Ah, Cream Pie — a smooth, luscious dessert with a creamy filling and a tender crust. Classic versions include banana cream, chocolate cream, or coconut cream. Here’s a straightforward recipe for a classic cream pie:
🥧 Classic Cream Pie
(Serves 6–8)
🧂 Ingredients
For the crust:
- 1 9-inch pre-baked pie crust (store-bought or homemade)
For the filling:
- 2 ½ cups whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 4 egg yolks
- 2 tbsp unsalted butter
- 1 ½ tsp vanilla extract
For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
👩🍳 Instructions
- Prepare the crust:
- Bake a 9-inch pie crust according to package or recipe instructions. Let cool completely.
- Make the filling:
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and starts to boil.
- Remove a small amount of the hot mixture and whisk it into the egg yolks to temper them.
- Return yolks to the saucepan and cook 1–2 minutes more, stirring constantly.
- Remove from heat, stir in butter and vanilla extract.
- Fill the pie:
- Pour the filling into the cooled pie crust.
- Press a piece of plastic wrap directly on the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 4 hours or until set.
- Prepare the topping:
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread over the chilled pie just before serving.
🌟 Tips & Variations
- Banana cream pie: Layer sliced bananas on the bottom of the crust before adding the filling.
- Chocolate cream pie: Stir ½ cup cocoa powder into the milk mixture.
- Coconut cream pie: Stir ½ cup sweetened shredded coconut into the filling and sprinkle some on top.
- Extra silky: Strain the filling through a fine-mesh sieve before pouring into the crust.
If you want, I can give a quick no-bake cream pie version that’s ultra-creamy and perfect for last-minute desserts.
Do you want me to do that?
