pameladallaire Posted July 30, 2008 Report Share Posted July 30, 2008 Hi all: I need help. I need an original, full fat recipe for cream pie for a special occassion. Every recipe I have tried doesn't come close to the pie I tasted at my husband's french canadian relatives over 10 years ago. They aren't around so I can't ask them. I'll try anything you suggest, I think it is full cream but I'm really not sure. I don't know how they get the stiff consistency with the creamy taste. Thanks in advance. Pam Link to comment Share on other sites More sharing options...
Bly Posted July 30, 2008 Report Share Posted July 30, 2008 (edited) Morning Pamela Not sure what you have tried but maybe this one will work.... 1/2 cup warm whole milk 4 Tbls cornstarch 2 cups whole milk 1/3 cups sugar 1/4 tsp salt 2 egg yolks (beaten) 1 1/4 tsp vanilla 1 Tbls butter Combine the 1/2 cup of milk and cornstarch first. Combine the remaining milk, sugar, salt and eggs then add the milk and cornstarch mixture. Over medium heat, stir CONSTANTLY. Bring to a boil, continue to boil for a full 2 minutes...keep stirring. Just before removing it from the heat, stir in the butter and vanilla. Allow 10 minutes of cooling time (I like to cover this with wax paper to prevent a skin from forming) , whip and pour into baked pie shell. Top with meringue, whip cream, whatever you like It has been my experience with this recipe that to achieve a creamy yet firm consistency, it should be allowed ample time to set. I prepare it the day before I intend to serve it. Hope you find one that works!! Edited August 5, 2008 by bly Link to comment Share on other sites More sharing options...
ccmtcanada Posted July 30, 2008 Report Share Posted July 30, 2008 MMMMMmmmmmmmmmmm.... That's my mother's recipe.... Hey Bly....you haven't made that in quite a while now....hint hint.....LOL Link to comment Share on other sites More sharing options...
Roy Posted July 30, 2008 Report Share Posted July 30, 2008 Who were you planning on creaming Pam? We love pics. Link to comment Share on other sites More sharing options...
pameladallaire Posted August 1, 2008 Author Report Share Posted August 1, 2008 Thanks guys, this cream pie will get EATEN not plastered on a face. Just getting over a stomach bug so I'll wait a few days to try it. Food doesn't impress me right now. Thanks again. Pam Link to comment Share on other sites More sharing options...
dannyboy Posted August 1, 2008 Report Share Posted August 1, 2008 The recipe I use is the same as Bly's except I use 2 Tbls of flour and 2 Tbls of cornstarch instead of 4 Tbls of cornstarch, I find it makes it smoother. The whole milk adds a richness to the recipe. Dan Link to comment Share on other sites More sharing options...
pameladallaire Posted August 3, 2008 Author Report Share Posted August 3, 2008 Thanks Dan,Bly and the others who sent me a message. It looks like I'll be trying a few recipes this week. Pam Link to comment Share on other sites More sharing options...
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