DISH RESEARCH · Dessert
cream pie
Also known as: cream pie (frozen), cream pie made with synthetic topping or filling
Susan Reid’s selected chocolate cream pie combines a prebaked pastry shell, a cooked semisweet-chocolate filling and a sweetened whipped-cream topping, then chills the assembled pie before service.
About cream pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Susan Reid’s selected cream pie has a cooked chocolate filling inside a prebaked pastry shell. Sweetened whipped cream crowns the dense filling, giving the chocolate version a contrasting light finish.
Flour and salt are worked with vegetable shortening and cold unsalted butter. Ice water brings the pastry together before folding, chilling and rolling it into the pan.
The shell bakes with a removable parchment liner and weights before browning uncovered. Separately, sugar, cornstarch, cocoa, egg yolks, cream and milk cook into a thick filling, with espresso powder offered optionally.
The hot mixture melts chopped semisweet chocolate and a separate portion of butter. The filling is strained and chilled, then spooned into the cooled shell.
A second cream portion is whipped with icing sugar and vanilla for the topping. The assembled pie chills until service; Reid also allows the cream to be added to individual slices just before eating.
Ingredients in cream pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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