
2 ¼ cups half-and-half cream
1 teaspoon vanilla extract
2 tablespoons butter, melted
½ teaspoon ground cinnamon

Steps:

  • Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
  • Preheat oven broiler to high.
  • Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 33.3 g, Cholesterol 48.1 mg, Fat 21.6 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 12 g, Sodium 191.6 mg, Sugar 19.6 g

EASY CHOCOLATE CREAM PIE



Easy Chocolate Cream Pie image

Make a dreamy no-bake Easy Chocolate Cream Pie with JELL-O Instant Pudding, COOL WHIP & a pre-made crust. This Easy Chocolate Cream Pie is a snap to make.

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield Makes 8 servings.

Number Of Ingredients 4

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1-1/2 cups cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3.8727 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

SUPER EASY COCONUT CREAM PIE



Super Easy Coconut Cream Pie image

This is one of those things that turn out wonderfully with little effort. GREAT for weeknight desserts or when you need something nice and don't have much time to make it in! Posting so we have access to the shopping list!

Provided by Mrs. Lumpy

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 (9 inch) baked pie crusts (although the non baked graham cracker crust can be used too!)
1 (5 ounce) package vanilla instant pudding mix or 1 (5 ounce) package instant coconut cream pudding mix
1 1/2 cups cold milk
1 1/2 cups flaked coconut
1 (8 ounce) container Cool Whip, thawed

Steps:

  • In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
  • Fold in 4 oz (1/2) of the Cool-Whip.
  • Fold in 1 cup of coconut.
  • Spread mix into bottom of pie crust.
  • Spread remaining Cool-Whip on top.
  • Sprinkle with left-over coconut.
  • Serve cooled (about one hour in the fridge).
  • Keep refrigerated.
  • Enjoy!

Nutrition Facts : Calories 372.6, Fat 20.9, SaturatedFat 13.4, Cholesterol 6.4, Sodium 446.8, Carbohydrate 43.6, Fiber 2.4, Sugar 28.9, Protein 3.7

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