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Cream Pie - in search of the ultimate

Take one bite & you are sent straight to heaven...that's the kind that I am looking for. Not necessairly a "cream" pie, just one that is creamy, dreamy & worth the calories. You know which one I am talking about, care to share it with the rest of us??

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  1. Banana Cream Pie ala the Joy of Cooking. YMMV, but I have never had better. It's really all about the pastry cream in cream pies for me. Some recipes are too sweet so I stick to JOC's version.
    I have never tasted a purchased cream pie that didn't at least sort of suck, IMO because of freshness and/or subpar ingredients or bad crust. I also cannot understate the yum of really good small farm organic heavy cream for the whip. It's like night and day vs. conventional or even corporate organic.

    14 Replies
    1. re: splatgirl

      You are so right about some pies being so sweet it makes you nauseated. Will look up JOC's version right now. Thanks for sharing. Wow, organic fresh cream, that is just a wonderful memory for me, nothing like that around here.

      1. re: cstout

        Since you have JOC out, try the key lime pie. You have to use real key lime juice as persian limes are not acidic enough to set the pie. An egg yolk or two gilds the lily in a great way. Most folks cook it when yolked. And I prefer it naked or with 1/2 inch merangue. I leave the mile high mounds for the tourists in Key West.

        1. re: INDIANRIVERFL

          My store does not carry the real key limes very often, although I did some bottled juice labeled as "real key lime" juice...do you think that would work??

          1. re: cstout

            If it is 100% real key lime juice, not from concentrate, it should.

            1. re: cstout

              Bottled key lime juice would be the norm almost without exception--I doubt you'd find many key lime pies in FL that are made with fresh squeezed juice. They are crazy small and it takes forever to get enough juice for a single pie. I've made it that way at home and couldn't tell the difference vs. bottled juice.
              That said, I've seen key limes at Trader Joes quite often.

              I too, am a fan of the uncooked version of key lime pie.

              1. re: cstout

                HEB has Nellie and Joe's Key Lime Juice in a 1 pint jar.

                Does the "Joy of Cooking" recipe call out 3 egg yolks and 1 can sweetened condensed milk? If so, I have since started using 4 egg yolks with no other changes. It makes it richer but more important to me, it fills the pie fuller. I don't cover it with whipped cream or meringue (not a big fan of meringue). I just put some raspberry sauce on a piece and a spoonful of whipped cream when serving.

                1. re: Hank Hanover

                  Joy of Cooking key lime pie, Hank, I am not at home right now so I can't tell you, perhaps someone else can answer your question. Good idea about the egg yolks.

                  1. re: cstout

                    It calls for 4 yolks and 15oz. sweetened condensed, at least in the 1997 edition. Maybe you are using 5?
                    I'm actually not sure I've made their version now that you point it out.

                    I agree that an under-filled shell is a disappointment, as is a too-thin layer of filling. My pie pans are significantly deeper than most so more often than not I make a double batch of filling for a single shell. Whatever doesn't fit always goes nicely into a wee tart pan or two for cooks snack.

                    1. re: splatgirl

                      My 1971 version doesn't even show a key lime pie. Anyway the version on the lime juice jar calls for 1 can of sweetened condensed milk, 3 egg yolks and 1/2 cup lime juice. I have since started using 4 yolks and have since discovered that Maida Heatter and Wolfgang Puck recommend it, too. Apparently, "Joy of Cooking" does, too.

                      1. re: Hank Hanover

                        Just think, some of that key lime pie & the French Silk pie too. Wow.

                        1. re: Hank Hanover

                          I just can't stand condensed milk, so I use this recipe, which gets raves always
                          but with graham cracker crust, prebaked.

                          1. re: magiesmom

                            Well.. I'm glad I like sweetened condensed milk, because your recipe calls for lots of sugar, water, flour, cornstarch and half as much lime juice.

                            As a bonus, I just have to stir it all together and bake it for 15 minutes.

                    2. re: Hank Hanover

                      Nellie And Joe's is the best thing this side of fresh squeezed. Unlike so many others, it IS real Key Lime juice (true aficionados CAN tell the difference).

              2. re: splatgirl

                A word about coconut that comes in packages. I notice that every brand I find in American stores has long hairy coconut shreds the length of an earthworm, while at my Indian grocery store I buy what they call "powdered coconut" that is grated, but very finely grated. I like it much, much, much more for baking than the hairy stuff. Just passing this along.

