Old Fashioned Cream Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 11, 2014
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.
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Photo by Maaret Hall Ingram

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Reviewed: Nov. 19, 2013
this CUSTARD is just wonderful!! I add flaked coconut and a tsp of vanilla for my family.
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Photo by Terra-Matris

Cooking Level: Intermediate

Reviewed: Aug. 7, 2010
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.
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Photo by Wanda Neiberg

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Reviewed: Dec. 23, 2008
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.
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Reviewed: Nov. 1, 2008
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.
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Photo by Jen

Cooking Level: Intermediate

Reviewed: Mar. 12, 2006
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. Anne B.
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Home Town: Markle, Indiana, USA

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Reviewed: Nov. 23, 2005
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.
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