A delicious cream pie is a decadent dessert that’s perfect for special occasions or just as a sweet treat! Whether you prefer chocolate, coconut, or classic vanilla, cream pies offer smooth, rich fillings inside a buttery, flaky crust. Here’s a simple recipe for Classic Vanilla Cream Pie with a homemade filling and a buttery pie crust:
Classic Vanilla Cream Pie
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3 tablespoons ice water (more if needed)
For the Cream Filling:
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
For Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Make the Pie Crust:
- Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs.
- Add ice water: Gradually add the ice water, 1 tablespoon at a time, stirring gently with a fork until the dough begins to come together.
- Form the dough: Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out and bake: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your pie dish. Place the dough into the dish, trim the excess, and crimp the edges. Place a piece of parchment paper or aluminum foil on the crust and fill it with pie weights or dried beans. Bake for about 15-18 minutes, until lightly golden. Remove the paper and weights and bake for an additional 5-7 minutes to crisp the bottom. Let the crust cool completely.
2. Make the Cream Filling:
- Whisk dry ingredients: In a saucepan, combine the sugar, cornstarch, and salt.
- Add milk: Gradually whisk in the milk. Bring the mixture to a simmer over medium heat, stirring constantly.
- Temper the egg yolks: In a separate bowl, lightly whisk the egg yolks. Slowly pour a bit of the hot milk mixture into the egg yolks while whisking constantly to temper them. Then, pour the egg yolk mixture back into the saucepan with the rest of the milk.
- Cook until thickened: Continue to cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency (about 3-5 minutes).
- Finish the filling: Once thickened, remove from the heat. Stir in the butter and vanilla extract until the butter is melted and the filling is smooth.
- Cool: Pour the filling into the cooled pie crust and smooth the top with a spatula. Let the pie cool to room temperature, then refrigerate for at least 3 hours, or until set.
3. Make the Whipped Cream Topping:
- Whip the cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until soft peaks form.
- Top the pie: Spread the whipped cream over the cooled cream filling, smoothing it into an even layer.
4. Serve:
- Slice the pie into wedges and enjoy this delicious, creamy dessert! You can garnish it with chocolate shavings, fruit, or a sprinkle of crushed nuts if desired.
Tips:
- Crust Variation: You can also use a store-bought graham cracker crust or even a chocolate cookie crust for a different flavor.
- Flavor Variations: If you’d like a twist, try adding a few tablespoons of lemon zest to the filling for a citrusy flavor, or fold in some chocolate chips to make a chocolate cream pie.
This Classic Vanilla Cream Pie is sure to be a hit with its smooth, rich filling and light, fluffy topping! Enjoy!