              3. I've made this one twice in my life, and am *always* planning to do it again. The original cook won Best in Show 2003 at a (prestigous, I think) Florida pie contest. It's got cream cheese, chocolate, and peanut butter--as well as whipped cream topping.


                "The nation's best bakers gather in Celebration, FL to enter their pies in the "grandmother" of all cooking contests."

                11 Replies
                  1. re: hotoynoodle

                    Well you can freeze whipped cream
                    but I don't know if it would work in this recipe.

                    1. re: hotoynoodle

                      You could use gelatin enhanced stabilized whipped cream.

                    2. re: blue room

                      Hah! I went to high school with Raine (the originator of this recipe). She is currently teasing us on facebook with descriptions of her entries for this year's contest. Not an endorsement of the above recipe, as I have not tried it. But great to see that someone is recommending it!

                      1. re: Cheez62

                        Cheez62, what is the contest about? Small world isn't it?

                        1. re: Cheez62

                          The pie is seriously good -- it won "Best in Show", not just a frozen pie category. Glad to hear the lady is still at it!
                          Here's a link to the contest info --

                          1. re: blue room

                            Enjoyed the link...please tell Rainey that the Chowhound folks tip their hats to her!

                            Now we can all be the Best in Show in our own kitchen.

                            1. re: cstout

                              I will pass on the message! Hope you enjoy her recipe!

                              1. re: Cheez62

                                Well, I almost ate the whole pie myself...had to go make 2 so I would have one whole one to take for someone else!! YES...I did enjoy!

                                1. re: cstout

                                  cstout, did you use Cool Whip -- or real whipped cream?

                                  1. re: blue room

                                    I used Cool Whip for the topping. Next time might try the real stuff.

                      2. For chocolate cream pie, I have not found one that could beat Joanne Chang's in Flour. I have made all the top contenders. It is just perfection.

                        I also love Cook's Illustrated's coconut cream pie.

                        3 Replies
                        1. re: Becca Porter

                          Hi Becca,

                          Thanks for the recc for Chang's chocolate cream pie. What brand of chocolate did you use? Also, does the cornstarch in the whipped cream make it taste strange?

                          I need to bring a birthday dessert to work tomorrow. I've been looking at Dorrie's Caramel-Crunched Chocolate Tart, but this pie looks terrific.


                          1. re: soccermom13

                            I am out of my huge Callebaut block so I used Dove dark chocolate bars. No weird taste with the cornstarch at all.... just stable whipped cream.

                            Make it!!

                            1. re: Becca Porter

                              Thanks, Becca. I ran out of time and ended up making a simple tart ---graham cracker crust, toasted chopped pecans, layer of caramel which turned out perfectly---just at the edge of being too dark and oh-so-good, topped with a chocolate ganache. It was very good. I have your recc for Chang's Chocolate Cream Pie on my "gotta make this soon" list.

                        2. French Silk Chocolate pie. No cream in the body, just on top, but the filling is luscious and creamy and silky. Definitely not for calorie counters but truly magnificent. The kry though is to make the plainest crust possible, back of the Crisco box plain. If you try to make it with a rich pastry or a crumb crust of any kind it just comes off as too sweet. That basic pastry is needed to blend perfectly with the rich, sweet filling.

                          13 Replies
                          1. re: dianne0712

                            Do you have a special French Silk pie recipe?? True bliss...when you mention luscious & creamy, we are getting close to the Holy Grail.

                            1. re: cstout

                              Why yes I do! What made you ask?LOL! I snagged it from my sister when I was13. She has a knack for finding the best stuff, but wouldn't ever give me a recipe if I asked. Recipe espionage was big in my house at the time.
                              9" baked plain pie crust, cooled
                              1/2 cup butter
                              3/4 cup sugar
                              2 eggs
                              1 oz unsweetened chocolate melted
                              3 Tbsp cocoa
                              1 tsp vanilla
                              whipping cream
                              Cream butter and sugar until fluffy. Add chocolate, cocoa, and vanilla. Beat well. Add eggs, one at a time, beating 5 minutes each time you add an egg. Pour into pie shell and chill for 2 hours. Beat whipping cream with a little sugar and top pie. Shave chocolate on top.

