Vanilla Cream Pie
Creamy, dreamy, and utterly irresistible, this Vanilla Cream Pie is the dessert your next gathering needs! Featuring a buttery, golden pre-made pie crust filled with a luscious homemade vanilla custard, this pie strikes the perfect balance between simplicity and indulgence. Made with rich egg yolks, whole milk, and fragrant vanilla extract, the filling is smooth, velvety, and packed with classic vanilla flavor. Topped with a cloud of freshly whipped cream sweetened with powdered sugar, this pie is as beautiful as it is delicious. Whether served as a holiday centerpiece or a weeknight treat, this Vanilla Cream Pie is sure to impress. With minimal hands-on prep time and an elegant finish, it’s an easy dessert that delivers maximum wow factor!
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Recipe Information
Ingredients
- 1 9-inch Pre-made pie crust
- 0.75 cup Granulated sugar
- 0.25 cup Cornstarch
- 0.25 teaspoon Salt
- 2.5 cups Whole milk
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
Instructions
Preheat the oven to 375°F (190°C). If using an unbaked pie crust, poke holes in the bottom with a fork, line it with parchment paper, add pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment paper, then bake for another 10 minutes, or until golden brown. Cool completely.
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth.
Place the saucepan over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 6–8 minutes.
In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks, whisking constantly, to temper the eggs. Then, pour the tempered egg mixture back into the saucepan, whisking continuously.
Cook the custard over medium heat for 1–2 minutes, stirring constantly, until thickened further. Remove from heat and stir in the unsalted butter and vanilla extract.
Pour the custard into the baked pie crust, spreading it evenly. Allow it to cool slightly, then cover with plastic wrap (pressed directly onto the surface of the custard to prevent a skin from forming) and refrigerate for at least 4 hours, or until fully chilled.
In a mixing bowl, beat the heavy cream and powdered sugar with a hand or stand mixer on medium-high speed until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie. Optionally, garnish with a sprinkle of shaved chocolate or a light dusting of cinnamon.
Slice, serve, and enjoy your delicious Vanilla Cream Pie!
Nutrition Facts
Calories |
3502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 1839 mg | 80% | |
| Total Carbohydrate | 345.4 g | 126% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 197.6 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 866 mg | 67% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1166 mg | 25% | |
*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.
