Elderberry Cream Pie Image
3.65
★★★★☆
(20)

Make a sponge dough from the given ingredients and bake at medium heat. When cooled, cut through once. Soak the gelatine. Mix mascarino and elderberry syrup. Whip the cream. Stir… Read more

Strawberry Cream Pie Image
3.55
★★★★☆
(121)

Shortcrust pastry base: make a shortcrust pastry from butter, sugar and flour, chill for approx. 30min. Roll out and place in a round 26cm springform pan and bake at 180… Read more

Peach Cream Pie Image
4.22
★★★★
(234)

1. melt margarine over low heat. Crush butter cookies. Mix the cookies with a pinch of salt and margarine. Grease a springform pan (26 cm Ø). Spread the cookie mixture… Read more

Mango Cream Pie Image
3.53
★★★★☆
(15)

Finely grind the spelt and mix with the corn flour and baking powder. Separate the eggs. Beat the egg yolks with the honey and 2 tablespoons of water until foamy.… Read more

Rhubarb Cream Pie Picture
4.65
★★★★★
(1215)

Make a chopped shortcrust pastry from the ingredients for the dough and chill for 30 minutes. In the meantime, peel and chop the rhubarb and set aside (do not sugar… Read more

Chocolate Cream Pie Image
4.77
★★★★★
(1093)

Cut the Viennese base 2x in half. Boil 800 ml of cream together with the chocolate. Then refrigerate for a few hours (preferably overnight). Then whip with 5 to 6… Read more

Pecan Sour Cream Pie Image
4.37
★★★★
(490)

For a springform pan of 26 cm. Combine the ingredients for the base to make a dough, set 1/4 aside, refrigerate the rest for about 1/2 hour. Meanwhile, stir together… Read more

Cranberry Cream Pie Image
3.48
★★★
(126)

Beat the yolks with half the sugar and vanilla sugar until very foamy. Beat the egg whites with the second half of the sugar and salt until stiff. Carefully stir… Read more

Cherry Sour Cream Pie Photo
3.39
★★★
(97)

Pit and halve fresh cherries or drain the sour cherries from the jar. Beat the eggs with the sugar until foamy. Add all other ingredients except the cherries and mix… Read more

Rhubarb Cream Pie Image
3.89
★★★★☆
(71)

Grease a springform pan (28 cm). Cream the butter with 150 g sugar and the eggs. Mix flour, hazelnuts and baking powder and stir in briefly. Pour into the pan… Read more