                              1. re: dianne0712

                                Thanks for the French Silk pie recipe...don't you just love that word "silk"? Anyway, I have never made a silk pie but have seen a million recipes through out the years...bout time I just got in the kitchen & made one. And shame on your sister for being stingy!

                                1. re: cstout

                                  I stole her lemon curd recipe to! Hehe

                                  1. re: dianne0712

                                    I have a cook book called "Begged, Borrowed & Stolen"...one of my most favorite sources of recipes. Please give us the lemon curd recipe too. Tell your sister to look on this post to let her know the whole world now knows her secret recipes...no, that is dirty pool. Better yet, thank her for sharing it with everybody.

                                    1. re: cstout

                                      sister hasn't spoken to me since I was 10. That's why I had to steal recipes!
                                      I love it when someone will give me a recipe because you know it's good because you just had some. There's no trying to guess from a description. I'm trying to train my daughter to ask for recipes but she's too shy.

                                      1. re: dianne0712

                                        That is so sad about your own sister not sharing her recipes with you...I have no family & could never understand the sibling rivalry thing. The more you give, the more you receive...I didn't make that up, it is a law of life, but some folks never learn.

                                        Yes, always ask for a recipe...what is the worst thing they could do??? Turn you down?

                                        I have found folks on Chowhound are more than willing to share their recipes or whatever else it is you are requesting. Of course you are proof of that, I have copied your recipes down & appreciate it. Like you said, you have just tasted the food & found it to be wonderful....what is wrong with asking for the recipe???? To me, that is the greatest compliment you could give a person...asking for the recipe....go figure.

                                        1. re: cstout

                                          I love it when people ask because it means they truly loved it. I consider it a great compliment. Plus, so many of my recipes are family recipes I love to think of them spreading around the world. My daughter's friend asked for my mom's pancake recipe which she gave to her sister in the States who gave it to their colleague inGermany who gave it to her mother in Africa. How cool is that?

                                          1. re: dianne0712

                                            Too cool!! That is exactly what is supposed to happen to recipes, a gift for everyone.

                                      2. re: cstout

                                        lemon curd
                                        2 large lemons
                                        1/2 lb sugar
                                        3 oz butter
                                        3 eggs
                                        Grate rind and strain juice. Put in dbl boiler and add butter. Heat gently and add sugar. Beat eggs and strain into pan. Stir over heat until thick. Pour into clean dry jars.

                                    2. re: cstout

                                      Silk is a lovely word indeed. So evocative. You will love it, I promise!

                                      1. re: cstout

                                        let me know when you make it; I'd love know what you think.

                                  2. re: dianne0712

                                    Is this a nationally known pie? For me French silk and coconut cream pie are the be-all/end-all of pies, but no one has heard of the former on the East Coast.

                                  3. It's said that even Marlene Dietrich would indulge in a slice of this. From the historic Tea Room at Bullock's Wilshire in LA, Coconut Cream Pie:


                                    I've an old tattered copy from the LA Times somewhere. I've made this a couple of times and it's truly heaven.

                                    8 Replies
                                    1. re: RelishPDX

                                      Coconut Cream Pie..I want to make my own heaven....thank you...is yours a big mound like that one?

                                      1. re: cstout

                                        It would be now, but not when I've made it in the past, since I didn't have the true visual. When I first moved to LA in the mid-80s, a friend and I made the round of all the classic restaurants, cafeterias, tea rooms, etc., that were part of LA history, since that was a transitional age in LA—the Miracle Mile was becoming less of a miracle, and everything was moving towards the west, as Century City and environs were still developing, with downtown dying off.

                                        When Bullock's-Wilshire downtown finally closed, everyone clamored for the recipe for this pie. I'd remembered having had a slice on the recommendation of the hostess, but not what a whole pie looked like.

                                        I look at that recipe now, and think about what it must have been like in the 1920s and 30s—made with fresh cream delivered daily from a dairy out in Pomona, real farm fresh eggs, coconut shipped in from Hawai'i on a great Matsonliner, a crust probably made with butter and lard, rather than shortening, and it's hard to think of doing it any other way than in the grandest of styles. I'd probably make it fitting for a Busby Berkeley and the Art Deco era with a proper great dome. Silly in many ways, perhaps, but someone's got to keep culinary skills and traditions alive.

