This creamy, luscious, and utterly irresistible cream pie is the perfect dessert for any celebration or casual get-together. With its smooth and velvety filling nestled in a buttery, flaky crust, it’s a timeless classic that never fails to impress. This recipe is simple enough for beginners but elegant enough for any special occasion. Whether you enjoy it topped with fresh fruit or a sprinkle of cinnamon, this cream pie will become your new favorite treat!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold and diced)
- 1/4 cup ice water
- 1 tbsp sugar (optional for a sweet crust)
- A pinch of salt
For the Filling:
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 3 tbsp unsalted butter
- 1 tbsp pure vanilla extract
- A pinch of salt
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Optional: Fresh fruit, chocolate shavings, or a dash of cinnamon for garnish
Instructions:
1. Prepare the Crust:
a. In a mixing bowl, combine flour, salt, and sugar. Add cold butter pieces and mix until it resembles coarse crumbs.
b. Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball. Be careful not to overmix.
c. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
d. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
e. Press the dough into the pie dish, trim the edges, and poke holes in the base with a fork. Use pie weights or dried beans on parchment paper to weigh it down.
f. Bake for 15 minutes, remove weights, and bake an additional 10-12 minutes until golden. Let cool.
2. Make the Filling:
a. In a medium saucepan, whisk together sugar, cornstarch, and a pinch of salt. Slowly add in milk and heavy cream, whisking to dissolve any lumps.
b. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
c. In a separate bowl, whisk egg yolks. Gradually add a cup of the hot mixture to the yolks to temper them, whisking continuously.
d. Pour the tempered yolk mixture back into the saucepan. Continue to cook for another 2 minutes, stirring until thick and bubbly.
e. Remove from heat and stir in butter and vanilla until smooth.
f. Pour the filling into the cooled pie crust. Cover with plastic wrap directly touching the surface to avoid a skin forming. Refrigerate for at least 4 hours or until set.
3. Add the Topping:
a. In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
b. Spread or pipe the whipped cream over the chilled pie.
c. Garnish with fresh fruit, chocolate shavings, or a dash of cinnamon if desired.
4. Serve and Enjoy:
a. Slice and serve cold. Each bite is a perfect blend of creamy filling, flaky crust, and airy topping!
b. Store leftovers in the refrigerator for up to 3 days.