Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/4 tsp salt
For the cream filling:
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 3 tbsp cornstarch
- 4 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture forms a coarse, crumb-like texture. Gradually add cold water, mixing just until dough forms. Roll into a ball, cover, and chill for 15 minutes.
Preheat the oven to 375°F (190°C). Roll the dough out to the appropriate size to fit a 9-inch pie dish. Press it into the dish, trim the edges, and line it with parchment paper. Fill with pie weights or beans and bake for 15 minutes. Remove weights and parchment, then bake for 10 minutes or until golden brown. Set aside to cool.
Whisk together milk, cream, sugar, and salt in a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. In a separate bowl, whisk together egg yolks and cornstarch. Slowly add a cup of the hot milk to the eggs while whisking to temper them. Return the mixture to the saucepan and cook until thickened about 5 minutes. Remove from heat and stir in vanilla extract.
Pour the cream filling into the cooled crust. Smooth the top and refrigerate for at least 2 hours, or until fully set.
Once the cream pie has set, slice and serve with whipped cream or fresh berries for an extra indulgent touch.
Notes
- Ensure the crust is completely cooled before adding the cream filling to prevent it from becoming soggy.
- To make a gluten-free option, please replace the all-purpose flour with a gluten-free baking blend.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
Keywords: Cream pie recipe, How to make cream pies, Cream pies