                                        You know, I might just make this for Easter next Sunday.

                                        1. re: RelishPDX

                                          Coconut Cream Pie..RelishPDX, I have never been to LA, but I have always wanted to visit there & make it a food journey just as you did.

                                          I have copied the recipe & am thinking of making it for Easter also, all these pies are sounding wonderful. You will have a good conversation piece if you do the deco dome.

                                          1. re: cstout

                                            I wonder how to cut a slice of that dOmed pie -- slowly, quickly, wet knife, buttered knife ? It should be an extra long knife, for sure.

                                            1. re: blue room

                                              Thinking this through, it would mostly come down to what density of cream was used to construct the dome. Thick to hold its shape or thin and airy so it doesn't collapse onto itself? I'm thinking the best would be rather dense. Then probably a long serrated bread knife to make the first few cuts. Then you'd need a proper pie spatula, which I have, to get the first piece out intact.

                                              An alternative could be individual coconut cream tarts, which I'm giving some consideration to now after thinking about it today. Those could be impressive presentation-wise as well. For me, that would involve buying tartlet pans, but might be a worthwhile investment since I usually cook for one. I make mini-cobblers using Corning Grab-It bowls, which are just about the right size if I don't fill them too high.

                                              1. re: blue room

                                                So I've consulted with my Easter guests, and they are actually okay going crustless with the pie filling and topping done in some large decorative ramekins that I have. "More than happy to save the calories for something else," was the consensus.

                                                I'll still do domes, but we won't have any cutting/serving difficulties to deal with. I was happy that they both gave a go-ahead to coconut, so many people shy away from it.

                                                That solution will also eliminate the need for me to source and buy mini tart pans that I may not use again for a long time.

                                            2. re: RelishPDX

                                              When you made your 80's tour, did you ever eat near Angel's Flight? Was is still operating even then?

                                              1. re: chocolatetartguy

                                                Angel's Flight was closed and dismantled by then. I didn't even know about it until they began reconstruction some years later, but I moved away from LA before it reopened.

                                        2. Give this a try: http://www.sfgate.com/cgi-bin/article... It's a banana cream pie that I could eat by the pan-ful.

                                          1 Reply
                                          1. re: monfrancisco

                                            This whole thread is reeking of calories & sweetness...yes, that pie sounds like it has my name on it too! Thank you.

                                          2. The ultimate was the almond cream pie from Congressional Country Club in Potomac, MD back when I was young. That was my birthday "cake" of choice. I have never found a recipe that duplicates it, I'm sad to say.

                                            Coconut cream pie is my current favorite.

                                            10 Replies
                                            1. re: Terrie H.

                                              can you please elaborate and/or describe the almond cream pie? I've never heard of such a thing and sounds amazing.

                                              1. re: splatgirl

                                                It was an almond flavored pastry cream with whipped cream folded in to make a wonderful texture, studded with chopped almonds and a meringue topping. I should try and recreate it one day, when I can afford the calories.

                                              2. re: Terrie H.

                                                I love Martha Stewart's banana cream pie.

                                                1. re: Terrie H.

                                                  Hi Terrie - I grew up in DC and my parents were members of CCC for over 50 yrs. The Almond Cream Pie is the BEST and it is still being made the same as it was when I was a child.

                                                  I have researched for years and I think that I have put together a recipe that is pretty close to Congressional's! I was there last year and finally realized that the topping on the almond cream is a marshmallow meringue. You may want to try my recipe:

                                                  ALMOND CREAM PIE WITH MARSHMALLOW MERINGUE

                                                  1 baked pie shell
                                                  2/3 c. sugar
                                                  3 tbsp. cornstarch
                                                  1/2 tsp. salt
                                                  3 c. milk or cream
                                                  3 eggs
                                                  1 tbsp. butter
                                                  1/2 tsp. almond flavor
                                                  1/2 c. toasted and slivered almonds

                                                  Mix sugar, cornstarch and salt in saucepan. Stir in gradually 3 cups milk. Cook over medium heat and stir constantly until mixture thickens and boils. Boil 1 minute. Remove from heat.
                                                  Gradually stir half of hot mixture into 3 egg yolks that are slightly beaten. Blend into hot mixture, boil 1 minute more. Stir constantly.
                                                  Blend in butter, almond flavoring and 1/2 cup toasted slivered blanched almonds to the cooled filling. Can use 3 egg whites for meringue* or top with whipped cream.

