Vanilla lovers rejoice; this pie is for you! Creamy, rich vanilla custard fills a FLAKEY homemade butter crust and the whole thing is topped with a cloud of whipped cream. Using a real vanilla bean and all natural takes this recipe’s flavor over the top.
If you’re a bit intimidated by making pie crusts check out my full how to with all the tips and tricks!
PRO TIPS FOR THIS CREAM PIE
- You can make this pie a day or three ahead, served chilled and it will be delicious!
- Vanilla beans are pretty expensive you can sub in a tablespoon of vanilla extract or vanilla bean paste for a very similar flavor.
- Adding foil to the pie shell props it up during baking this is especially important when using a glass pie dish, which is quite slippery. Make sure the foil is pressed into the side and then really dock the shell well after the egg wash.
- You can add a tablespoon less cornstarch to the filling for a softer texture. It’s a delicate balance between texture and stability!
- This pie works well with a cookie crust too so feel free to experiment!
Some Variations to try out
- Make this a banana cream pie by adding slices of banana in the pie and on top.
- Coconut cream pie is DELICIOUS! Add 1/2 cup of coconut cream (not the watery part in the can) to your custard along with the butter. Top with toasted coconut flakes and enjoy!
- You can top with a mound of Italian meringue instead of the whipped cream. Use this recipe to make it, just skip the butter.
- I LOVE this pie drizzled with a chocolate ganache or sprinkled with some toasted coconut on top. Have them both prepared when you serve so guests can play with some options.
How to Make Pie Dough
- Add the all-purpose flour, sugar and salt to the bowl of a food processor. Give it a few pulses before adding the butter.
- Cut the COLD butter up into tablespoon sized pieces and add it to the flour mixture. Pulse a few times until the butter is in pea-sized clumps. In a small bowl mix together the ice water and vodka. Drizzle the mixture into the processor while pulsing. If you can squeeze the dough into a clump that stays together it’s done. If not, add in another tablespoon of ice water. P.S. The vodka will bake off so don’t worry about adding it in!
- Transfer the dough onto a pastry mat or another floured surface and knead 2 to 3 times just to help it come together a bit. Gently flatten the dough into a one-inch thick disk and cover it in plastic wrap or a ziplock bag, then place it in the fridge to chill for about 30 minutes to an hour.
How to Blind Bake a Pie Crust
1. Preheat the oven to 425 degrees. In a food processor, combine flour, sugar and salt. Whiz together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork.
2. Roll the pastry dough into a ball. Wrap it in plastic wrap or a ziplock bag and refrigerate for 30 minutes.
3. With a rolling pin, on a well-floured surface, flatten out into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Fold the dough in half and ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
4. Line the chilled shell with parchment paper. I cur a circle then frill the edge so it fits in nicely. Then add a doubled up layer of tin foil to keep your pie crust propped up. This is especially important with those slippery glass pie dishes. Fill with dry beans of pie weights then bake at 425 degrees for 15 minutes, or until the edge is just lightly browned.
5. Make the egg wash by mixing the egg and a dash of heavy cream together. Take out the tin foil and brush the crust with the egg wash.
6. Now dock the pie crust with a fork or sharp knife and add a tent of foil around the sides. Bake for 15 minutes at 425 then reduce temperature to 375 degrees and bake until the center is golden. Once the center is golden, remove the pie crust from the oven and set aside
How to make a Cream Pie
1. Cut the vanilla bean down the middle and open the pod. Use your knife to scrape out the seeds, then mix them into the milk in a small pot. Set over medium heat and bring almost to a boil. Set aside to cool for about 10 minutes or so. The pod can be added to your sugar canister to make vanilla sugar!
2. Whisk the 2 eggs and 2 yolks in a medium bowl and set aside. You can use the extra egg whites for a meringue or use them in they morning omelette.
