Spanish Cream Pie
Indulge in the luscious elegance of Spanish Cream Pie, a dessert that combines rich custard flavors with a light and airy texture. This no-bake delight features a silky filling made from velvety egg yolks, creamy whole milk, and fragrant orange zest, all set with gelatin for a perfectly smooth consistency. Topped with a cloud of sweetened whipped cream and a sprinkle of warm cinnamon, this pie is as visually stunning as it is delicious. Nestled in a golden pre-baked crust, it’s an effortless yet sophisticated choice for any occasion. Serve it chilled and elevate the presentation with optional orange slices or grated chocolate for an extra burst of flavor and flair. Perfect for lovers of creamy, citrus-infused desserts, this Spanish Cream Pie is a must-try for your next dinner party or family gathering!
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Recipe Information
Ingredients
- 1 9-inch crust Pre-baked pie crust
- 2 cups Whole milk
- 0.75 cup Granulated sugar
- 2 sheets or teaspoons Gelatin sheets or powdered unflavored gelatin
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest
- 1 cup Heavy whipping cream
- 0.25 cup Powdered sugar
- 0.5 teaspoon Ground cinnamon
- Optional orange slices or grated chocolate (for garnish)
Instructions
Prepare a pre-baked 9-inch pie crust according to package instructions or your favorite recipe. Allow it to cool completely before using.
In a medium saucepan over medium heat, whisk together the whole milk and granulated sugar until the sugar is dissolved. Heat the mixture until it begins to steam but do not let it boil.
If using gelatin sheets, soak them in cold water for 5 minutes to soften. If using powdered gelatin, sprinkle it over 2 tablespoons of water and let it bloom for 5 minutes.
In a separate bowl, whisk the egg yolks until smooth.
Slowly pour about 1/2 cup of the warm milk mixture into the egg yolks while whisking constantly to temper them.
Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining milk, whisking constantly over low-medium heat. Cook until the mixture thickens slightly (about 5 minutes), but do not let it boil.
Remove the saucepan from the heat and stir in the softened gelatin (squeeze out excess water if using sheets), vanilla extract, and orange zest until fully incorporated. Allow the mixture to cool to room temperature, stirring occasionally.
In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
Gently fold half of the whipped cream into the cooled custard mixture until smooth. Reserve the other half of the whipped cream for topping.
Pour the custard filling into the prepared pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Before serving, spread the reserved whipped cream evenly over the top of the pie. Sprinkle ground cinnamon over the whipped cream for garnish.
Optionally, decorate with orange slices or grated chocolate for a decadent touch.
Slice and serve chilled. Enjoy your Spanish Cream Pie!
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 26.9 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 118 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.
