Talk:Cream pie

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May I suggest we merge Chocolate creme pie into this page Cream pie? That page describes much the same thing -- although it does tend to focus more on the chocolate aspects. I believe these apsects, as well as the cultural significance, can be retained on the merged page. Also, it is not so very long that it should too hard to merge in. While no doubt delicious, I believe Chocolate creme pie should take its rightful place, here, among the other cream pies. Ewlyahoocom 09:30, 13 February 2006 (UTC)

Agree to proposed merge, also note that creme is a spelling required by US gov't labelling regulations when there is not enough real milk in the product to be called cream. Thatcher131 22:56, 13 February 2006 (UTC)

(Distant?) "relations"[edit]

"The custard filling is related to the French crème patissière which is a key component of various French cakes and tarts."

How should we interpret the term "related" here? Is it the same as crème patissière, similar to it (in which case someone should describe how it's similar, or derived from it (i.e. using different ingredients or techniques).Jimjamjak (talk) 23:13, 29 October 2010 (UTC)

Removing the {for} at the top - don't![edit]

This is an encyclopaedia. It's job is to help people find information. It is not a place for prudes. Do not remove the redirect at the top of the page!!! — Preceding unsigned comment added by Sexplanation (talkcontribs) 12:41, 25 May 2017 (UTC)