Custard pies and cream pies are similar. They share similar ingredients but are prepared differently. The difference between the two is all in the preparation method. One is made on the stove top and the other is baked in the oven. Both custard and cream pies are served cold.
Custard Pie: The filling for a custard pie is mixed usually by hand in a bowl, poured into an unbaked pie crust, and then baked until the custard tests done in the center. A custard pie has a firmer texture than a cream pie, and has an “eggy, quiche-like” consistency. Custard pies usually do not have a topping.
Cream Pie: A cream pie is made by mixing all of the filling ingredients usually by hand in a bowl, cooking them on the stove top until cooked through and thickened, and then the filling is poured into a pre-baked pie shell. Cream pie filling is more pudding-like and softer than a custard filling. Cream pies are usually topped with either whipped cream or meringue.
To make my Coconut Cream Pie you will need one pre-baked 9″ pie crust. Here’s the link for my recipe: http://bakingandeggs.com/2015/03/02/pie-crust-101/
Scald the cream and 1/2 cup of the milk with the sugar in a heavy medium-sized saucepan over low heat. Stir occasionally to dissolve the sugar.
Dissolve the cornstarch in the remaining 3/4 cup milk. Whisk in the egg yolks.
Gradually add 1/2 cup of the hot cream mixture to the yolks while whisking vigorously. You don’t want scrambled eggs!
Whisk this mixture into the remaining scalded cream. Cook whisking constantly over low heat until it thickens, approximately 5 minutes. Cook, continuing to whisk 20 to 30 seconds more. The custard should form loose mounds when dropped from a spoon back into the pan.
Remove the custard from the heat and stir in the vanilla. Transfer the custard to a medium sized bowl and cool for 15 minutes, gently stirring it several times to allow the steam to escape.
Stir all but 3 Tablespoons of the coconut into the custard. Place a piece of plastic wrap directly onto the surface of the custard and puncture the wrap in several places with the tip of a knife. Cool for 1 hour at room temperature.
Preheat the oven to 325 degrees.
Scoop the custard into the pie shell and use a spatula to spread it evenly.
For the meringue, using an electric mixer on medium speed, beat the egg whites in a medium-sized bowl until frothy, about 50 seconds.
Gradually add the sugar and cream of tartar on medium speed. Increase the speed to medium-high and beat 15 seconds. Then increase the speed to high and beat until the meringue is shiny and holds stiff peaks.
Use a rubber spatula to scoop and spread the meringue over the pie. Use the back of a metal spoon to make little peaks. Sprinkle the remaining coconut over the top.
Bake the pie in the center oven rack until the coconut and the meringue peaks are golden, anywhere from 20 to 25 minutes. Cool for 15 minutes, then refrigerate the pie until chilled.
- One pre-baked 9″ pie crust
- 1 1/2 cups heavy cream
- 1 1/4 cups whole milk
- 3/4 cup sugar
- 6 Tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups shredded coconut (hold out 3 Tablespoons for topping)
- Meringue
- 5 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon cream of tartar
- 1/2 to 3/4 teaspoon vanilla extract
- Make or purchase a 9″ pie shell; bake and cool.
- Scald the cream and 1/2 cup of the milk with the sugar in a heavy medium-sized saucepan over low heat. Stir occasionally to dissolve the sugar.
- Dissolve the cornstarch in the remaining 3/4 cup milk.
- Whisk in the egg yolks.
- Gradually add 1/2 cup of the hot cream mixture to the yolks while whisking vigorously. You don’t want scrambled eggs! Whisk this mixture into the remaining scalded cream. Cook whisking constantly over low heat until it thickens, approximately 5 minutes. Cook, continuing to whisk 20 to 30 seconds more. The custard should form loose mounds when dropped from a spoon back into the pan.
- Remove the custard from the heat and stir in the vanilla. Transfer the custard to a medium sized bowl and cool for 15 minutes, gently stirring it several times to allow the steam to escape.
- Stir all but 3 Tablespoons of the coconut into the custard. Place a piece of plastic wrap directly onto the surface of the custard and puncture the wrap in several places with the tip of a knife. Cool for 1 hour at room temperature.
- Preheat the oven to 325 degrees.
- Scoop the custard into the pie shell and use a spatula to spread it evenly.
- For the meringue, using an electric mixer on medium speed, beat the egg whites in a medium-sized bowl until frothy, about 50 seconds.
- Gradually add the sugar and cream of tartar on medium speed.
- Increase the speed to medium-high and beat 15 seconds. Then increase the speed to high and beat until the meringue is shiny and holds stiff peaks, about 90 seconds or so.
- Use a rubber spatula to scoop and spread the meringue over the pie. Use the back of a metal spoon to make little peaks. Sprinkle the remaining coconut over the top.
- Bake the pie in the center oven rack until the coconut and the meringue peaks are golden, anywhere from 20 to 25 minutes.
- Cool for 15 minutes, then refrigerate the pie until chilled.