Master the Art of Pies with 3 Fluffiest Cream-Based Pies

It's time to indulge in the sweet symphony of flavors that cream pies and custard pies have to offer.

Cream pies and custard pies, with their velvety textures and varied flavor profiles, are classic desserts that never go out of style. They're delicious and may be used in a variety of ways because of their wide range of flavors. Whether it's the cozy classic coconut cream pie or the elegant allure of chocolate meringue, cream-based pies are a celebration of indulgence.

As we get closer to the holiday season, we have a wonderful selection of recipes that will bring joy to your taste buds. From timeless classics that bring a sense of comfort to exciting variations that capture the spirit of the season, these recipes are designed to take your dessert game to the next level. let us help you master the skill of crafting the most heavenly, irresistibly creamy pies that will surely become beloved indulgences for both you and your dear ones.

Vanilla Cream Pie

If you're seeking the epitome of dessert elegance, look no further than the Vanilla Cream Pie. This recipe is a keeper, standing out not just for its classic vanilla cream base but also for its versatility, offering variations that cater to various dreamy palates, including banana, dark chocolate, and coconut lovers. The traditional approach involves a delectable meringue topping, a cloud of sweetness that crowns the velvety vanilla filling. Whether served on a special occasion or as a sweet indulgence any day of the week, this pie promises to be a cherished favorite.

Ingredients:

• 1 pre-baked pie crust
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 4 large egg yolks
• 2 tbsp unsalted butter
• 2 tsp s vanilla extract
• Meringue Topping (or substitute with fresh whipped cream)
• 4 large egg whites
• ¼ cup granulated sugar
• ½ tsp vanilla extract

Instructions:

• Start with a pre-baked pie crust, ensuring it's fully cooled before beginning the filling.
• In a saucepan, combine whole milk, heavy cream, granulated sugar, cornstarch, and salt. Whisk until the sugar dissolves. Heat the mixture over medium heat, stirring continuously until it thickens.
• In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking continuously. This tempers the eggs, preventing them from curdling.
• Slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly to combine.
• Continue to cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency.
• Remove the saucepan from heat and stir in the unsalted butter and vanilla extract. Mix until the butter is completely melted and the vanilla is evenly distributed.
• Pour the vanilla cream filling into the pre-baked pie crust, ensuring a smooth and even distribution.
• For the meringue topping, beat the egg whites until soft peaks form. Gradually add sugar and vanilla extract, beating until stiff peaks form. Alternatively, if using whipped cream, whip the cream until soft peaks form.
• Spread the meringue over the vanilla filling, creating peaks with a spatula. Alternatively, if using whipped cream, spread a generous layer over the filling.
• If using meringue, bake the pie in a preheated oven at 180°C for about 10-15 minutes or until the meringue is golden brown. If preferred, you can also use a kitchen torch to lightly brown the meringue.
• Allow the pie to cool completely, then refrigerate for at least 2-3 hours before serving. This chilling time enhances the flavors and sets the filling. Once fully chilled, slice the Vanilla Cream Pie and indulge in a slice of timeless dessert elegance.

Classic Chocolate Meringue Pie

The traditional Chocolate Meringue Pie will whisk you away to chocolate paradise in no time. For a really unforgettable treat, try this top-rated recipe that combines a decadent chocolate filling with soft, pillowy meringue.

Ingredients:

• 1 9-inch baked pastry shell
• 3 eggs
• 3 cup milk
• 1 cup granulated sugar
• ⅓ cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ½ tsp salt
• 90g unsweetened chocolate, finely chopped
• 3 tbsp unsalted butter
• 2 tsp vanilla
• ½ tsp vanilla
• ¼ tsp cream of tartar
• ¼ tsp kosher salt
• 6 tbsp superfine granulated sugar

Pastry for a Single-Crust Pie

• 1 ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ cup shortening or lard
• ¼ cup butter, cut up, or shortening or lard
• ¼ cup ice water

Instructions:

