Homemade Cream Pie
This homemade vanilla cream pie features a buttery, flaky crust filled with smooth, rich custard and topped with fluffy whipped cream. Perfect for special occasions or an everyday indulgence, it’s easy to prepare, can be made ahead, and delivers a classic, satisfying dessert experience every time.
Equipment
- 1 Pie pan (9-inch)
- 1 food processor
- 1-Rolling pin
- 1 medium saucepan
- 1 large mixing bowl
- 1 Stand mixer or hand mixer
- 1 whisk
- 1 spatula
- 1 Knife (paring)
- 1 Parchment Paper (sheet)
- 1 Tin foil sheet
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour 300g
- 4 tbsp granulated sugar 36g
- ½ tsp sea salt 3g
- 1 cup unsalted butter chilled (225g)
- 4 tbsp ice water 60mL
- 1 egg for egg wash
- 1 tbsp cream for egg wash
For the Filling:
- 2 whole eggs
- 2 egg yolks
- ¼ tsp kosher salt 2g
- ¼ cup cornstarch 40g
- 1 ¼ cups granulated sugar 250g
- 3 cups milk 720mL
- 1 vanilla bean
- 4 tbsp unsalted butter 57g
For the Whipped Cream Topping:
- 2 cups heavy whipping cream 480mL
- ¼ cup confectioners sugar 50g
- 2 tsp vanilla extract 10mL
Instructions
- Prepare the Pie Crust Ingredients: Begin by gathering all the ingredients for the pie crust, including flour, sugar, salt, chilled butter, and ice water. Cold butter and ice water are essential for a flaky texture. Preheat the oven to 425°F (220°C) and have your food processor, rolling pin, and 9-inch pie pan ready.
- Combine Dry Ingredients for Crust: In a food processor, add 2 ½ cups all-purpose flour, 4 tablespoons granulated sugar, and ½ teaspoon sea salt. Pulse briefly to mix the dry ingredients evenly.
- Incorporate Butter into the Dough: Cut 1 cup of chilled unsalted butter into small cubes and add to the flour mixture. Pulse in short bursts until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Add Ice Water and Form Dough: Gradually drizzle in 4 tablespoons ice water while pulsing. The dough should start to hold together without being too wet. Form into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
- Roll Out the Dough: Lightly flour a surface and rolling pin. Flatten the chilled dough into a circle about 2 inches larger than the pie pan. Roll from the center outward, turning occasionally to maintain even thickness.
- Fit Dough into Pie Pan: Carefully lift the dough onto the pie pan. Press gently into the bottom and sides. Trim excess, leaving a 1-inch overhang. Fold edges under and crimp with fingers or fork.
- Prepare Pie for Blind Baking: Place a round of parchment paper over the crust and frill the edges. Add tin foil on top and press along the edges to support the crust during baking.
- Blind Bake the Crust: Bake at 425°F (220°C) for 15 minutes. Remove foil and parchment. Brush crust with an egg wash made from 1 egg and 1 tablespoon cream. Dock the crust lightly. Return to oven, bake 10 minutes at 425°F, then reduce to 375°F (190°C) and bake 15–20 minutes until golden. Cool completely.
- Prepare Vanilla Milk Base: Slice a vanilla bean and scrape out the seeds. Pour 3 cups milk into a saucepan and add seeds and pod. Heat over medium, stirring gently. Remove before boiling and let steep 10–15 minutes.
- Mix Eggs and Thickening Agents: Whisk 2 whole eggs and 2 yolks in a bowl. In a medium pot, combine 1 ¼ cups sugar, ¼ cup cornstarch, and ¼ teaspoon salt. Stir to combine.
- Combine Milk and Dry Ingredients: Remove vanilla pod and strain milk into the pot with dry ingredients. Whisk continuously to avoid lumps. Heat over medium-high until thickened, about 5 minutes.
- Cook the Custard Fully: Reduce heat to medium and whisk for 6 more minutes to fully cook the mixture.
- Temper the Eggs: Slowly drizzle 1 cup of hot custard into the eggs while whisking vigorously. Pour egg mixture back into the pot, whisk over medium-high heat for 2 minutes.
- Finish the Custard: Remove from heat and stir in 4 tablespoons butter until melted. Cover surface with plastic wrap to prevent skin formation and cool to room temperature.
- Prepare Whipped Cream Topping: Combine 2 cups heavy cream, ¼ cup confectioners sugar, and 2 teaspoons vanilla in a stand mixer. Whip on high until soft peaks form.
- Assemble the Cream Pie: Pour cooled custard into baked pie shell. Smooth the top, cover, and refrigerate at least 4 hours. Spread or pipe whipped cream on top before serving.
- Serve and Enjoy: Slice carefully using a sharp knife. Serve chilled. Enjoy the combination of flaky crust, creamy custard, and light whipped topping.
Notes
- Make the pie a day ahead: The custard and whipped cream improve in texture and flavor when chilled overnight.
- Use cold butter and ice water: This ensures a flaky and tender crust every time.
- Vanilla alternatives: If vanilla beans are unavailable, substitute with 1 tablespoon of vanilla bean paste or 1 ½ teaspoons of high-quality vanilla extract.
- Adjust custard thickness: Reducing cornstarch by a tablespoon will make a softer custard; adding a little more creates firmer slices.
- Optional toppings: Chocolate ganache, toasted coconut, or fresh berries can elevate the dessert and allow guests to personalize their slice.
