Best 20 Old Fashioned Cream Pie Recipes

OLD FASHIONED COCONUT CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.

OLD-FASHIONED BANANA CREAM PIE

Steps:

• In a large bowl, whisk milk, pudding mix and vanilla for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping. , Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. If desired, garnish with additional banana slices. Refrigerate until serving.

OLD-FASHIONED BANANA CREAM PIE

Steps:

• Have baked 9-inch pie shell ready.
• In a large saucepan, scald the milk.
• In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
• Over medium heat, stirring constantly, cook until thickened.
• Cover and, stirring occasionally, cook for two minutes longer.
• In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
• Cook for one minute longer, stirring constantly.
• Remove from heat and blend in the butter and vanilla.
• Let sit until lukewarm.
• When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
• If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

OLD-FASHIONED PEACH CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
• Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
• Raise oven temperature to 400 degrees F (200 degrees C).
• Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
• Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

OLD-FASHIONED COCONUT CREAM PIE

Steps:

• In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.

OLD FASHIONED CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sugar, egg, half and half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon.
• Bake in preheated oven for 60 to 70 minutes, until set in center.

OLD-FASHIONED BANANA CREAM PIE WITH CHOCOLATE PASTRY

Steps:

• To make chocolate pastry: In a food processor or a bowl, combine flour, sugar, cocoa, and salt; whirl or mix to blend.
• Add butter, whirl, or rub in with our fingers until fine crumbs form.
• Add egg yolk and vanilla; whirl or mix with a fork until blended.
• Lightly spray 9-inch pie pan with non-stick spray. Pour mixture into pan and press evenly over bottom, up sides and across rim. Pinch in decorative edge, or press with tines of fork.
• Bake in 350°F oven just until crust is slightly darker around edges, 15 to 18 minutes.
• Let cool on a rack at least 1 hour.
• To make filling: In a 2-quart pan, combine ¾ cup sugar, cornstarch, and salt.
• Add milk and whisk to blend.
• Whisk over medium heat until mixture boils and thickens.
• Do not scorch.
• Remove from heat.
• In a small bowl, beat egg yolks to blend.
• Stir about ½ cup of the hot milk mixture into yolks, then add this mixture back it pan.
• Return pan to medium-low heat and stir until mixture just begins to bubble, about 2 minutes.
• Remove from heat and stir in butter and 1 teaspoon vanilla.
• Spread a thin layer of warm custard over bottom.
• Peel bananas and slice half into pie, covering bottom evenly.
• Pour half the warm custard evenly over bananas.
• Repeat to layer remaining bananas and custard.
• Cover surface of custard with plastic wrap.
• Chill until cold, at least 2 hours.
• In a bowl, with a mixer on high speed, beat whipping cream and remaining sugar and vanilla until mixture holds soft peaks.
• Mound on pie and swirl to cover.
• Top with chocolate shavings, if desired.

BEST OLD FASHIONED COCONUT CREAM PIE

Steps:

• For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat.
• In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended.
• Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened.
• Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended.
• Pour into pie shells and refrigerate at least 2 to 4 hours.
• To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer. (This allows the cream to reach it's full volume and develop those meringue like peaks).
• Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust.
• Sprinkle each with 1/4 cup of the remaining coconut on each pie or toasted coconut if you like, and refrigerate until served.
• To toast the coconut: heat oven to 350°F Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
• FOR VARIATIONS: Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping.
• And for the filling, you can also add 3 oz. cream cheese instead of the marshmallows, if you like. Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.

OLD FASHIONED CHOCOLATE CREAM PIE

Steps:

• Whisk dry ingredients with milk in a large glass heat-proof bowl and cook on high in the microwave.
• Whisk every 3 or 4 minutes.
• Separate eggs and beat egg yolks in a medium bowl while the liquid cooks.
• When the liquid begins to thicken, wisk ladle-fulls of the hot liquid into the beaten egg yolks.
• Strain the egg mixture back into the microwave bowl, whisking again to keep it smooth.
• Continue to microwave until the filling begins to look sort of "cakey" around the edges.
• Whisk to return it to the creamy texture.
• After cooking it this way once, you will become accustomed to consistency and appearance at certain stages.
• When the pie filling is quite thick, remove it from the microwave and add butter and vanilla.
• Pour into the baked pie crust and cover with meringue.
• Prepare meringue while the filling cools: Beat egg whites until "peak" stage.
• Add sugar gradually, beating constantly.
• Add vanilla.
• Spread meringue on pie and bake in a 400° oven 8 to 10 minutes until the meringue has toasty peaks.

