This is one of the many recipes in my files from Amish cooks but they’ve become detached from the envelope they came in and there is no name and address so I’m not sure where it is from. Sigh. I want to say it comes from Missississippi, but I wouldn’t swear to that. On the other side of the paper is a recipe for “Kentucky Pecan Pie”, but I am fairly certain this didn’t come from Kentucky. There is an Amish settlement in NE Mississippi that I think this came from. That is what my memory seems to say.
But I’m sharing this recipe because it’s “sugar cream pies” or “peach cream pies”, etc are quite common, but just a basic cream pie? Not as common and if you can master this, then you can add other twists to it like strawberries or peaches. The cook was even nice enough to include variations for us to try after the basic part is mastered, the variations are:
COCONUT: Omit vanilla; add 1 teaspoon coconut flavoring and 3/4 cup coconut
CHOCOLATE: Add 1 /3 cup cocoa and 1 teaspoon instant coffee
BANANA: Line pie shell with 1 sliced banana before adding filling
PINEAPPLE: Add 1 cup crushed pineapple, drained
PEANUT BUTTER: Mix 1 /3 cup peanut butter and 3 /4 cup powdered sugar together. Sprinkle half in the bottom of pie shell. Pour in filling: top with whipped cream and sprinkle on rest of crumbs.
So, here is an authentic Amish Basic Cream Pie recipe for you to enjoy and then you can switch it up!
Serves: 1 cream pie
- 3 cups milk
- 3 /4 cup sugar
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 3 eggs, separated
- 2 tablespoons butter
- 1 /4 teaspoon salt
- 1 teaspoon vanilla
- Scald 2 cups milk and sugar.
- Meanwhile, beat egg yolks.
- Add 1 cup milk, flour, cornstarch and salt.
- Stir this mixture into hot milk with wire whip and cook until thickened.
- Remove from heat and add butter and vanilla.
- Pour into a baked pie shell and cool.
- Tap pie with meringue or whipped cream.