Custard and Cream Pies

Appears in
Farm Journal's Complete Pie Cookbook
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About
Forks never will cut into creamier and more velvety pies than those made by recipes in this chapter. Here are the really great country pies, royally rich with fresh farm produce—eggs, milk and cream. They are 1-crust versions (with an occasional surprise 2-crust), often graced with tall meringues and other decorative toppings.

True custard pies are made with eggs, milk and sugar, baked with the crust. Cream pies have a custard-type cooked filling, thickened with flour or cornstarch, turned into a baked pie shell. Both kinds are delicious and have their fans.