Cream pie

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Cream pie
Coconut cream pie.jpg
A slice of coconut cream pie topped with whipped cream and toasted coconut
Place of origin United States, Germany[citation needed]
Main ingredients Pie crust, milk, cream, flour, sugar, eggs

A cream pie or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs.[1] It comes in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate.[1] One feature of almost all cream pies is a whipped cream topping. The custard filling is related to crème patissière, a key component of French cakes and tarts. It is a one-crust pie, meaning the crust covers the bottoms and sides but not the top. The crust may be a standard pie crust made with flour and lard, butter, or shortening; or it may be made from crumbled cookies or graham crackers.

Pieing[edit]

Taking a cream pie in the face for charity

Cream pies are often associated with comedians who use them as a gimmick in their routines, with the pie being pushed against someone's face. When used for show business purposes, cream pies are generally mock-up pies made from only canned whipped cream or sometimes the less expensive shaving cream. Pieing is the act of throwing a pie at a person or people. This can be a political action when the target is an authority figure, politician, or celebrity and can be used as a means of protesting against the target's political beliefs, or against perceived arrogance or vanity. Perpetrators generally regard the act as a form of ridicule to embarrass and humiliate the victim. In most or all US jurisdictions, pieing is punishable as battery, and may constitute assault as well. Some political activists throw cream pies onto the faces of politicians to shame them and humiliate them (e.g., les Entartistes).

See also[edit]

References[edit]

  1. ^ a b von Starkloff Rombauer, I.; Becker, M.R.; Becker, E. (2002). Joy of Cooking: All about pies & tarts. Joy of cooking all about series. Scribner. pp. 73–77. ISBN 978-0-7432-2518-2. Retrieved January 29, 2018. 

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