Here’s a classic Cream Pie recipe—a silky, creamy, and indulgent dessert perfect for any occasion 🥧✨
🥛 Ingredients
For the Crust:
- 1 9-inch pie crust (store-bought or homemade, baked and cooled)
For the Cream Filling:
- 2 cups whole milk
- ¾ cup sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
🍳 Method
1. Prepare the Filling
- In a saucepan, whisk together sugar and cornstarch.
- Gradually add milk, stirring until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and begins to boil.
- Temper egg yolks: whisk a small amount of hot milk into yolks, then add back to the saucepan.
- Cook 1–2 more minutes until thickened. Remove from heat.
- Stir in butter and vanilla. Let it cool slightly.
2. Assemble the Pie
- Pour the cream filling into the baked pie crust.
- Chill in the refrigerator for at least 4 hours or until set.
3. Prepare the Topping
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread or pipe over chilled pie.
4. Serve
- Garnish with chocolate shavings, fruit, or a drizzle of caramel if desired.
- Slice and enjoy chilled!
💡 Tips
- For extra flavor, use chocolate, banana, or coconut in the cream filling.
- Cover the surface with plastic wrap while chilling to prevent a skin from forming.
- Can also make mini cream pies in tart pans for individual servings.
If you want, I can give you a no-bake cream pie version that’s super quick and just as creamy and indulgent 🥧✨.
Do you want me to do that?
