A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

Spoon the meringue over the chocolate filling, spreading it all the way to the crust’s edge to prevent shrinking. Bake at 350°F (175°C) for 10–15 minutes , or until the meringue is golden brown.

Graham cracker crust topped with a rich chocolate custard filling. For those of us who are chocolate fans, that might be enough for dessert. But why not gild the lily? Top the custard with silky ...

Note: If the chocolate custard filling sounds great but you don’t want to make a pie, spoon the custard into dessert bowls, cover with plastic wrap and chill in the refrigerator.

This recipe was left to us by Joël Robuchon, one of the most renowned chefs of the past century. I’ve bought the books, eaten ...

Filling: 1/2 cup (1 stick) butter, room temperature. 1 cup powdered sugar. 1/2 teaspoon vanilla extract. 1 cup marshmallow crème. Cook’s notes: If desired, add 1/2 cup peanut butter to the filling.

8 (4 inch) tart crusts made from French-Style Cookie Dough (recipe accompanies), fully baked For Chocolate Custard Filling: Set a rack at the middle level in the oven and heat to 350 degrees ...

INGREDIENTS. 1/2 cup (1 stick) butter, room temperature. 1 cup sugar. 1 large egg. 1 cup evaporated milk. 1 teaspoon vanilla extract. 2 cups all-purpose flour ...