Cream – Topped Cream Pie

Master this one basic recipe and you can make all the cream pies you’ve dreamed of. Egg yolks, used without their whites, are traditional and wonderful when making cream filling, and that’s led to topping cream pies with meringue. But cream pies are also wonderful topped with whipped cream. If this is what you’d prefer to do, see the whole-egg variation for Cream-Topped Cream Pie. Note that though they’re called cream pies, milk is the best liquid; with cream, the mouthfeel becomes overly thick. Use whole milk, though, for best results.

1 Flaky Piecrust
) or Graham Cracker Crust
, fitted into a 9-inch pie pan and chilled

3/4 cup granulated sugar

2 tablespoons cornstarch

Salt

4 eggs, separated

21/2 cups whole milk or 21/4 cups low-fat milk mixed with 1/4 cup cream

1 vanilla bean or 2 teaspoons vanilla extract

2 tablespoons unsalted butter, softened

1/4 cup confectioners’ sugar

• Prebake the crust , and start the filling while the crust is in the oven. When the crust is done, leave the oven at 350 F and cool the crust slightly on a rack.
• In a small saucepan, combine the granulated sugar with the cornstarch and a pinch of salt. Mix the egg yolks and milk together. If you’re using a vanilla bean, split it and scrape out the seeds; stir them into the milk mixture. Stir the milk-egg mixture into the sugarcornstarch mixture over medium heat; at first, whisk occasionally to eliminate lumps. Then whisk almost constantly until the mixture boils and thickens, about 10 minutes. Stir in the butter (and vanilla extract if you’re using it) and set aside.
• Make the meringue: Beat the egg whites with a pinch of salt, until foamy. Keep beating, gradually adding the confectioners’ sugar, until the mixture is shiny and holds fairly stiff peaks.
• Put the pie plate on a baking sheet. Pour the warm filling into the warm crust. Cover with the meringue, making sure the meringue comes into contact with the edges of the crust. Note that the meringue will hold its shape, so you can make peaks and swirls if you like. Bake until the meringue is lightly browned, 10 to 15 minutes.
• Cool on a rack, then refrigerate; serve cool.

Coconut Cream Pie.
• Toast 1 cup shredded coconut by placing it in a dry skillet over very low heat and cooking, shaking almost constantly, until it begins to brown, 3 to 5 minutes. Remove from the pan immediately. Stir this coconut into the thickened cream filling. Top the meringue with another 1/2 cup untoasted coconut.

Banana Cream Pie.
• Use the vanilla cream or the chocolate cream in the next variation: Stir 1 cup thinly sliced banana into the thickened cream filling before pouring it into the pie shell.

Chocolate Cream Pie.
• I like bittersweet best: Add 2 ounces chopped or grated bittersweet or semisweet chocolate to the milk mixture as it cooks.

Vanilla-Orange Cream Pie. Aka Creamsicle pie:
• Substitute 1/2 cup freshly squeezed orange juice for 1/2 cup of the milk and add 1 tablespoon grated or finely minced orange zest; add both to the milk mixture in Step 2. Proceed with the recipe.

Cream-Topped Cream Pie.
• This cream-topped version works for the main recipe or any of the other variations: Prebake the crust until it is nice and brown, a total of about 35 minutes. Substitute 2 whole eggs for the yolks and proceed as directed. After pouring the filling into the prebaked shell, cover directly with plastic wrap (this will prevent a skin from forming) and refrigerate until cool. Just before serving, beat 1 cup cream (preferably not ultra-pasteurized) with 2 tablespoons confectioners’ sugar and 1/2 teaspoon vanilla or almond extract, or brandy or rum, until the cream holds stiff peaks. Spoon over the pie and serve.

MAKES: One 9-inch pie (about 8 servings)

TIME: About 11/2 hours