Ingredients
- 1 prepared pie crust (baked and cooled)
- 2 ½ cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- ¼ cup cornstarch (or ⅓ cup all-purpose flour)
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Whipped cream (for topping)
Instructions
- In a medium saucepan, combine the sugar, cornstarch (or flour), and salt.
- Gradually whisk in the milk and cream until smooth.
- Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble.
- In a separate bowl, lightly beat the egg yolks. Slowly whisk in about 1 cup of the hot milk mixture to temper the yolks.
- Pour the egg yolk mixture back into the saucepan, whisking constantly. Continue cooking for another 2–3 minutes, until thick and creamy.
- Remove from heat and stir in the butter and vanilla extract until fully combined.
- Pour the filling into the baked pie crust. Smooth the top with a spatula.
- Cover the surface with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours, or until fully set.
- Top with whipped cream before serving.
If you’d like, I can help you adapt this base to make variations like Banana Cream Pie, Coconut Cream Pie, or Chocolate Cream Pie — just say the word!