This is a basic cream pie filling recipe – other flavours can be added as desired, particularly chocolate and peanut butter (my favourite!)

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When Grant and I drove from Chicago to Los Angeles along Route 66 a few years ago, we had few concerns each day – how far we were going to drive the next day, where we were going to stay the next night, and where was the next place we could get some pie.  Being Australian, we just didn’t see the classic American pies in our normal lives and loved going to the old diners and trying all the classic flavours.

At the midway point of Route 66 is a town called Adrian, Texas.  We stopped at a diner called the Midpoint Cafe and tried their cream pies.  They were absolutely awesome!  And then we noticed that they sold recipe books, for their ‘ugly crust pies’.  I just had to have it, and so we’ve tried many, many different combinations of fillings and flavours.  And the good thing is, substituting for gluten free in the crust (recipe here) works really well, so I can still have my pie and eat it too!

There’s a couple of suggestions for additions to the basic recipe below … I just had to put in the chocolate peanut butter combination!

Basic cream pie filling
Serves 12
Print
145 calories
24 g
56 g
4 g
3 g
2 g
92 g
135 g
17 g
0 g
1 g
Nutrition Facts
Serving Size
92g
Servings
12
Amount Per Serving
Calories 145
Calories from Fat 38
% Daily Value *
Total Fat 4g
7%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 56mg
19%
Sodium 135mg
6%
Total Carbohydrates 24g
8%
Dietary Fiber 0g
0%
Sugars 17g
Protein 3g
Vitamin A
5%
Vitamin C
0%
Calcium
8%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tbs cornstarch
  2. 2 tbs flour (gluten free if necessary)
  3. 2/3 cup sugar
  4. 1/2 tsp salt
  5. 1/3 cup corn syrup
  6. 3 cups milk
  7. 3 beaten egg yolks
  8. 2 tbs butter or dairy-free substitute
  9. 1 1/2 tsp vanilla
Instructions
  1. In a large saucepan, mix together the cornstarch, flour, sugar, salt, syrup and milk.
  2. Bring to the boiling point and gradually add the eggs, butter and vanilla.
  3. Continue heating, stirring constantly, until the mixture thickens and begins to boil. Remove from heat.
  4. Pour the hot mixture into baked and cooled 9" pie shell and cool completely.
  5. Top with whipped cream. Yield: one 9" pie.
Notes
  1. For chocolate pie filling: Add 2-3 tbs cocoa to the mixture while heating on the stove.
  2. For chocolate peanut butter pie (my all-time favourite): Mix 1/2 cup creamy peanut butter with 1 cup icing sugar until the mixture resembles coarse cornmeal.  Place this mixture in the bottom of a baked, cooled 9" pie crust.  Pour chocolate pie filling over the peanut butter mixture and cool.  Top with whipped cream and flaked chocolate.
Adapted from Ugly Crust Pies
beta
calories
145
fat
4g
protein
3g
carbs
24g
more
Adapted from Ugly Crust Pies
Cook at Home http://cookathome.info/
chocolate-cream-pie