These cream pie recipes are all time favorite treats. Always easy, always delicious. Frozen or from the fridge, enjoy year-round. Add a cream pie to any of these outdoor party menus. One 8-9 inch pie serves 6-8.
Maple Walnut Cream Pie
2 cups milk
2 cups maple syrup
1 teaspoon vanilla
3 well-beaten egg yolks
1/2 cup chopped walnuts
6 tablespoons flour
1/2 cup yogurt OR 1/2 cup whipped cream
Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water—about 1/2 hour. Add dash of salt and vanilla.
Pour in baked pie shell. Sprinkle with half the nuts. Chill. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.
Bailey's Irish Cream Mousse Pie
1 9-inch pie shelled, baked according to package directions
3 eggs, separated
3/4 cup Bailey's Irish Cream
1 cup chopped walnuts
1/8 teaspoon salt
2 cups whipped cream topping, such as Cool Whip
2 tablespoons shaved semisweet chocolate
Beat egg yolks until lemon-colored. Add salt and Bailey's. Cook in top of double boiler until yolk mixture thickens. cool. Beat egg whites until stiff. Combine egg/Bailey's mixture, egg whites, and 2/3 of the whipped topping, using a folding motion.
Fold in 3/4 cup of the nut meats. Scrape into a baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for no more than 4 hours
Berry Easy Cream Pie Recipe
Garnish with chopped berries, mint leaves or chocolate curls if desired. Store leftovers in freezer.
1 14-oz can sweetened condensed milk
1/2 cup fresh lemon juice
1½ to 2 cups assorted fresh berries. Best to use are strawberries, raspberries and blackberries. Slice larger berries in half
1 8-oz container frozen non-dairy whipped topping, thawed
1 8-9 inch homemade or purchased graham cracker or cookie crust. If homemade, try vanilla or chocolate wafers or animal crackers for a change of pace
In a large bowl, mix together sweetened condensed milk and lemon juice. Stir well. Mix in berries. Fold in whipped topping. Spoon mixture into crust. Freeze 5 hours or until firm. Let stand 20 to 30 minutes before serving.
Pecan Cream Pie Recipe
1 baked 9-inch pie shell
1 (8 oz..) pkg. cream cheese, softened
3/4 cup light brown sugar
Pinch of salt
1 teaspoon vanilla
2 eggs, separated
1 cup heavy cream, whipped
1 cup finely chopped pecans
In a large mixing bowl, blend cream cheese, 1/2 cup sugar and vanilla. Beat in egg yolks, one at a time. In a separate bowl, beat egg whites until just beginning to firm. Gradually beat in remaining 1/4 cup sugar, beating until stiff and glossy.
Fold into cream cheese mixture. Fold in whipped cream, leaving 1/4 cup to spread over top of pie. Spread 3/4 cup of chopped pecans over bottom of cooled pie shell. Fold in half of remaining nuts into filling and pour into the pie shell.
Chill pie two hours, then spread remaining whipped cream over top of pie. Sprinkle with remaining nuts. Chill 6 hours to overnight.
Peanut Butter Cream Pie
This super rich cream pie recipe uses 2 cups of heavy cream, one whipped, one not. Peanut butter cream pie can be made several days in advance.
1/4 cup unsalted butter, melted
2 cups crushed chocolate sandwich cookies
1 8 oz. package cream cheese, room temp
1 1/3 cup powdered sugar
2/3 cup creamy peanut butter
1 cup heavy cream
1 cup heavy cream, whipped
1/2 cup salted peanuts, coarsely chopped
Combine cookie crumbs and butter. Press mixture into a 9" pie pan. Set in freezer. Combine cream cheese, powdered sugar and peanut butter. Beat until smooth. Add cream and mix well.
Gently fold in the whipped cream. Turn into the prepared pie crust. Sprinkle with chopped peanuts. Place in the freezer for at least 2 hours.
Quick Lemon or Lime Pie
1 small can frozen lemonade or limeade
1 can sweetened condensed milk
1 large carton frozen whipped topping
1 prepared graham cracker pie crust
Mix lemonade and milk well. Let stand a few minutes. Fold in whipped topping. Pour into crust. Chill for 1 hour and serve. Garnish with thin lemon slices and mint if desired
Chocolate Peppermint Ice Cream Pie
Pass additional chocolate sauce to pour over slices of ice cream pie. The kids will love this one
Chocolate Crumb Crust
2 cups chocolate wafer cookies (9 ounce package), crushed
6 tablespoons unsalted butter (3/4 stick), melted
Makes about 1/2 cup
7 ounces semisweet chocolate chips or semisweet chocolate chopped
2 tablespoons vegetable oil
1 quart chocolate ice cream, refrigerator-softened 30 minutes
1 quart peppermint ice cream, refrigerator-softened 30 minutes
1/2 cup peppermint candy (about 2 ounces), coarsely crushed or chopped
Preheat oven to 325ºF. Butter 9" springform pan.
In large bowl, mix chocolate cookie crumbs and melted butter, stirring mixture until crumbs are moistened evenly. Transfer crumbs to prepared pan. Use fingers to press crumbs evenly over the bottom and 1 inch up the sides of the pan. Bake crust for 6 minutes. Cool crust completely.
In top of double boiler over barely simmering water, or in a microwave following manufacturer's directions for melting chocolate, stir chocolate and vegetable oil until chocolate is melted and mixture is smooth.
Using a metal spatula, spread softened chocolate ice cream over crumb crust. Using a teaspoon, drizzle 3 tablespoons of chocolate sauce evenly over chocolate coating. Sprinkle remaining peppermint candy evenly over peppermint ice cream. Drizzle 2 tablespoons of chocolate coating in thin, crisscrossing lines over the peppermint candy.
Place remaining chocolate sauce in heatproof container. Cover and refrigerate to serve with pie. (The chocolate sauce can be refrigerated up to 3 weeks.) Cover pie tightly with plastic wrap, then aluminum foil. Freeze at least 6 hours, or up to 2 weeks.
To serve, remove chocolate sauce from refrigerator and warm in microwave or in top of double boiler over barely simmering water. Stir until mixture is melted and pourable.
Remove ice cream pie from freezer 10 to 15 minutes before serving. Dip a dish towel in hot water and wring it dry. Hold hot towel around sides of springform pan for 15 seconds. Release sides of pan. Using a sharp knife, cut ice cream pie into wedges. Pass around the pitcher of warm chocolate sauce.
Easy Rocky Road Pie
1 quart chocolate ice cream, softened
1/2 cup chopped peanuts
1/4 cup chopped semisweet-chocolate pieces
1/2 cup marshmallow fluff
1/4 cup chocolate syrup
1 (9-inch) prebaked graham cracker crust
In large bowl mix ice cream with peanuts and chopped chocolate. Spoon marshmallow and chocolate syrup into ice cream swirling gently to create a marbling effect Spoon into prepared shell. Freeze until firm.
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