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Vanilla Cream Pie Recipe
Ash Tyrrell

Vanilla Cream Pie Recipe

I still remember the moment I sliced into this Vanilla Cream Pie for the first time. The creamy filling held perfectly, the crust was crisp, and the vanilla aroma filled my kitchen instantly. I had just finished chilling it, and honestly, it felt like a small bakery-style win at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Milk – 2 ½ cups: Whole milk gives the filling its rich creamy base. Low-fat milk makes the custard thinner and less satisfying.
  • Heavy cream – ½ cup: Adds silkiness and depth making the filling smooth and luxurious rather than pudding-like.
  • Granulated sugar – ¾ cup: Sweetens the custard without overpowering the vanilla flavor. White sugar keeps the color light and clean.
  • Cornstarch – ¼ cup: Acts as the thickening agent that helps the custard set properly. Measure carefully to avoid a gummy texture.
  • Egg yolks – 4 large: Create richness and structure in the custard. Using room-temperature yolks helps them blend smoothly.
  • Unsalted butter – 2 tablespoons: Adds shine and a subtle richness while allowing better control over salt levels.
  • Pure vanilla extract – 2 teaspoons: The star flavor of the pie. Pure extract gives a warm authentic vanilla taste.
  • Salt – ¼ teaspoon: Balances sweetness and enhances the overall flavor without making the pie salty.
  • Pre-baked pie crust – 1 9-inch: A fully baked crust prevents sogginess and holds the creamy filling perfectly.

Method
 

  1. Start by whisking the sugar, cornstarch, and salt in a saucepan. Slowly add the milk and cream while whisking constantly. This step ensures the cornstarch dissolves completely and prevents lumps later.
  2. Place the saucepan over medium heat and stir continuously. After several minutes, the mixture thickens and begins to bubble gently. This indicates the cornstarch has activated and the custard is ready for eggs.
  3. In a bowl, whisk the egg yolks. Slowly pour a small amount of hot custard into the yolks while whisking. This warms the eggs gradually so they don’t scramble.
  4. Return the tempered egg mixture to the saucepan. Cook for another minute while stirring until the custard becomes thick and glossy. You’ll feel resistance when stirring, which is exactly what you want.
  5. Remove the pan from heat and stir in butter and vanilla extract. The butter melts instantly, adding shine, while vanilla releases its aroma at this stage.
  6. Pour the hot custard into the pre-baked pie crust. Smooth the top with a spatula so it chills evenly and looks neat when sliced.
  7. Cover the surface with plastic wrap pressed directly onto the custard. Refrigerate for at least 4 hours until fully set and sliceable.

Notes

  • I always cook the custard until it visibly bubbles; stopping too early can cause a loose filling.
  • I prefer straining the custard before filling the crust if I want an ultra-smooth texture.
  • Letting the pie chill overnight gives me the cleanest slices and best flavor.
  • I taste the custard before filling to adjust vanilla if needed, especially if using different brands.