                                                  MARSHMALLOW MERINGUE

                                                  3 egg whites
1 dash of salt
7 ounces Marshmallow Creme

                                                  In small mixing bowl, beat egg whites with dash of salt, forming soft peaks. Gradually add marshmallow creme, beating until stiff peaks form. Spread over cooled pie, sealing to edge of crust. Bake in preheated 350 degrees f. Oven for 12 to 15 minutes.

                                                  1. re: SueChefCSC

                                                    I hadn't seen this reply until today, Sue. Thank you so much for posting your recipe! I will most definitely try it soon.

                                                    1. re: Terrie H.

                                                      This is interesting to hear about Congressional Country Club and the pie. My time at Congressional was from about 1956-66. We lived in Chevy Chase near D.C. line.
                                                      I am excited about making the pie and serving it as a surprise for one of my sister's. She brings up the pie whenever great
                                                      desserts are mentioned, and when almond flavoring is mentioned, when the Club is mentioned...

                                                      1. re: robinski

                                                        I'm glad Sue posted her recipe for us, robinski - it will be great to surprise your sister. It's nice to see I'm not the only one with fond memories of this pie.

                                                    2. re: SueChefCSC

                                                      Sue, Amazing to have gotten feedback about the almond pie at Congressional. It has been 45 years since my family enjoyed the dessert and it sure lives on in memory. Many thanks - it will be very special for us.
                                                      We belonged to CCC from about 1956 to 1966 and lived in CHevy Chase near the DC line. I am wondering if we or our families met?

                                                    3. re: Terrie H.

                                                      I too, and my sister, have tried to duplicate that pie. Excellent! One of a kind. Did you find the recipe? I will let you know if we get it.

                                                    4. Not sure it qualifies but I once did a chocolate mousse pie. I prepared a classic chocolate mousse and spooned it right into a oreo cookie crust. Then piped some enhanced whipped cream stars around the edge of the pie.

                                                      It was very rich.

                                                      1 Reply
                                                      1. re: Hank Hanover

                                                        Of course it qualifies..."rich" makes it a number one qualifier!!!

                                                      2. i have a couple ...

                                                        1. warp drive chocolate pie (google it) - it's a man recipe, in my experience

                                                        2. flapper pie - popular on the Cdn prairies and possibly in the US midwest some decades ago?

                                                        we don't really like pie but lemon meringue would rate highly if required.

                                                        isn't there a cream pie recipe with avocado? I think it was in Sunset mag some years ago.

                                                        1 Reply
                                                        1. re: Georgia Strait

                                                          wow. As someone who should be buried in a vat of pastry cream, I can't believe I've never heard of flapper pie! Is the custard supposed to have almond extract in it, in your experience? And cinnamon in the crust or no?

                                                        2. While my favorite cream pie recipe is Tish Boyle's Greek Diner Chocolate Cream Pie, for Easter I decided to make something pink and whimsical: Raspberry Cream Pie in a Rice Krispie Treat Crust.

                                                          The crust is pink because I added two tablespoons of dry raspberry gelatin to the basic Rice Krispie/Marshmallow/melted butter mixture. The filling is basically raspberries, a little lemon juice, sugar, unflavored gelatin dissolved in boiling water, with fresh whipped cream folded in. After chilling, it was finished off with a layer of unsweetened whipped cream and raspberries.

                                                          It was popular with all ages. Here are a few pix:

                                                          4 Replies
                                                          1. re: TrishUntrapped

                                                            Oops. Forgot a pic of the finished Raspberry Cream Pie in Rice Krispie Treat Crust:

                                                            1. re: TrishUntrapped

                                                              Wow & Wow...love it when there are pictures to see the real deal. Looks like the whole family enjoyed your pie, I am going to make it myself too. Thanks so much for sharing!

                                                              1. re: cstout

                                                                Here is the recipe Cstout, hope you enjoy it. I created it by modifying a Marshmallow Crispy Lemon Pie recipe from Kraft, which used lemon instant pudding. I liked the crust idea, not the filling, so I substituted raspberry gelatin in the crust and used my own cream pie filling. This would work well with strawberries and other fruit.

