Cream pie
multi layered custard cream based pie
A cream pie, crème pie, creme pie or custard pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream. Cream pies are usually what is used for pieing, or throwing a pie in someone's face.
Pies with a custard-type filling have been made since medieval times. An early recipe can be found in the 14th century cookbook The Forme of Cury, which was made with a mixture of cream, almond milk, sugar and saffron. The earliest recipe in America that was called a cream pie according to The Oxford Companion to Sugar and Sweets, was to be found in the 1844 cookbook The Improved Housewife by Mrs A. L. Webster, and was an egg custard flavoured with raisins, nutmeg, mace and citron. However, Hoosier pie, according to the 1976 cookbook, The Hoosier Cookbook by Elaine Lumbra and Jacqueline Lacy, has a note stating the recipe was 160 years old, taking it back to prior to 1816.
One notable version is the banana cream pie. Cream pies are made in many other flavors, including vanilla, lemon, lime, peanut butter, coconut, and chocolate.
Ingredients
Most cream pies have a custard filling, with modern pies having a whipped cream topping. The custard style filling is similar to crème patissière, a key component of French cakes, and tarts.
The public source identifies “Cream pie” as multi layered custard cream based pie. This brief keeps that definition visible, then builds a research path around Cream, multi and layered.
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This entry incorporates text from “Cream pie” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.