Recipe by Sue
"Beat the heck out of the ingredients and watch baking time. One hour usually does it. I don't know where I got this recipe, but I've had it a long time. I think it's great!"
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1 (9 inch)
heavy whipping cream
I had ok results with this. I had some ups and some downs. For the ups, this pie recipe made TWO pies insead of just one. I was excited about that. The other up is the flavor, it's rich and creamy just like ice cream. But the down side was that when cooking, I had trouble with the pie browning too quickly and not settling like I expected. So be careful and watch it (them) like a hawk. But the creamy flavor outweighs all! it's delicious. I added vanilla extract to my pie for a bit of vanilla flavor. A great addition, if I must say so myself. I also added my cinnamon into the pie instead of on top of it. So overall, this recipe will yield you two rich and creamy pies.
This is a favorite among my family and extended family. I usually have to make extra just so everyone can have seconds!Very creamy and smooth. The only thing I have to do is cook it closer to 70-80min. for it to set up.
This was very similar to the cream pie that my Mother used to make. This was very good, but not quite as good as Mom's.
I made my own graham cracker crust and added some vanilla. This was awesome. Like a custard. It had a hard time getting done in the center. Could have made 2 thinner pies. I let it cool then placed it in the refrig. and it firmed up enough. It was awesome with the graham cracker crust.
Tastes awesome. Only made once, but and getting ingredients to try it again this week. Made two thin pies, going to try a deep dish pie this time. It did brown was to quick, but didn't hurt the taste.
I love how easy it is to make this. Put it all in a blender and pour into a crust! I love cream pies, but find the stove-top recipes to be very tedious. I used evaporated milk instead of half and half because I didn't have any. I also mixed the cinnamon into the batter instead of sprinkling on top and added a couple shakes of nutmeg. The cinnamon flavor was nice but I think I would like to try a vanilla pie next time. Like others have said, the pie browned VERY quickly on top- I even reduced the oven temperature to 325 hoping it wouldn't brown so fast, but it did anyway. I had to bake it a little longer (75-80 min) because I lowered the oven temp. I may try covering it during baking with a large inverted metal bowl- I've done this with cheesecakes and it works nice to keep them from browning. Also, the batter was VERY thin, next time I make this I will try doubling the flour. I also made a chocolate version- I omitted the cinnamon and added 1/4 cup cocoa powder (didn't have chocolate on hand). I preferred the chocolate pie to the original, but I think I will try adding melted chocolate next time instead of cocoa powder just to see if I like it better. The chocolate batter was much thicker than the original pie, and baked nicer.
Overall, it's a great recipe- my family loved the pie and I'll definitely be making it again.
this CUSTARD is just wonderful!! I add flaked coconut and a tsp of vanilla for my family.
This was delicious but I did heed other reviews. I added 1 Tablespoon flour to deal with the setting up and I tented the pie with foil for the first 45 minutes so it didn't over brown. It was awesome. Kind of like custard pie but much richer and creamier. My hubby loved it too. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 292
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