100 Year Old Old Fashioned Cream Pie
Step back in time with this 100 Year Old Old Fashioned Cream Pie, a cherished dessert steeped in nostalgia and timeless flavor. Featuring a buttery, flaky homemade crust and a silky-smooth vanilla custard filling, this classic pie is a masterclass in simplicity and elegance. The custard is sweetened to perfection with granulated sugar, thickened with cornstarch, and enriched with egg yolks and a touch of vanilla for a luxurious, creamy texture. A sprinkle of ground nutmeg on top adds a rustic, aromatic finish, making it both visually inviting and irresistibly fragrant. Perfect for family gatherings or nostalgic celebrations, this pie is best served chilled, allowing the flavors to meld beautifully. With its old-fashioned charm and comforting flavors, this recipe is a true testament to enduring culinary traditions.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 2.5 cups Whole milk
- 0.75 cups Granulated sugar
- 4 tablespoons Cornstarch
- 3 Large egg yolks
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Ground nutmeg (optional, for topping)
Instructions
To prepare the crust, in a medium mixing bowl, combine the flour and salt.
Cut the cold butter into the flour until the mixture is crumbly.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie pan. Trim and crimp the edges as desired.
Line the pie crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes.
Remove the weights and parchment paper, then bake the crust for an additional 5-7 minutes until golden brown. Let it cool completely.
To make the filling, whisk together the sugar and cornstarch in a medium saucepan.
Gradually whisk in the milk until the mixture is smooth, ensuring no lumps remain.
Cook the mixture over medium heat, whisking constantly, until it starts to thicken and bubble.
In a small bowl, beat the egg yolks. Temper the yolks by adding a small amount of the hot milk mixture while whisking continuously.
Pour the tempered egg yolks back into the saucepan and continue to cook for an additional 2-3 minutes, stirring constantly.
Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated.
Pour the hot custard filling into the baked pie shell and smooth the top with a spatula.
If desired, sprinkle ground nutmeg evenly over the top for a classic touch.
Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Slice and serve chilled.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 348.1 g | 127% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 181.2 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 875 mg | 67% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