• Get your best baked shell ready. Cool on a wire rack. Take egg whites away from egg yolks. Preheat the oven to 180 degrees c.
• For the custard, heat 2-1/2 cups of the milk in a medium pot over medium-low heat. Be careful that the milk doesn't boil. While that is going on, use a 12-inch or bigger balloon whisk to mix the last 1/2 cup of milk into the three egg yolks in a medium-sized bowl. Put the flour, cocoa powder, and 1/2 teaspoon of kosher salt in a second bowl. Add the egg yolk mixture and whisk until the mixture is smooth. Slowly whisk in the hot milk, then put the mixture back in the pot. Stir the mix while cooking it over medium-high heat until it boils all the way through. After 30 seconds take it off the heat.
• Add the butter and chocolate and mix them in until the mixture is smooth and melted. Put in 2 teaspoons of vanilla. Put the mixture through a sieve and use a spoon to help it go through. Put the chocolate filling into the pastry shell that has been made.
• Wash both bowl and whisk. Set whites-in bowl-over bowl of hot water. Let stand 5 minutes.
• Slowly beat egg whites in a big bowl with a wire whisk that is at least 12 inches long. The cream of tartar, 1/4 teaspoon of kosher salt, and 1/2 teaspoon of vanilla should all be added and mixed well with a whisk.
• You can whisk by hand or use an electric mixer set to medium-high speed until the egg whites start to rise. As you add the superfine sugar, two tablespoons at a time, mix it in and sprinkle it all over the bowl. Whisk the egg whites for another 7 to 8 minutes, or until they are glossy, moist, and don't slide around when the bowl is turned upside down. When the whisk is taken out of the bowl, the tips of the whites should turn over a little.
• Put the meringue on top of the hot pie filling all at once. Spread the meringue from the middle to the sides with a spatula, making sure it sticks to the crust all the way around. Don't bake it for more than 15 minutes at 350 degrees F, or until the top is brown. Let it cool for an hour on a wire rack. Put in the fridge at least two hours before serving.
• For a Single-Crust Pie: Combine flour and salt in a medium-sized bowl. Mix in the shortening and butter with a pastry cutter until the pieces are about the size of peas. With a fork, gently mix in 1 tablespoon of the ice water over a portion of the flour mixture. Push the wet dough to the side of the bowl. Repeat by adding more ice water one tablespoon at a time, up to a total of 1/3 cup, until all of the flour mixture is wet. Make a ball out of the mixture and knead it gently until it stays together.

Coconut Cream Banana-Topped Pie

Don't know whether to indulge in coconut cream or banana cream pie? The Coconut Cream Banana Pie is the perfect combination of the two. Cream of coconut and a layer of sweetened cream cheese create an ensemble of luxurious flavor in the filling. This cream pie dish ends in a show-stopping conclusion with a layer of bananas and a glaze, and it's a delicious combination of tropical coconut and sweet banana indulgence in every heavenly piece.

Ingredients:

• 2 cup shortbread cookie crumbs (about 30 cookies)
• ¾ cup sweetened flaked coconut
• 1 tsp finely shredded lime peel
• ½ cup butter, melted
• 1 cup sugar
• ⅓ cup cornstarch
• ¼ tsp salt
• 3 cup whole milk
• ⅔ cup cream of coconut
• 5 egg yolks
• 1 ¼ tsp coconut extract
• 1 tsp vanilla
• 1 recipe Vanilla Meringue
• ¼ cup sweetened flaked coconut

For Vanilla Meringue

• 4 egg whites
• 1 tsp vanilla
• ½ tsp cream of tartar
• ¼ cup sugar

Instructions:

• Set oven temperature to 180 degrees C. Mix the cookie crumbs, 3/4 cup of the flaked coconut, and the lime peel in a medium bowl. Incorporate the melted butter. Pack into a 9-inch deep-dish pie plate and up the edges. For best results, bake for at least 8 minutes. Put on a wire rack to cool entirely.
• Sugar, cornstarch, and salt should be mixed together in a big saucepan. Add the milk and coconut cream gradually while stirring. Reduce heat after mixture has thickened and is bubbling, having been cooked and stirred over medium heat. Stir the food for a further 2 minutes while cooking. Take it off the heat. In a separate bowl, use a fork to lightly beat the egg yolks. Add about a cup of the hot filling to the egg yolks and whisk to combine. Put the egg yolk mixture into the pot. Reduce heat once mixture reaches a boil and continue stirring. Stir the food for a further 2 minutes while cooking. Take it off the heat. Blend in some vanilla and coconut extract. Keep the filling warm.
• Make vanilla meringue. Pour warm filling into piecrust that has been left to cool. Spread meringue over the hot filling and press it down to the crust's edge. Use the ¼ cup of coconut to decorate. Cook for 30 minutes. Cool on a wire rack for 60 minutes. Chill for 3 to 6 hours for before serving; cover for longer storage.

Vanilla Meringue

Set aside 4 egg whites for 30 minutes at room temperature. Put the egg whites, ½ teaspoon of cream of tartar, and 1 teaspoon of vanilla in a mixing bowl. Mix on medium speed for about one minute, or until soft peaks form (tips curl). As you beat on high speed for about 5 minutes, add 1/4 cup of sugar one tablespoon at a time. Keep beating until the mixture forms stiff, shiny peaks (tips stand straight) and the sugar melts. Spread the meringue over the hot pie filling right away and seal it to the edge of the dough.