Classic Cream Pie
Indulge in the timeless delight of this Classic Cream Pie, a dessert that’s as elegant as it is comforting. Featuring a velvety-smooth custard made with whole milk, egg yolks, and a touch of vanilla extract, nestled in a flaky, pre-baked pie crust, this recipe is simplicity at its finest. The creamy filling is thickened to perfection with cornstarch, ensuring a luscious texture in every bite. Crowned with a dollop of whipped cream and a dusting of nutmeg for an optional hint of warmth, this pie is the perfect balance of rich flavor and airy lightness. Ready in under 40 minutes of active cooking time and chilled for an irresistibly creamy finish, it’s the ultimate dessert for family gatherings, holidays, or a sweet midweek treat. Serve it cold and watch it disappear slice by slice! Keywords: Classic Cream Pie recipe, homemade custard pie, creamy desserts, easy pie recipes, traditional pie recipe.
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Recipe Information
Ingredients
- 1 Pre-baked pie crust
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 3 cups Whole milk
- 4 Egg yolks
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 1 cup Whipped cream
- 0.25 teaspoon Ground nutmeg (optional)
Instructions
In a medium-sized heavy saucepan, combine the granulated sugar, cornstarch, and salt.
Gradually add the milk to the sugar mixture, whisking continuously until smooth.
Place the saucepan over medium heat and continue to whisk the mixture. Bring it to a gentle boil while stirring constantly until the mixture thickens significantly. This should take about 5 to 7 minutes.
Meanwhile, in a separate bowl, lightly beat the egg yolks.
Once the milk mixture has thickened, remove it from the heat. Gradually add 1 cup of the hot milk mixture into the beaten yolks, whisking constantly to temper the eggs.
Return the egg mixture back to the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly until the custard mixture becomes very thick, about 2 more minutes.
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until fully incorporated and smooth.
Pour the hot custard into the pre-baked pie crust, smoothing the top with a spatula.
Allow the pie to cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set for at least 4 hours, or ideally overnight.
Before serving, top the pie with whipped cream and sprinkle with nutmeg, if desired.
Slice and serve chilled.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 24.3 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 120 mg | 9% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 144 mg | 3% | |
*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.
