Serving Cream Pies
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 288. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Cool cream pies for four to six hours before serving. For longer storage, cover and refrigerate.
- To cover meringue-topped pies, insert toothpicks halfway between the centers and edges of the pies. Loosely cover with clear plastic wrap.
- When cutting cream pies, dip your knife into water.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Slice of banana cream pie, October 2009.jpg" by Charles Kremenak; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Slice_of_banana_cream_pie,_October_2009.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.