OLD FASHIONED CHOCOLATE CREAM PIE

Steps:

• 1. For Pie Filling: In a medium sized saucepan combine the sugar, cocoa powder, corn starch, salt, milk and egg yolks. BEFORE turning on the burner, whisk all the ingredients together until well mixed. The corn starch will not dissolve in hot liquids so it is VERY important to stir until it has all dissolved before turning on the burner.
• 2. Cook mixture on medium to medium high heat whisking constantly until pudding starts to thicken. Remove from heat.
• 3. Stir in butter and vanilla. Mix thoroughly.
• 4. Pour into prepared pie crust.
• 5. For Meringue: In a clean mixer bowl, add the egg whites and vanilla. On high speed, whip until whites start to to whip up. Slowly and a little at a time, add the powdered sugar and cream of tartar. Continue whipping until stiff peaks form.
• 6. Spoon meringue on top of the pie filling. Bake at 325 degrees until meringue reaches the desired browness.
• 7. Tips: Make sure your mixing bowl is completely clean and free of oil. Meringue will not whip if there is oil residue in the bowl. To keep meringue from shrinking, make sure it touches all around the edge of the pie crust.

KITTENCAL'S OLD FASHIONED COCONUT CREAM PIE

Steps:

• Measure the 398-ml can of coconut milk with the table cream to make 3 cups, then place in a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup for this).
• Add in the eggs and whisk until completely combined with the milk.
• Add in sugar, flour, salt, vanilla and coconut extract (if using) whisk vigorously to combine.
• Place in microwave and cook on HIGH removing about every couple of minutes to whisk (you must whisk vigorously every time removing as the mixture tends to thicken more around the edges of the bowl so it must be blended all together) cook until thickened and smooth, in my microwave it takes about 8 minutes to thicken.
• Pour the filling into baked cooled pie crust; cool for 20 minutes on the counter then place a piece of plastic wrap directly over the cooked filling.
• Refrigerate for 6 hours or until very firm (can leave in the fridge for up to 24 hours).
• In a large well-chilled bowl beat 1 pint (2 cups) whipping cream until just thickened, then add in 2 tablespoons confectioners sugar and continue beating until quite stiff (you may refrigerate the whipped cream until ready to use).
• After pie is cooled remove plastic wrap and top with whipped cream, sprinkle cooled toasted coconut over the whipped cream, serve immediately or chill until ready to serve.
• OPTIONAL; for toasting coconut; set oven to 325 degrees F.
• Place about 1/2 cup coconut on a baking sheet and bake until light golden brown stirring occasionally (about 4-5 minutes, watch closely do not burn as the coconut browns quickly!).
• Sprinkle the toasted coconut on top of the whipped cream.
• Serve and enjoy!

MOM'S OLD FASHIONED CREAM PIE

Steps:

• In a two-quart bowl, mix the first 4 ingredients together.
• Fold the beaten egg whites in until all are well mixed.
• Pour into unbaked pie shell of 9inch pan.
• Sprinkle nutmeg on top and bake at 325 degrees for 1 hour.
• When taken from oven, filling will seem a little shaky, but when cooled, will be creamy.
• Prep time does not include making pie crust.

OLD FASHIONED BANANA CREAM PIE

Steps:

• 1. Pie Crust. Pre-heat the oven to 425 degrees (F). Prepare a pie crust for a 9 inch deep dish pie pan (I use acrylic). Flute the edges and prick the bottom with a fork. Press aluminum foil against the inside of the pie dough and weight it to stabilize the crust. Bake for 20 minutes. Remove from the oven and remove the aluminum and the weights. Reduce the oven to 375 degrees and return the pie crust and bake for an additional 10 minutes. Crust should be nicely brown.
• 2. Custard mixture. Mix together the sugar, cornstarch and salt. Add, the milk and the egg yolks. Put the mixture in a medium saucepan an cook on medium to medium high, whisking the mixture constantly until large boil bubbles form. (Note: unless the custard begins to boil. the corn starch will not sufficiently thicken the mixture). Reduce heat until the custard thickens. Remove from heat and add the cut up butter and the vanilla and whisk well. Add one half of the custanrd to the prepared pie shell. Cut up the bananas and completey cover the custard. Add the remaining custard to cover the banana layer.
• 3. The Meringue. With a hand mixer, mix the egg whites and the cream of tarter until frothy. Gradually add the sugar and the vanilla and beat at high speed until stiff. Spread evenly over the top of the pie. Bake in a 400 degree oven for 15 minutes until the meringue is nicely brown. Allow the pie to cool.

