Basic Cream Pie Filling
Velvety, luscious, and utterly versatile, this Basic Cream Pie Filling is the perfect foundation for your favorite homemade desserts. Made with rich whole milk, decadent heavy cream, and silky egg yolks, this classic recipe strikes the ideal balance of creamy texture and subtle sweetness. With a few pantry staples like sugar, cornstarch, and vanilla extract, you can whip up this custard-like filling in just 15 minutes of cooking time. The recipe incorporates tempering techniques to ensure a perfectly smooth, glossy finish, while straining removes any lumps for a flawless consistency. Whether you're filling a flaky pie crust, layering it with fresh fruit, or adding it to decadent trifles, this cream pie filling is a must-have recipe for dessert lovers.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.75 cups Granulated sugar
- 0.25 cups Cornstarch
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt to combine.
Gradually whisk in the whole milk and heavy cream, ensuring the mixture is smooth with no lumps.
Place the saucepan over medium heat and cook, whisking frequently, until the mixture begins to thicken, about 5-7 minutes.
In a separate medium bowl, whisk the egg yolks until smooth. Slowly drizzle about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper the eggs.
Pour the tempered yolk mixture back into the saucepan, whisking constantly, and cook for another 2-3 minutes until the filling becomes thick and glossy. Do not boil.
Remove the saucepan from the heat and whisk in the butter and vanilla extract until fully incorporated.
Strain the filling through a fine-mesh sieve into a clean bowl to remove any potential lumps for an ultra-smooth texture.
Cover with plastic wrap pressed directly onto the surface of the filling to prevent a skin from forming.
Let the filling cool at room temperature for 30 minutes before using, or refrigerate for up to 3 days.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 190.2 g | 69% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 174.4 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 699 mg | 54% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 822 mg | 17% | |
*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.
