Description
Silky classic cream pie delights dessert enthusiasts with its rich, creamy filling nestled in a buttery crust. Smooth custard and whipped cream create an irresistible dessert you’ll savor to the last delectable bite.
Ingredients
Scale
- 1 9-inch deep-dish pie shell (4-cup volume, thawed or homemade buttery pie crust), blind-baked
- 3 cups (710 ml) whole milk
- 1.5 cups (300 g) granulated sugar
- 0.75 cup (12 tbsps or 170 g) unsalted butter, diced into small cubes
- ⅓ cup (40 g) cornstarch
- 2 tsps vanilla extract
- 0.25 tsp salt (or to taste)
- Cinnamon for sprinkling
Instructions
- Crust Preparation: Pierce refrigerated pie dough extensively with a fork, then bake at 400°F until edges achieve a delicate golden tone, approximately 10 minutes. Cool completely.
- Filling Creation: In a heavy saucepan, blend milk, sugar, cornstarch, vanilla, and salt into a uniform mixture. Cook over medium-low heat, continuously whisking to prevent scorching and ensure smooth consistency. As mixture thickens and initiates gentle bubbling, incorporate butter and continue stirring until fully integrated.
- Initial Baking Phase: Carefully pour thickened filling into pre-baked crust, then transfer pie to a baking sheet. Reduce oven temperature to 350°F and bake for approximately 10 minutes, observing subtle edge bubbling.
- Cooling and Setting: Remove pie from oven and allow to rest on a wire rack for one hour at room temperature. Subsequently, cover with foil and refrigerate for 8 hours to ensure complete filling solidification.
- Final Presentation: Before serving, delicately dust pie surface with ground cinnamon. Refrigerate any remaining pie, which maintains quality for up to one week.
Notes
- Prevent Scorching: Constant stirring is crucial when cooking the filling to avoid burning and ensure a smooth, creamy texture.
- Crust Cooling Technique: Allow the pie crust to cool completely before adding filling to maintain structural integrity and prevent sogginess.
- Filling Consistency Check: Watch for gradual thickening and bubbling during cooking, which indicates the cornstarch is activating and the mixture is reaching the right density.
- Chilling is Critical: Refrigerate the pie for the full 8 hours to achieve a perfectly set filling that slices cleanly and holds its shape.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 457
- Sugar: 38 g
- Sodium: 105 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 63 mg