Cream Pie Recipe
Cream Pie Recipe
Table of Contents
Cream Pie Recipe
Indulge in the rich and creamy perfection of a Classic Cream Pie Recipe. With a silky smooth filling, a crisp buttery crust, and an optional topping of whipped cream, this pie is the perfect dessert for any occasion. Whether you’re serving it at a family gathering or looking for a sweet treat after dinner, this timeless cream pie recipe is sure to become a favorite. Make this simple yet decadent dessert today and enjoy the balance of flavors and textures that make it truly irresistible.
Description
A Classic Cream Pie Recipe is a traditional dessert known for its velvety smooth filling, typically made from a base of custard or pudding. It’s a treat that has been passed down through generations and remains a staple in many homes. Whether you choose to make a vanilla, chocolate, or coconut cream filling, the key to a perfect cream pie lies in its texture and balance of flavors.
In this Cream Pie Recipe, we’ll walk you through every step of making a Classic Cream Pie that features a luscious, rich filling nestled in a golden, flaky pie crust. The pie’s beauty lies in its simplicity, and it can easily be customized with different toppings or flavors depending on your preference. The filling is made from milk, eggs, sugar, cornstarch, butter, and vanilla, all blended together to create that classic smooth texture.
While the preparation of the filling is fairly simple, it’s important to cook it over low heat and whisk constantly to prevent curdling and achieve that perfect creamy consistency. The pie crust is another element that adds charm to the recipe. You can either use a store bought pie crust for convenience or make your own from scratch. A pre baked, crisp crust provides a beautiful contrast to the soft, rich filling.
Once your Cream Pie Recipe is assembled and chilled, top it with fresh whipped cream or a sprinkling of toasted coconut or chocolate shavings for an added touch of elegance and flavor. The final result is a pie that’s not only visually appealing but also incredibly satisfying to eat.
This Cream Pie Recipe serves 8 and is perfect for any special occasion, from birthdays to holidays or just a comforting homemade dessert. The sweet, creamy, and smooth texture makes it a universal crowd pleaser that will keep your guests coming back for more.
Ingredients
For the pie crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter (cold, cubed)
- 2-3 tablespoons ice water
For the cream filling:
- 2 ¾ cups whole milk
- 1 cup granulated sugar
- 3 large egg yolks
- â…“ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
For the whipped cream topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the pie crust:
- Make the dough: In a food processor, pulse together the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Trim excess dough and crimp the edges to your desired shape.
- Blind bake the crust: Place parchment paper over the crust and fill with pie weights or dried beans. Bake for 10-15 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until golden brown. Let it cool completely.
For the cream filling:
- Combine milk and sugar: In a medium saucepan, whisk together the whole milk and sugar over medium heat until the sugar dissolves completely.
- Prepare the egg mixture: In a separate bowl, whisk the egg yolks, cornstarch, and a pinch of salt until smooth.
- Temper the egg mixture: Gradually pour some of the warm milk mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs. Once combined, pour the egg mixture back into the saucepan with the remaining milk mixture.
- Cook the filling: Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Reduce the heat and cook for an additional 2 minutes. Remove from the heat and stir in the butter and vanilla extract.
- Cool the filling: Pour the cream filling into the cooled pie crust. Smooth the top with a spatula, and refrigerate for at least 1-2 hours to set.
For the whipped cream topping:
- Make the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the pie: Once the pie has chilled and set, top it with the freshly whipped cream. You can also add chocolate shavings, toasted coconut, or any other topping of your choice.
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Cream Pie Recipe
Ingredients
- For the pie crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter cold, cubed
- 2-3 tablespoons ice water
- For the cream filling:
- 2 ¾ cups whole milk
- 1 cup granulated sugar
- 3 large egg yolks
- â…“ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- For the whipped cream topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- For the pie crust:
- Make the dough: In a food processor, pulse together the flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the dough: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Trim excess dough and crimp the edges to your desired shape.
- Blind bake the crust: Place parchment paper over the crust and fill with pie weights or dried beans. Bake for 10-15 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until golden brown. Let it cool completely.
- For the cream filling:
- Combine milk and sugar: In a medium saucepan, whisk together the whole milk and sugar over medium heat until the sugar dissolves completely.
- Prepare the egg mixture: In a separate bowl, whisk the egg yolks, cornstarch, and a pinch of salt until smooth.
- Temper the egg mixture: Gradually pour some of the warm milk mixture into the egg yolk mixture, whisking constantly to avoid cooking the eggs. Once combined, pour the egg mixture back into the saucepan with the remaining milk mixture.
- Cook the filling: Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Reduce the heat and cook for an additional 2 minutes. Remove from the heat and stir in the butter and vanilla extract.
- Cool the filling: Pour the cream filling into the cooled pie crust. Smooth the top with a spatula, and refrigerate for at least 1-2 hours to set.
- For the whipped cream topping:
- Make the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the pie: Once the pie has chilled and set, top it with the freshly whipped cream. You can also add chocolate shavings, toasted coconut, or any other topping of your choice.
Notes
- For a chocolate cream pie: Substitute the vanilla extract with 4 oz. melted semi, sweet chocolate. Stir it into the cream filling when you remove it from the heat.
- Make ahead tip: This cream pie can be made a day in advance. Just make sure to keep it covered in the refrigerator until ready to serve.
- For a smoother filling: If you want a smoother texture, you can strain the cream filling before pouring it into the crust.
