Vanilla Cream Pie Recipe
This Vanilla Cream Pie recipe features a silky-smooth custard, flaky pie crust, and fluffy whipped topping. Perfect for any occasion, it’s an easy-to-make, classic dessert with rich vanilla flavor. Make ahead for stress-free entertaining and impress your guests!
Ingredients
For the Pie Crust:
- 1 9- inch pre-baked pie crust store-bought or homemade
For the Vanilla Custard Filling:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Custard: In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt over medium heat. Stir continuously until the mixture begins to thicken, about 5-7 minutes.
- Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Slowly add a ladle of the hot custard mixture while whisking continuously. Gradually incorporate the tempered yolks back into the saucepan.
- Cook Until Thickened: Continue stirring the mixture over medium heat until it becomes thick and smooth, about 2-3 more minutes.
- Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract until fully combined.
- Assemble the Pie: Pour the custard into the pre-baked pie crust and smooth the top. Cover with plastic wrap directly on the surface to prevent a skin from forming.
- Chill: Refrigerate for at least 4 hours, or until completely set.
- Prepare the Whipped Topping: Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Top and Serve: Spread or pipe the whipped cream over the chilled pie. Slice and enjoy!