3. Whisk the dry ingredients together in a medium pot then add the scalded milk (use a strainer if there are stray vanilla bean pod pieces mixed in) and whisk again. Cook over medium-high heat until thickened while whisking continuously.
4. Gradually add a cup of the hot milk mixture into the beaten eggs to temper them. This warms the eggs so they don’t scramble when added to the pot.
5. Add the tempered egg mixture back into the pot while whisking. Cook and stir on medium heat for an additional 2 minutes.
6. Remove pot from heat and stir in butter then mix until dissolved. If you’re using vanilla extract you will add it in with the butter.
7. Transfer custard to a bowl and cover with plastic and chill to bring to room temp.
8. Add the cooled custard to the pie shell and smooth with a spatula.
9. Whip the cold cream with sugar and vanilla until soft peaks form.
10. Add whipped cream onto the chilled pie. I piped little rosettes with a medium closed star tip but you can just pile a big mound on top.
If you love this recipe try these out!
If you’ve tried this cream pie recipe out then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Cream Pie
Video
Ingredients
INGREDIENTS
For the Pie Crust
- 2 1/2 cups all-purpose flour 300g, plus more for rolling
- 4 tbs granulated sugar 36g
- 1/2 tsp sea salt 3g
- 1 cup unsalted butter 225g, chilled
- 4 tbs ice water 60mL
- 1 egg for the egg wash
- 1 tbsp cream for the egg wash
For the Filling
- 2 eggs
- 2 egg yolks
- 1/4 tsp kosher salt 2g
- 1/4 cup corn starch 40g
- 1 1/4 cups granulated sugar 250g
- 3 cups milk 720mL
- 1 vanilla bean
- 4 tbsp butter 57g, unsalted
For the Whipped Cream Topping
- 2 cups heavy whipping cream 480mL
- 1/4 cup confectioners sugar 50g
- 2 tsp vanilla extract 10mL
Instructions
INSTRUCTIONS
For the Pie Crust
- Preheat the oven to 425 degrees.
- In a food processor, combine flour, sugar and salt. Whiz together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork.
- Roll into a ball. Wrap in plastic and refrigerate for 30 minutes.
- With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.
- Unroll the dough into the pie pan without stretching. Press into pie pan.
- With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking.
- Bake at 425 degrees for 15 minutes.
- Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.
- Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.
For the Filling
- Slice vanilla bean down the middle and scrape beans out. Pour milk into a pot, add vanilla beans and place over medium heat, stirring so the beans mix into the milk. Remove from hear just before it comes to a boil and let stand for 10-15 minutes.
- Whisk together the two eggs and two egg yolks in a medium bowl then set aside.
- Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in milk through a strainer and whisk again to distribute all the dry ingredients. You don't want clumps!
- Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
- Once mixture has thickened reduce heat to medium and continue stirring. Cook an additional 6 minutes. then remove from heat.
- Time to temper the eggs! Slowly drizzle in a cup of the hot milk mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
- Transfer to a large bowl, add vanilla and butter and stir until butter is all melted.
- Cover surface with plastic and chill to bring down to room temperature.
For the Whipped Cream Topping:
- Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks. I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.
For the Assembly
- Pour or spoon the filling into the baked pie shell consistency will depend on how much you chilled the filling. Smooth out, cover and refrigerate at least 4 hours.
- Add the whipped cream to the top of the pie before serving. This step can be done right after the filling is added but covering the whipped cream in the fridge will mar the surface.
Notes
- You can make this pie a day or three ahead, served chilled and it will be delicious!
- Vanilla beans are expensive, you can substitute in a tablespoon of vanilla bean paste or vanilla extract.
- I LOVE this pie drizzled with a chocolate ganache or sprinkled with some toasted coconut on top. Have them both prepared when you serve so guests can play with some options.
- You can add a tablespoon less cornstarch to the filling for a softer texture. It's a delicate balance between texture and stability!
- This pie works well with a cookie crust too so feel free to experiment!
