Talk:Cream pie

Merge

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"

"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!

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 (talk • contribs) 12:41, 25 May 2017 (UTC)

"Chocolate pie" listed at Redirects for discussion

An editor has identified a potential problem with the redirect Chocolate pie and has thus listed it for discussion. This discussion will occur at Wikipedia:Redirects for discussion/Log/2022 October 10#Chocolate pie until a consensus is reached, and readers of this page are welcome to contribute to the discussion. Jay 💬 16:50, 17 October 2022 (UTC)

Origin?

Hi. The origin in the infobox states US, but the source is for Key Lime Pie and says first recipe was 1931! Just having a quick browse on the Internet Marc Antoine Careme is said to have perfected Bavarian cream back in the early 19th century, and the there are recipes for Hoosier Pie from a similar time period. Should we remove the location from the infobox until we get a solid source to back it up? Davidstewartharvey (talk) 07:36, 22 July 2026 (UTC)

After doing some quick research, in am going to amend as per Oxford Companion to Sugar and Sweets. Davidstewartharvey (talk) 13:01, 22 July 2026 (UTC)