tips for making cream pies

United States
February 22, 2007 2:20pm CST
Cream pies must be thoroughly cooled before serving them. Othewise the filling will be soft. After cooling to room temp. for 4 to 6 hours, cover and refrig. To cover a meringue topped cream pie, insert several toothpicks halfway into the surface of the meringue to hold wrap away from the pie. Loosely cover with clear plastic wrap and chill to store. Dip a knife in water before cutting meringue, as it will be rubbery, and the knife will not stick to it.
1 person likes this
2 responses
@villageanne (8554)
• United States
22 Feb 07
I love cream pies. My Grandmother used to use Blair products and they sold a craem pie mix. It was wonderful. She would make them and invite us down for desert. We always went. Yummy. Today, I still make cream pies but I dont use blairs mix. I make them from scratch. You are so correct, you must let them sit at before serving. I like to make mine and put in fridge overnight
1 person likes this
• United States
26 Feb 07
Thanks for Best Response. I do love cream pies
1 person likes this
• United States
26 Feb 07
You r welcome dear.
@CatEyes (2449)
• United States
27 Feb 07
Good tips for cream pies. The problem I have is when the pie filling shrinks. How do you prevent this or fix it? I hate it when it happens and you present it and it is coming away from the crust.