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Vanilla Cream Pie

A delightful and creamy dessert perfect for any occasion, this beginner-friendly vanilla cream pie features a buttery crust and rich custard filling topped with whipped cream.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 1/4 cups all-purpose flour Look for a high-quality brand like King Arthur Flour for the best results.
  • 1/4 teaspoon salt Important for balancing the flavors in the crust.
  • 1/2 cup cold unsalted butter, cut into pieces Use high-fat butter (like Land O'Lakes or Kerrygold) for a flaky crust.
  • 3-4 tablespoons ice water This helps bring the dough together without overworking it.
For the Custard Filling
  • 2 cups whole milk Organic or local milk often tastes best!
  • 1/2 cup heavy cream This adds richness to the pie—don’t skimp!
  • 1/2 cup granulated sugar Sweetens the filling to perfection.
  • 1/4 cup cornstarch Essential for thickening the custard.
  • 1/4 teaspoon salt To enhance flavor.
  • 4 large egg yolks Adds richness and helps set the custard.
  • 2 tablespoons unsalted butter For a creamy finish—again, use good quality!
  • 1 tablespoon vanilla extract or vanilla bean paste Madagascar vanilla is recommended for its rich flavor.
For the Whipped Topping
  • 1 cup heavy cream Use high-quality cream for the best results.
  • 2 tablespoons powdered sugar Ensures a smooth texture for the whipped cream.
  • 1/2 teaspoon vanilla extract Ties all the flavors together.

Method
 

Prepare the Crust
  1. In a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
  2. Add the cold butter cut into small pieces, and pulse until it resembles coarse crumbs.
  3. Gradually add ice water, pulsing until the dough starts to come together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat the oven to 375°F (190°C).
  5. Roll out dough into a 12-inch circle and transfer to a 9-inch pie plate. Trim and crimp edges.
  6. Prick the bottom of the crust, line with parchment paper, and fill with weights. Bake for 20 minutes, remove weights, and bake until golden brown for another 10-15 minutes. Allow to cool completely.
Make the Custard Filling
  1. In a medium saucepan, whisk together whole milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until thickened.
  2. In a separate bowl, whisk the egg yolks until smooth. Gradually blend in some hot milk mixture to temper eggs.
  3. Whisk the egg mixture back into the saucepan and cook for another 2 minutes until thick. Stir in unsalted butter and vanilla.
  4. Pour custard into the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours to set.
Prepare the Whipped Cream
  1. Before serving, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Spread whipped cream over the cooled pie and create decorative swirls. Serve chilled.

Notes

Chill the crust properly for maximum flakiness. The pie can be made ahead of time—just add whipped cream before serving.