*  Exported from  MasterCook  *
 
                         Cream Pies (Vanilla Cream)
 
 Recipe By     : Cook’s Illustated, 2/97, p. 24
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sugar -- plus 2 tablespoons
      1/4  cup           cornstarch
      1/8  teaspoon      salt
    5      large         egg yolks -- lightly beaten
    2      cups          whole milk
      1/2  cup           evaporated milk
      1/2                vanilla bean -- about 3″
                         ---split lengthwise
    2      tablespoons   butter
    1      teaspoon      brandy
    1                    Graham Cracker-Coated Pie Shell -- baked & cooled
    1      cup           heavy whipping cream
    2      tablespoons   confectioner’s sugar
      1/2  teaspoon      vanilla
 
 Whisk sugar, cornstarch, and salt in medium saucepan.  Add yolks, then
 immediately but gradually whisk in both milks.  Drop in vanilla bean.  Cook
 over medium heat, stirring frequently at first, then constantly as mixture
 starts to thicken and begins to simmer, 8 - 10 mins.  Once mixture simmers,
 continue to cook, stirring constantly, for 1 minute longer.  Remove pan
 from heat; whisk in butter and brandy.  Remove vanilla bean, scrape out
 seeds and whisk them back into filling.
 
 Pour filling into shallow pan (another pie pan works well).  Put plastic
 wrap directly over filling surface to prevent skin from forming; cool until
 warm, about 30 mins.  Pour warm filling into pie shell and, once again,
 place sheet of plastic wrap directly over filling surface.  Refrigerate pie
 until completely chilled, at least 3 hours.
 
 Whip cream to soft peaks.  Add sugar and vanilla, continue to whip to
 barely stiff peaks.  Spread over filling and refrigerate until ready to serve.
 
 CHOCOLATE CREAM:  Follow above recipe, adding 2 T. unsweetened cocoa to
 cornstarch mixture and stirring in 4 ounces semisweet or bittersweet
 chocolate with butter.  Substitute 1 t. vanilla extract for vanilla bean.
 
 COCONUT CREAM:  Adjust oven rack to lower-middle position and heat oven to
 300°.  Scatter 1-1/4 C. sweetened flake coconut in 9″ square pan.  Bake,
 stirring occasionally, until evenly golden brown, 20 - 25 mins.  Cool to
 room temperature.  Follow recipe above, stirring 1 C. of the coconut into
 filling once butter has melted.  Continue with recipe, sprinkling remaining
 coconut over whipped cream topping.
 
 BANANA CREAM:  The safest and best place for the banana slices is
 sandwiched between two layers of filling.  If sliced over the pie shell,
 the bananas moisten the crust; if sliced over the filling top or mashed and
 folded into the filling, then turn brown faster.  Follow recipe above,
 spooning half the warm filling into baked shell.  Peel 2 medium bananas and
 slice them over filling.  Top with remaining filling.  Continue with recipe.
 
 ORIGINATOR    Cook’s Illustrated
 SUBMITTER     Grace Wagner   <wgmm@citynet.net>
 DATE          9/2/97
 
 
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