🥧 Classic Vanilla Cream Pie
🛒 Ingredients
For the crust:
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1 (9-inch) pie crust, pre-baked
(use store-bought or homemade pastry, or graham cracker crust for a no-roll version)
For the custard filling:
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2½ cups whole milk
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¾ cup granulated sugar
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¼ cup cornstarch
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¼ tsp salt
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4 large egg yolks
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2 tbsp unsalted butter
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1½ tsp vanilla extract
Optional topping:
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Whipped cream
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Chocolate shavings, toasted coconut, or sliced bananas
👩🍳 Instructions
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Blind bake the crust
If using a pastry crust, bake and cool it completely before filling. For a graham crust, bake at 350°F for 8–10 minutes. -
Make the custard
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In a saucepan, whisk together sugar, cornstarch, and salt.
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Add milk and whisk to combine. Cook over medium heat, stirring constantly until thickened (about 5–7 minutes).
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In a bowl, lightly beat egg yolks. Slowly whisk in about ½ cup of the hot milk mixture to temper, then pour the egg mixture back into the saucepan.
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Cook 2–3 more minutes, stirring constantly, until thick and smooth.
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Finish the custard
Remove from heat and stir in butter and vanilla. Let it cool slightly (5–10 minutes). -
Fill the crust
Pour the warm custard into the baked pie crust. Smooth the top with a spatula. -
Chill
Cover the surface with plastic wrap (touching the custard to prevent skin) and refrigerate for at least 4 hours, until fully set. -
Top & Serve
Before serving, top with whipped cream and your favorite garnish.
🍌 Easy Variations
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Banana Cream Pie: Add sliced bananas to the bottom before pouring in the filling.
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Coconut Cream Pie: Add 1 cup toasted coconut to the custard.
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Chocolate Cream Pie: Whisk in 4 oz chopped semisweet chocolate after thickening.
Would you like a no-bake version, a chocolate crust, or a vegan cream pie?