Maddox Ranch House Cream Pie Recipe
I am teaching a cream pie class at my house next week and I wanted to share this recipe with you.Â This has been a favorite for years.Â Â It is the sameÂ recipe as the Maddox Ranch House cream pies as well as the Lion House cream pies, only the two restarauntsÂ use two different crusts (Lion House uses pastry and Maddox uses a cookie / graham cracker crust).
Good news, cream pies freeze well!Â You can freeze any cream pie… but be sure to thaw in the fridge or the custard could separate and you’d have water on top and beneath. Also, if you use a recipe that has flour or cornstarch, that is better for freezing than recipes that rely solely on egg yolks for thickening. The starch stabilizes the custard to make it less likely to separate. They’ll keep for up to 2 months, but are better if you have them sooner.
Also, if you want to make sure yourÂ pastry crust stays nice and crisp and flaky, brush a layer of melted chocolate (or white chocolate) over the crust before pouring in the coconut custard. This will keep the crust from getting soggy and add a delicious extra flavor.
Madoxx Ranch HouseÂ Cream Pie –
5 T cornstarch
1 c sugar
Â¼ tsp salt
2 Â½ c milk
Â¾ c half & half
3 egg yolks
2 T butter
1 tsp vanilla
1 c whipping cream
1 9 inch deep dish pie shell*
In a 3 qt sauce pan Mix cornstarch, sugar and salt. Add milk, half and half and cook over med heat until smooth and thick stirring constantly (15 -20 minutes).Â Â Beat the eggs in a separate dish and pour a small amount of hot mixture into egg yolks; blend thoroughly, then pour back into sauce pan. Cook another 2-3 min.Â Don’t forget this step or your pie will not set.Â Remove from heat and add butter and vanilla.Â Maddox pies are made in a deep dish pie shell.
*Â If you do not have a deep dish pie shell, you can use two small 9 inch pie dishes.
Coconut Cream Pie –
Add Â½ cup coconut (toasted, if desired) to pie
filling. Pour into baked pie shell. Chill 3-4
hours. When ready to serve, real whipping cream and
spread over pie. Top with another Â½ c coconut.
Banana Cream Pie –
Slice 2-3 bananas into baked pie shell. Pour
filling over bananas. Chill 3-4 hours. When
ready to serve, cover with real whipping cream andÂ spread over pie.
Top with fresh banana slices only when ready to serve immediately.
Chocolate Cream Pie –
Add Â½- Â¾ c semisweet chocolate chips to hot
pudding. Stir until melted. Pour into graham cracker crust
pie shell. Chill 3-4 hours. When ready to
serve, cover with realÂ whipping cream and spread over pie.Â Top with chocolate shavings
This Cream Pie Recipe is similar to the Lion House cream pie recipe, but the Lion House pies are made with a pastry, not a crunchy cracker / cookie crust like Maddox Ranch House pies.Â I prefer the taste of Graham cracker pie crusts to that of pastry.Â If you would like a great pie crust (pastry) recipe this is one I recommend:Â Â Also the image shown above is from this website, it is a recipe for whole-wheat graham cracker crust.
Basic Graham Cracker Pie Crust Recipe
Yields: 1 pie crust
Prep time: 10 min
Bake time: 10 min
1/3 cup melted unsalted butter
1 1/2 cups graham cracker crumbs or 10 to 12 whole graham crackers*
1/4 cup granulated sugar
* If using the whole graham cracker, place them in a re-sealable plastic bag and crust with your rolling pin. Then measure 1 1/2 cups of crumbs.
Preheat oven to 375 degrees F.
In a small saucepan or microwave, melt the butter.
In a medium-sized bowl or a food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal.
Press into a 9- or 10-inch pie pan. Try to make the crust about 1/8 inch (1/3 cm) evenly all around. If the crumb mixture won’t stick where you press them, just add another tablespoon of water to the mix. Even the crumbs up and make sure there are no gaps or holes. NOTE: If you chill the crust for an hour before you bake it, this will help prevent crumbling when you want to serve it.
Bake approximately 8 to 10 minutes. Remove from oven and let cool before filling. TIP: Before serving loosen pie crust from pan; dip bottom in hot water for a few seconds.
Makes 1 pie crust.
Add a little cinnamon, nutmeg, or allspice to the crumbs for a spiced flavor.
Peanut Butter and Graham Cracker Pie Crust – Substitute 1/3 cup smooth or crunchy peanut butter for the butter.
Recipe courtesy of:Â http://whatscookingamerica.net/Desserts/GrahamCrackerPieCrust.htm
Question and Answer:Â
Can you freeze half and half what aboutÂ whipped cream?Â Every few months half and half will go on sell and it is nice to stock up.Â You can place half and half directly in the freezer.Â The half and half comes out looking curdled but if you are using it for pies or baking where you canÂ stir it out it is no prolem. I use it when baking pumpkin pies at Thanks giving and hate to throw any away so I freeze it for pies at Christmas.
To freeze whipped cream, Â whip it up with a little vanilla, then drop spoonfuls on an ungreased cookie sheet.Â Â Flash freeze the puffs of whipped cream (freeze until solid..usually 1 hour).Â Then quickly transfer the puffs of whipped creamÂ to a freezer bag and returned them to the freezer.Â WhenÂ you need a bit of whipped cream topping, simply remove the amountÂ needed and place the pieces on the dessert.Â They defrosted quite quickly.Â They will not lose any of their original texture or taste.Â It is funÂ to steal a piece from the freezer and enjoy it still frozen.Â ItÂ is like yummy, fluffy ice cream!
Also,Â whipping cream can stay good in your fridge for up to 2 months.Â You can keep it, as well as the half and half, next to the wall of the fridge toward the back where it is the coldest and the warm air from the kitchen does not hit it when the door is open.