                                                                Raspberry Cream Pie in Rice Krispie Treat Crust

                                                                Crust: (Makes enough for 10-inch deep dish pie pictured above. If you make a smaller pie, enjoy the leftovers.)

                                                                2 Tbsp. unsalted butter
                                                                1/4 cup dry JELL-O Raspberry Flavor Gelatin (1/2 of 3-oz. pkg.)
                                                                4 cups Miniature Marshmallows
                                                                3 cups crisp rice cereal


                                                                1. Melt butter in large saucepan over medium-low heat until melted. Add marshmallows and dry gelatin and toss to coat. Stirring constantly, cook until marshmallows are completely melted and mixture is blended. Be careful not to burn, lower heat if necessary.

                                                                2. Add cereal and mix well to coat.

                                                                3. Press cereal mixture onto bottom and up side of lightly buttered pie plate. Let set at room temperature until ready to fill.

                                                                Cream Pie Filling:


                                                                1/2 cup sugar
                                                                1/2 cup water
                                                                1 envelope unflavored gelatin
                                                                1 10-ounce package frozen raspberries (Can use fresh raspberries also.)
                                                                2 teaspoons fresh lemon juice
                                                                1 cup heavy cream


                                                                1. In a small saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, add the berries and lemon juice and stir until the mixture begins to thicken.

                                                                TIP: You can use raspberries that are still frozen or defrosted and cold. Cold berries help the gelatin firm up quicker. If the berries are room temp, you may need to refrigerate the combined mixture a few minutes. You do not want to fold whipped cream into warm or hot mixture. It should be cool and just starting to thicken.)

                                                                2. Beat the cream until stiff peaks form. Gently fold the cream into the berry mixture to keep the filling fluffy and the fruit intact.

                                                                3. Put mixture into the pie crust. Refrigerate until set, a few hours or overnight.


                                                                Before serving, top pie with whipped cream (approximately 2/3 cup heavy cream, whipped) and garnish with fresh raspberries.

                                                                1. re: TrishUntrapped

                                                                  Trish, thanks so much for the recipe...wish I could make it right now, but don't have any Rice Krispies, haven't bought those in years. I will be seeing some little people (kids) in a couple of weeks & I am going to bake one for them too!!! Sounds like a fun recipe for everyone!

                                                          2. This is my mother's standby summertime dessert from 40+ years ago. I still love it.
                                                            It's not really a cheesecake, but that's what she called it. She did a bang-up job on Joy's baked cheesecake, too!

                                                            Apricot Cheesecake

                                                            1 1/4 cup graham cracker crumbs
                                                            1/4 cup sugar
                                                            1/3 cup butter, softened
                                                            Press into 8" square baking pan. Bake at 350' for 8 to 10 minutes. Cool.

                                                            2) 8 oz.pkg cream cheese, softened
                                                            1) 14 oz can sweetened condensed milk
                                                            Add and beat again:
                                                            1/3 cup fresh lemon juice
                                                            1/2 tsp. orange extract
                                                            Spread into cooled crust and chill till set.

                                                            Drain 16 oz can apricot halves in syrup, retaining liquid.
                                                            In saucepan, mix together:
                                                            1/3 cup juice from apricots
                                                            1/3 cup orange juice
                                                            1/4 cup sugar
                                                            1 1/2 Tbs cornstarch
                                                            Cook till thickened, stirring often. Cool slightly.
                                                            Place apricot halves on top of filling, cut side down. Pour glaze over, and chill till serving.

                                                            This looks like sunny side up eggs, which is hilarious, but it is absolutely deliciously creamy and sweet and tart.
                                                            I always use fresh orange peel instead of the extract, but once I did it with limes. It tasted great, but DH told me a few days later that he thought he'd been eating moldy pie, (because of the green bits of rind in it), but he didn't say anything so he wouldn't hurt my feelings.

                                                            1 Reply
                                                            1. re: jmcarthur8

                                                              Apricot anything is my favorite...just added your recipe to my wonder list from these posts...your pie sounds just the thing for warm days. Thanks.

                                                            2. Ok, I just have to know - have you broken down and tried the French Silk Pie yet? I'd make you one myself but I don't know where you are! LOL!

