American Pie Council

2013 Professional Recipe

I'd Eclair I Want Some More Cream Pie

I’d Éclair Some More Cream Pie
2013 APC Crisco National Pie Championships Professional Division
Honorable Mention Cream

1 ½ cups Nilla Wafers, crushed
2 T sugar
Pinch of salt
½ cup unsalted butter, melted

¾ cup sugar
¼ cup cornstarch
¼ t salt
1 vanilla bean, scraped
1 ½ cups milk
1 ½ cups heavy cream
3 egg yolks, slightly beaten
2 T butter
1 (8 ounce) package cream cheese, softened

1 cup heavy cream
1 T Powder Sugar
Hot Fudge Sauce

Preheat oven to 400.
Melt the butter and mix into the crushed Nilla Wafers, sugar, and salt together. Press into pie plate and bake until set.
In medium sauce pan, combine sugar, cornstarch and salt. Stir in vanilla bean, heavy cream, and milk, blending until smooth. Cook over medium heat until mixture boils and thickens stirring constantly, remove vanilla bean. Boil 2 minutes. Remove from heat. Blend a small amount of hot mixture into egg yolks. Return to saucepan, blending well. Cook until mixture just begins to bubble, stirring constantly. Remove from heat; stir in butter. Refrigerate until set.
In separate bowl whip the cream cheese. Slowly add the vanilla filling to cream cheese, mixing until there are no lumps. Pour into the cooled cookie pie crust. Refrigerate until set.
Top with a layer of Chantilly Cream and drizzle chocolate syrup.

Filling 1:

Filling 2:

Filling 3: