Old Fashioned Cream Pie

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Old Fashioned Cream Pie is one of the first recipes I posted on Home Ec @ Home a little over six years ago.  It is one of the most popular recipes on the site so when I made it at Thanksgiving this year, I decided it was high time to update this post with new photos.  
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I found this recipe several years ago in a Harvest Holiday Cookbook my Mom gave me from The Sidney Daily News in Sidney, OH.  It was submitted by Mary Morrison.  There is a restaurant in Sidney called The Spot to Eat which serves an amazing Old Fashion Cream Pie.  I don't know if it is the same recipe or not, but it sure is good.  When President Bush came through Sidney during his campaign, he made sure to stop at The Spot. ​

This is one of my favorite recipes for cream pie because it is both delicious and pretty simple.  You make the pie filling on the stove and then pour it into an unbaked pie shell and bake in the oven.  If you want to make a pretty trim like the leaf trim in these pictures, cut any extra dough with small cookie cutters and layer around the edges .

Old Fashioned Cream Pie would make a lovely addition to your Christmas dessert menu!

Look at that creamy rich delicious pie filling with just a touch of nutmeg sprinkled on top.  

 
I usually make this recipe with my Aunt Carol's Never Fail Pie Crust.  This recipe makes two pies so it is great for a crowd.  It is really sweet and is especially good with some whipped cream.  You can easily halve the recipe to make a single pie if two pies would be too much for your group.

Aunt Carol's Never Fail Pie Crust
I now use real butter instead of shortening in this pie crust recipe because butter is a healthier fat.  All Butter Never Fail Pie Crust  I haven't tried it with lard yet, but plan on it, since lard should give a nice flaky crust.  Let me know if you try it.  

3 cups flour
1 1/4 cup shortening 
1 tsp. salt
1 egg, well beaten
5 Tbsp. water
1 Tbsp. vinegar

1.  Cut shortening, flour, and salt to coarse crumbs.  
2.  Combine egg, vinegar, and water.  Pour liquid into flour mixture all at one time.
3.  Blend with a spoon just until all the flour is moistened.  
4.  Roll 1/2 of the dough out on a lightly floured surface.  Fold flattened dough in half and then in half again so that it can be easily lifted into the pie pan.  Lift the dough into the pan and unfold so that it covers the pie pan.
5.  Press the dough into the pan and trim and shape the edges.  

Repeat with the extra ball of dough or freeze for future use.  You will need two pie crusts for Old Fashioned Cream Pie (unless you halve the recipe).


Old Fashioned Cream Pie

2 cups sugar
1 stick butter (1/2 cup)
5 Tbsp. cornstarch
1 pint heavy whipping cream
1 pint 1/2 and 1/2
1/2 tsp. vanilla
2 unbaked pie crusts (recipe above)
Nutmeg (affiliate link) (I grate whole nutmeg directly onto the pie)

1.  In a large pot, warm cream and 1/2 & 1/2.  
2.  Add butter and let melt.
3.  Premix sugar and cornstarch.  Add to warm mixture.  
4.  Cook until thick, stirring constantly (This will take a few minutes.  It will thicken, but will be thinner than pudding-it will still be pourable).
5.  Add 1/2 teaspoon vanilla.  Pour filling into pie crusts and sprinkle with nutmeg.
6.  Bake at 350 degrees for 45 minutes.

Makes 2 pies.
Cool to room temperature then refrigerate.  This is perfect with whipped cream.

If you are an aspiring food photographer, you should check out Tasty food Photography (affiliate link below).  Reading this ebook helped transform the way I photograph food.  Below is the original photo I used in this post six years ago.  As you can see, this book really helped me with my food photography skills.  

Yum