                                                              4 Replies
                                                              1. re: dianne0712

                                                                Made a French Silk Pie yet? Well, I don't know who you directed that to, but as for me, yes I have that pie & it is pure bliss & a lot easier than I had expected. If there is a soul out there who has not made one, you must put this on your list right now!

                                                                1. re: cstout

                                                                  LOL! Silly me. Yes, it was directed to you cstout. I'm glad you made it. It's truly one of the best out there and very easy to do. I really wanted you to try it because I was sure you'd love it considering how you worded the post. You said you'd seen a million recipes but never made one, so I was wondering if I had managed to convince you to try it. I'm soooooo happy you liked it because you're always one of the friendliest and most supportive posters on the board. You make me smile.

                                                                  1. re: dianne0712

                                                                    Thank you very much for the compliment, but it is folks like you who take the time to reply with their best recipes who deserve a tip of the hat!

                                                                    That French Silk Pie certainly lives up to its name & the lemon curd recipe is just wonderful...both are in my recipe "Hall of Fame" folder. Kind of strange looking back at the recipes I have gathered on Chowhound...I mention every one's Chow "name" & I look forward to seeing each of your names again. I do not buy near as many cookbooks anymore...why do that when the "best of the best" is right here at Chow!

                                                                    I have experienced French Silk heaven....think I will make another one tomorrow as a matter of fact. I am blessed.

                                                                    1. re: cstout

                                                                      Awwwwwww! Cstout! You're such a sweetie! I just saw this post now so I'm sorry it took me so long to answer. I can't tell you how much it warms the cockles of my heart to know that someone is loving the recipes.

                                                              2. There's a classic Southern (US) Sugar Cream Pie, too. Want that recipe?

                                                                4 Replies
                                                                1. re: pine time

                                                                  Thank you, yes. My quest was actually for the Congressional almond pie and I am excited to have gotten the recipe. But the sugar cream pie has my attention.

                                                                  While we are on cream pies, I have recipe that has chocolate crust, rich chocolate mocha filling with a coffee whipped cream on top. It is wonderful and one starts the crust and filling one day and adds the top next day with bitter chocolate shavings to add at end. The name we have in Blums Pie.


                                                                  1. re: robinski

                                                                    This reminds me of the Coffee Crunch Pie I made once for Thanksgiving. Shortbread crust, coffee cream filling, and a honeycomb topping.

                                                                    1. re: robinski

                                                                      I'll definitely be trying that Congressional almond pie, too! I've made various versions of a Sugar Cream Pie for years, but this version, paraphrased from the Food Network magazine, Nov. 2012, is the closest to my grandmother's:

                                                                      Sugar Cream Pie
                                                                      1 3/4 c flour, + some for dusting
                                                                      1/2 tsp salt
                                                                      6 Tbl cold, unsalted butter, in 1/2" pieces
                                                                      2 Tbl cold shortening

                                                                      2 c heavy whipping cream
                                                                      1 c sugar
                                                                      1/2 c flour
                                                                      1/2 tsp vanilla
                                                                      2 Tbl cold, unsalted butter, in 1/2" pieces
                                                                      1/8 tsp fresh nutmeg

                                                                      Crust: combine flour & salt in food processor. Add butter & shortening, pulse until pea-sized. Slowly add up to 3 Tbl ice water, pulse until comes together. Pat into disk & refrigerate minumum of 1 hr.

                                                                      Roll dough into 11" circle on floured board. Place into 9" pieplate. Crimp edges. Prick bottom well. Refrigerate about 30".

                                                                      Preheat oven and baking sheet to 425 degrees.

                                                                      Filling: Whisk heavy cream, sugar, flour & vanilla. Pour into chilled crust, dot w/ butter, sprinkle nutmeg. Put pie plate on hot baking sheet, bake 10". Reduce oven temperature to 350, bake until golden, about 55" (center may not be fully firm). Cover crust edges if they're browning too quickly. Let cool completely. Serve chilled or at room temp.

                                                                      1. re: pine time

                                                                        Pine Time,
                                                                        Thanks. This will be a first for me - baking so long a cream pie. Only with the meringue have I used the oven. Sounds
                                                                        like a new venture and a delicious pie.

                                                                  2. If you have the time, patience and motivation, Emeril's Banana Cream Pie is insanely delicious.