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Vanilla Cream Pie Recipe

Vanilla Cream PieIngredients Recipe
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★★★★★

4.9 from 30 reviews

Indulge in the rich and creamy goodness of this classic Vanilla Cream Pie. This recipe features a buttery crust, a luscious vanilla custard filling, and a dollop of whipped cream on top.

Ingredients

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For the Crust

  • 1 1⁄4 cups all-purpose flour
  • 1⁄4 teaspoon salt
  • 1⁄2 cup (1 stick) cold unsalted butter, cut into pieces
  • 3–4 tablespoons ice water

For the Filling

  • 2 cups whole milk
  • 1⁄2 cup heavy cream
  • 1⁄2 cup granulated sugar
  • 1⁄4 cup cornstarch
  • 1⁄4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract or vanilla bean paste

For the Topping

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1⁄2 teaspoon vanilla extract

Instructions

  1. Make the crust: In a food processor, pulse the flour and salt to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add 3 tablespoons of the ice water and pulse until the dough comes together, adding the last tablespoon of water if needed. Shape the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.
  2. Preheat the oven to 375°F. On a floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim the edges and crimp decoratively. Prick the bottom all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the parchment and weights and bake until golden, 10 to 15 minutes more. Let cool completely.
  3. Make the filling: In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5 minutes.
  4. In a separate bowl, whisk the egg yolks. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan. Cook, whisking constantly, until thickened, about 2 minutes more. Remove from the heat and whisk in the butter and vanilla until smooth.
  5. Pour the filling into the cooled crust and smooth the top. Press plastic wrap directly onto the surface and refrigerate until set, at least 4 hours or up to overnight.
  6. Before serving, make the topping: Using an electric mixer, beat the cream, sugar, and vanilla on medium-high speed until stiff peaks form. Spread the whipped cream over the pie. Serve chilled. Enjoy!

Nutrition

Keywords: Vanilla Cream Pie, Dessert Recipe, Vanilla Custard Pie

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