Cream Pie Filling
Rich, velvety, and irresistibly smooth, this Cream Pie Filling recipe is the perfect base for elevating your homemade desserts. Made with wholesome ingredients like whole milk, egg yolks, and real vanilla extract, the filling strikes a beautiful balance of sweetness and creaminess. Using a simple stovetop technique, this luscious custard comes together in just 15 minutes of cooking, thickening to perfection with the help of cornstarch for that classic pudding-like texture. Whether you’re filling a pre-baked pie crust or layering it in a trifle, this versatile filling guarantees showstopper results every time. Don't forget to allow it to cool completely for the ultimate indulgent dessert experience. Perfect for pies, parfaits, or a silky dessert topping, this cream pie filling is a must-have recipe for any baker’s repertoire!
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Recipe Information
Ingredients
- 2.5 cups Whole milk
- 0.75 cups Granulated sugar
- 4 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 4 large Egg yolks
- 3 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
Instructions
In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Whisk together to eliminate any clumps.
Gradually pour in the milk while whisking continuously, ensuring no lumps form.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it starts to thicken and bubble. This will take about 5-7 minutes.
In a separate bowl, whisk the egg yolks until smooth.
Once the milk mixture has thickened, slowly pour about 1/2 cup of it into the egg yolks, whisking constantly to temper the eggs.
Return the tempered egg yolk mixture to the saucepan and continue to cook over medium-low heat for another 2-3 minutes while whisking. The mixture will become thicker and achieve a pudding-like consistency.
Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully combined and smooth.
Pour the filling into a pre-baked pie shell, or transfer to a bowl if using for another dessert. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Allow the cream filling to cool to room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 904 mg | 301% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 180.8 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 853 mg | 66% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1017 mg | 22% | |
*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.
