Vanilla Cream Pie

Angela Gray


I love Vanilla, now don't get me wrong, I crave chocolate like everyone else, but vanilla holds a special place in my heart. Vanilla is available in so many different types and they all have their own subtle flavor differences. Isn't it time you rediscovered an old favorite !

★★★★★ 1 vote
15 Min
5 Min


3/4 c
1/4 c
plus 2 teaspoons cornstarch
1/8 tsp
egg yolks, beaten
3 c
1.5 Tbsp
1.5 tsp
vanilla extract
9 inch baked pie shell
3/4 c
whipping cream
1/3 c
sifted confectioners' sugar


1In a heavy sauce pan combine sugar, cornstarch and salt.
2In a separate bowl, whip together egg yolks and milk , stir into sugar mixture.
3Cook over medium heat, stirring CONSTANTLY, until mixture thickens and boils.
4Boil 1 minute, keep stirring . *Careful not to scorch the bottom of pan
5Remove from heat and pour mixture through a fine sieve. Then stir in butter and vanilla.
6Pour into a pastry shell and cover filling with saran wrap. *** Make sure wrap touches filling so a "skin" doesn't form. ***
7Allow to cool 30 min. on a cooling rack and then refrigerate until filling is firm.

**Tip** I just remove one of my oven racks and elevate it on top of a couple coffee mugs of the same size. Makes a good cooling rack. ***
8Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
9Spread whipped cream over pie. Or fill a piping bag with whipped cream, use a star tip to decorate. Make it your own, you can even use a ziplock with the tip cut off ! Refrigerate and serve with berries, chocolate shavings, or grated citrus . Enjoy

About this Recipe

Course/Dish: Pies, Puddings
Other Tag: Quick & Easy