Classic Vanilla Cream Pie

Ingredients

• 1 pre-baked pie crust (9 inches / 23 cm) 1 pre-baked pie crust (9 inches / 23 cm)
• 2 cups (480 ml) whole milk 2 cups (480 ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 large egg yolks 4 large egg yolks
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 32g, 18g
• Protein: 5g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a medium saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.
2. 2.
   In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth.
3. 3.
   Gradually pour the hot milk into the egg mixture, whisking constantly.
4. 4.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil.
5. 5.
   Remove from heat and stir in the butter and vanilla extract until well combined.
6. 6.
   Pour the custard filling into the pre-baked pie crust and smooth the top with a spatula.
7. 7.
   Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until set.
8. 8.
   In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
9. 9.
   Spread the whipped cream over the chilled custard filling, covering the entire surface of the pie.
10. 10.
    Refrigerate the pie for an additional 1-2 hours to allow the flavors to meld.
11. 11.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Milk — Use whole milk for a rich and creamy custard filling.
• Cornstarch — Make sure to whisk the cornstarch with the sugar and salt before adding the egg yolks to prevent lumps in the custard.
• Vanilla extract — Opt for pure vanilla extract to achieve the best flavor in the custard.

Tips & Tricks

• To prevent a soggy crust, make sure to pre-bake it before adding the custard filling.
• For an extra touch of flavor, sprinkle some grated chocolate or toasted almonds on top of the whipped cream.
• If you prefer a stronger vanilla flavor, you can scrape the seeds from a vanilla bean and add them to the custard while cooking.
• To achieve a smooth custard filling, strain it through a fine-mesh sieve before pouring it into the pie crust.
• For a decorative touch, use a piping bag fitted with a star tip to pipe the whipped cream onto the pie.

Serving advice

Serve the Classic Vanilla Cream Pie chilled for the best taste and texture. Slice it into wedges and garnish each slice with a dusting of cocoa powder or a drizzle of chocolate sauce.

Presentation advice

Present the Classic Vanilla Cream Pie on a beautiful dessert platter or cake stand. You can also add a sprig of fresh mint or a few berries as a garnish to enhance its visual appeal.