OLD FASHIONED SUGAR CREAM PIE

Steps:

• 1. Preheat oven to 350 degrees. Mix the sugar with the flour until completely blended. Add the salt and whipping cream. Blend the half-and-half with the yolks only and stir into the sugar mixture; then add vanilla. It is important to just blend the mixture - do NOT beat it. Pour into an unbaked pie shell and sprinkle with cinnamon on top. Bake the pie until the filling is completely set when the pie is jiggled, or until it bubbles through for 1 minutes. Start checking after one hour.

OLD FASHIONED APPLE CREAM PIE, MOM'S

Steps:

• 1. Mix together sugar, cinnamon, and flour. Toss apples in this mixture and then pour them into the pie shell. Gently pour cream over all. Sprinkle with more cinnamon sugar if desired. Bake at 350 degrees for 45-60 minutes until apples are done. (Different varieties of apples cook differently so check their tenderness as baking progresses.)
• 2. CINNAMON SUGAR TOPPING: Optional. Mix together 2 tablespoons sugar and 1 teaspoon cinnamon for topping pie.

OLD FASHIONED CREAM PIE

Steps:

• spread softened butter in bottom of pie pan.
• Mix flour and sugars in bowl.
• Add milk gradually while stirring.
• Pour into pie shell and bake @ 390 for 30 minutes.
• Reduce heat to 325 and continue baking until thickened.

OLD-FASHIONED SUGAR CREAM PIE (DAVID LETTERMAN'S MOM)

Steps:

• 1. In a small bowl mix sugars, flour & salt. Gradually stir in heavy cream.
• 2. Pour into pie shell and sprinkle with grated nutmeg.
• 3. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees, bake for 20-25 minutes longer.
• 4. NOTE: Center of pie will be slightly runny when done.

OLD-FASHIONED COCONUT CREAM PIE

Steps:

• 1. To toast the coconut heat oven to 350. Put coconut on a non-stick pan and bake 5-7 minutes stirring every couple minutes. I do this while baking the pie shell.
• 2. Combine half and half, eggs, sugar, flour, and salt. Bring to boil over low heat, stirring constantly.
• 3. Cook for approximately 30 minutes or until you reach the desired thickness. Remove from heat.
• 4. Remove from heat and add 3/4 cup of the coconut and vanilla.
• 5. Pour into baked pie shell and chill 2-4 hours.
• 6. Top with whipped topping.
• 7. Sprinkle remaining coconut and serve. Refrigerate any remaining but there probably won't be. ;-)

OLD-FASHIONED COCONUT CREAM PIE RECIPE - (4.4/5)

Steps:

• Bake the pie shell/shells as directed on package. Cool completely on wire rack. In a 2-quart non-stick saucepan - whisk together the sugar, flour, and salt. Gradually, whisk in 1 cup of the milk. When fully incorporated, whisk in the remaining milk and the beaten egg yolks. Cook over medium heat, whisking constantly, until mixture thickens, 10-15 minutes. Remove from heat, and whisk in the vanilla and butter. At this point, I placed the pot in a sink of ice and water, whisking frequently until the filling was cool and thick. Fold in the coconut. Pour into the cooled pie shell/shells. Top with the whipped topping/whipped cream. In a small skillet over med-high heat, toast about a 1/3 cup of coconut, stirring constantly, until lightly browned. Remove from heat. Spread it out on a small dish and place in the freezer for a couple of minutes then sprinkle over the top of the pie. Refrigerate pie for 3-4 hours before cutting.

OLD-FASHIONED BANANA CREAM PIE

Steps:

• Have baked 9-inch pie shell ready. Grate chocolate in bottom of prepared crust. In a large saucepan, scald the milk. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer. grate chocolate over top for garnish. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.