Vanilla Cream Pie: A Beginner-Friendly Dessert for Every Occasion
Vanilla Cream Pie is the ultimate easy dessert that’s as delicious as it is simple to make. With a smooth custard filling, buttery crust, and fluffy whipped cream topping, this treat is sure to impress. Perfect for beginners, this recipe combines basic ingredients into a comforting, crowd-pleasing pie that feels like a special occasion. Ready to get started? Let’s make something delicious!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour: This is the foundation of your pie crust. All-purpose flour works perfectly for a tender and flaky crust.
- 1/4 teaspoon salt: The salt helps balance out the sweetness of the filling and enhances the flavor of the crust.
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces: Butter is key to achieving that golden, flaky texture in the crust. Make sure it’s cold, as this helps create the desired crumbly texture.
- 3–4 tablespoons ice water: The ice water helps bring the dough together without overworking it. Add water gradually to ensure the dough isn’t too wet or dry.
For the Filling:
- 2 cups whole milk: Whole milk provides the creaminess and smooth texture that makes this custard filling so rich.
- 1/2 cup heavy cream: The heavy cream adds a luxurious richness to the filling, making it smooth and velvety.
- 1/2 cup granulated sugar: This is your primary sweetener for the filling, ensuring the custard is perfectly sweetened.
- 1/4 cup cornstarch: Cornstarch is used to thicken the custard filling, giving it that rich, pudding-like texture.
- 1/4 teaspoon salt: The salt helps balance out the sweetness and brings out the depth of flavor in the vanilla.
- 4 large egg yolks: The egg yolks add richness to the filling and help it set, creating that smooth texture we all love in vanilla custard.
- 2 tablespoons unsalted butter: The butter adds a nice richness to the filling and also helps it achieve a creamy consistency.
- 1 tablespoon vanilla extract or vanilla bean paste: This is the star flavor of the pie. Vanilla extract works well, but if you can find vanilla bean paste, it’ll take the flavor to the next level.
For the Topping:
- 1 cup heavy cream: Heavy cream is essential for creating the perfect whipped topping—light and fluffy but still substantial enough to hold its shape.
- 2 tablespoons powdered sugar: Powdered sugar dissolves more easily in whipped cream, ensuring a smooth texture.
- 1/2 teaspoon vanilla extract: A touch of vanilla in the whipped cream ties everything together and enhances the overall flavor.
Instructions
1. Make the Crust:
Start by preparing the crust. In a food processor, combine the flour and salt. Pulse a few times to mix them together. Add the cold butter, cut into small pieces, and pulse again until the mixture resembles coarse crumbs. You should still see small bits of butter throughout, which is what gives the crust its flakiness. Gradually add 3 tablespoons of ice water, pulsing until the dough starts to come together. If it seems too dry, add the remaining tablespoon of water. The dough should be moist but not sticky.
Once the dough is ready, turn it out onto a clean surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This step is crucial for a flaky crust—chilling the dough helps the butter firm up, which results in a crisp, golden crust.
2. Prepare the Pie Shell:
Preheat your oven to 375°F (190°C). On a floured surface, roll out the dough into a 12-inch circle. Don’t worry if it’s not perfect—it doesn’t need to be! Carefully transfer the dough to a 9-inch pie plate, gently pressing it into the corners. Trim the excess dough from the edges, and then crimp the edges to create a decorative border.
To prevent the crust from puffing up while baking, prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. This helps the crust maintain its shape during baking. Place the crust in the oven and bake for 20 minutes. After 20 minutes, remove the parchment paper and pie weights, and continue baking for another 10 to 15 minutes, or until the crust is golden brown. Allow the crust to cool completely before filling.
3. Make the Custard Filling:
In a medium saucepan, whisk together the whole milk, heavy cream, sugar, cornstarch, and salt. Cook the mixture over medium heat while whisking constantly. The mixture will begin to thicken after about 5 minutes, and it will start bubbling around the edges. Keep whisking to ensure it doesn’t burn.
Once the mixture thickens and begins to bubble, remove the saucepan from the heat. In a separate bowl, whisk the egg yolks until smooth. Gradually add about 1 cup of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs. This step is important because it prevents the eggs from scrambling. After tempering, whisk the egg mixture back into the saucepan.
Return the saucepan to the heat and cook the custard for another 2 minutes, whisking constantly. The custard should be thick and smooth. Remove from heat and stir in the butter and vanilla extract. The butter will melt, giving the custard a silky texture. Pour the custard into the cooled pie crust and smooth the top with a spatula. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, to allow the filling to set properly.
4. Make the Whipped Cream Topping:
Just before serving, make the whipped cream topping. Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. This usually takes about 2 to 3 minutes. Be careful not to over-whip, as the cream can turn into butter.
5. Assemble the Pie:
Once the filling has set and your whipped cream is ready, spread the whipped cream evenly over the top of the pie. Use a spatula to smooth it out, covering the entire surface of the pie. You can make decorative swirls or just spread it neatly. Serve chilled, and enjoy!
Notes
1. How to Tell if the Crust Is Done:
The crust should be golden brown and feel crisp when you press on it. If the edges begin to brown too quickly, cover them with aluminum foil to prevent burning. You can also check the bottom of the crust—if it’s a light golden color, it’s done.
2. How to Prevent Overcooked or Under-cooked Crust:
If the edges of the crust start to burn, you can shield them by covering them with aluminum foil halfway through baking. If the crust seems undercooked, bake it for an additional 5 to 10 minutes, keeping an eye on it to avoid overcooking.
3. Preventing Lumpy Filling:
To avoid lumps, whisk constantly while cooking the filling. The key to a smooth custard is stirring continuously to prevent the cornstarch from clumping and the eggs from curdling.
4. Whipping Cream Tips:
Be sure to use chilled heavy cream for the best results when whipping. If you’re using a stand mixer, start on low speed and gradually increase to medium-high to avoid splattering.