Classic Cream Pie: A Delightful Dessert Experience
Few things say “comfort” like a slice of classic cream pie, nestled in a buttery crust and dusted with a hint of cinnamon. This recipe takes you step-by-step through crafting a timeless dessert that’s both simple and decadently delicious. Whether you’re an experienced baker or trying your hand at homemade pies for the first time, this recipe promises to impress.
Ingredients:
- 1 9-inch deep-dish pie shell: Thawed completely if store-bought or your favorite homemade buttery pie crust, blind-baked.
- 3 cups whole milk
- 1 ½ cups granulated sugar
- 1/3 cup cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon salt (adjust to taste)
- ¾ cup unsalted butter: Diced into small cubes.
- Cinnamon: For sprinkling.
Directions:
- Prepare the Pie Crust:
- Preheat your oven to 400°F (200°C).
- Prick the refrigerated pie crust with a fork in several places to prevent bubbling.
- Bake directly on the oven rack for about 10 minutes or until the edges are lightly golden brown. Let it cool.
- Make the Filling:
- In a large heavy-bottomed saucepan, combine milk, sugar, cornstarch, vanilla, and salt.
- Whisk continuously and cook over medium-low heat for about 10 minutes or until the mixture begins to bubble and thicken, ensuring to prevent any browning at the bottom.
- Add butter and whisk until it’s completely melted and integrated. Let the filling boil for an additional 1-2 minutes.
- Assemble and Bake:
- Pour the filling into the prepared pie crust. You may have some excess.
- Reduce oven temperature to 350°F (175°C).
- Bake on a baking sheet for about 10 minutes or until you see a gentle bubble near the edge.
- Chill and Serve:
- Cool the pie on a wire rack for about 1 hour.
- Cover with foil and refrigerate for approximately 8 hours, or until set.
- Sprinkle evenly with cinnamon just before serving.
Nutritional Information:
- Calories: 350 per serving.
- Servings: 8.
Total Time:
- Preparation Time: 20 minutes.
- Cooking Time: 20 minutes.
- Total Time: 40 minutes, plus at least 8 hours for chilling.
This classic cream pie is a wonderful end to any meal, offering a creamy, velvety texture that pairs beautifully with the crispiness of the pie crust. The gentle warmth of cinnamon adds a comforting spice that makes this dessert a perennial favorite. Store it airtight in the refrigerator, and enjoy this delightful treat for up to a week — if it lasts that long!
Classic Cream Pie
- Total Time: 40 minutes + chilling
- Yield: 8 1x
Description
This Classic Sugar Cream Pie encapsulates the essence of comfort desserts. It’s a luscious, velvety custard nestled within a flaky, buttery crust, finished with a light dusting of cinnamon that adds a subtle spice to each bite. This pie is not only a treat for the taste buds but also for the eyes, with its golden brown surface and inviting aroma that fills the kitchen during baking.
Whether enjoyed warm or chilled, each slice of this Sugar Cream Pie offers a delightful contrast of textures from its creamy center to its crisp crust. Ideal for any occasion, from family gatherings to quiet afternoons with a cup of tea, this pie promises to bring a touch of sweetness to your day.
Ingredients
One 9-inch 4-cup volume deep-dish pie shell, thawed completely (or substitute with your favorite homemade buttery pie crust) and blind-baked
3 cups whole milk
1 ½ cups granulated sugar
1/3 cup cornstarch
2 teaspoons vanilla extract
¼ teaspoon salt (or to taste)
¾ cup unsalted butter, diced into small cubes
Cinnamon for sprinkling
Instructions
Preheat oven to 400°F (200°C). Prick refrigerated pie crust in many places with a fork and bake for about 10 minutes directly on the oven rack, or until lightly golden browned around the edges; set aside to cool.
To a large heavy-bottomed saucepan, add the milk, sugar, cornstarch, vanilla, and salt, and whisk to combine. Cook over medium-low heat for about 10 minutes, or until bubbling and thickened. Whisk nearly continuously throughout the cooking process, especially near the end as the filling thickens, to prevent browning at the bottom of the saucepan.
Add the butter, whisk to combine until melted, and allow the filling to boil for another 1 to 2 minutes.
Pour the filling into the pie crust, noting you may have about 1 1/2 cups extra.
Reduce oven temperature to 350°F (175°C).
Place pie tin on a baking sheet and bake for about 10 minutes, or until bubbling gently near the edge.
Allow the pie to cool on a wire rack for about 1 hour, cover with foil, and refrigerate for about 8 hours, or until the pie is chilled and set.
Evenly sprinkle with cinnamon and serve. The pie will keep airtight in the fridge for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 Kcal