If you’re a bit intimidated by making pie crusts check out my full how to with all the tips and tricks!
PRO TIPS FOR THIS CREAM PIE
You can make this pie a day or three ahead, served chilled and it will be delicious! Vanilla beans are pretty expensive you can sub in a tablespoon of vanilla extract or vanilla bean paste for a very similar flavor. Adding foil to the pie shell props it up during baking this is especially important when using a glass pie dish, which is quite slippery. Make sure the foil is pressed into the side and then really dock the shell well after the egg wash. You can add a tablespoon less cornstarch to the filling for a softer texture. It’s a delicate balance between texture and stability! This pie works well with a cookie crust too so feel free to experiment!
Some Variations to try out
Make this a banana cream pie by adding slices of banana in the pie and on top. Coconut cream pie is DELICIOUS! Add 1/2 cup of coconut cream (not the watery part in the can) to your custard along with the butter. Top with toasted coconut flakes and enjoy! You can top with a mound of Italian meringue instead of the whipped cream. Use this recipe to make it, just skip the butter. I LOVE this pie drizzled with a chocolate ganache or sprinkled with some toasted coconut on top. Have them both prepared when you serve so guests can play with some options.
How to Make Pie Dough
How to Blind Bake a Pie Crust
Preheat the oven to 425 degrees. In a food processor, combine flour, sugar and salt. Whiz together. Grate in chilled butter and drizzle in ice cold water. Mix using a fork.
Roll the pastry dough into a ball. Wrap it in plastic wrap or a ziplock bag and refrigerate for 30 minutes.
With a rolling pin, on a well-floured surface, flatten out into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Fold the dough in half and ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Line the chilled shell with parchment paper. I cur a circle then frill the edge so it fits in nicely. Then add a doubled up layer of tin foil to keep your pie crust propped up. This is especially important with those slippery glass pie dishes. Fill with dry beans of pie weights then bake at 425 degrees for 15 minutes, or until the edge is just lightly browned.
Make the egg wash by mixing the egg and a dash of heavy cream together. Take out the tin foil and brush the crust with the egg wash.
Now dock the pie crust with a fork or sharp knife and add a tent of foil around the sides. Bake for 15 minutes at 425 then reduce temperature to 375 degrees and bake until the center is golden. Once the center is golden, remove the pie crust from the oven and set aside
How to make a Cream Pie
Cut the vanilla bean down the middle and open the pod. Use your knife to scrape out the seeds, then mix them into the milk in a small pot. Set over medium heat and bring almost to a boil. Set aside to cool for about 10 minutes or so. The pod can be added to your sugar canister to make vanilla sugar!
Whisk the 2 eggs and 2 yolks in a medium bowl and set aside. You can use the extra egg whites for a meringue or use them in they morning omelette.
Whisk the dry ingredients together in a medium pot then add the scalded milk (use a strainer if there are stray vanilla bean pod pieces mixed in) and whisk again. Cook over medium-high heat until thickened while whisking continuously.
Gradually add a cup of the hot milk mixture into the beaten eggs to temper them. This warms the eggs so they don’t scramble when added to the pot.
Add the tempered egg mixture back into the pot while whisking. Cook and stir on medium heat for an additional 2 minutes.
Remove pot from heat and stir in butter then mix until dissolved. If you’re using vanilla extract you will add it in with the butter.
Transfer custard to a bowl and cover with plastic and chill to bring to room temp.
Add the cooled custard to the pie shell and smooth with a spatula.
Whip the cold cream with sugar and vanilla until soft peaks form.
Add whipped cream onto the chilled pie. I piped little rosettes with a medium closed star tip but you can just pile a big mound on top. If you’ve tried this cream pie recipe out then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
