Vanilla Cream Pie

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Vanilla cream pie is a classic dessert that never goes out of style. You’ll love how its smooth, creamy filling pairs perfectly with a flaky crust and fluffy whipped cream topping. This recipe makes 12 servings and takes just 40 minutes of hands-on time.

You can whip up this delightful pie for any occasion. It’s great for family dinners, potlucks, or just when you’re craving something sweet. The rich vanilla flavor and silky texture will have everyone asking for seconds.

Exact Ingredients List

Here’s everything you’ll need to make a delicious vanilla cream pie:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into pieces
• 3-4 tablespoons ice water

For the Filling:

• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract or vanilla bean paste

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Now you have all the ingredients ready to go! Remember to keep your butter cold for the crust and have your eggs at room temperature for the filling. This will help you achieve the best results for your pie.

Instructions

Start by making the crust. Mix flour and salt in a food processor. Add cold butter pieces and pulse until crumbly. Slowly add ice water, pulsing until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.

Preheat your oven to 375°F. Roll out the chilled dough on a floured surface. Transfer to a 9-inch pie plate and trim edges. Prick the bottom with a fork and line with parchment paper.

Fill the crust with pie weights or dried beans. Bake for 20 minutes, then remove weights and bake 10-15 minutes more until golden. Let it cool completely.

For the filling, whisk milk, cream, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until thick and bubbly (about 5 minutes).

In a separate bowl, whisk egg yolks. Slowly add 1 cup of hot milk mixture to temper the yolks. Pour this back into the saucepan and cook 2 more minutes, whisking non-stop.

Take the pan off heat. Stir in butter and vanilla until smooth. Pour into cooled crust and cover with plastic wrap. Chill for at least 4 hours.

Before serving, whip cream with sugar and vanilla until stiff peaks form. Spread over pie and enjoy!

Possible Substitutes List

You can make some tasty swaps in your vanilla cream pie recipe. Here’s a handy list of substitutes:

Crust:

• Graham cracker crust instead of pastry crust
• Cookie crumbs (like vanilla wafers) for flour
• Margarine for butter

Filling:

• Almond milk or soy milk for whole milk
• Half-and-half for heavy cream
• Brown sugar for white sugar
• Arrowroot powder for cornstarch
• Vanilla powder for vanilla extract

Topping:

• Cool Whip for homemade whipped cream
• Coconut cream for dairy cream
• Maple syrup for powdered sugar

Try these flavor twists:

• Add 1/2 cup coconut flakes to the filling
• Mix in 1/2 cup mashed banana for banana cream pie
• Sprinkle chocolate shavings on top for extra yum

Remember, substitutes might change the texture or taste a bit. But they’re great for dietary needs or when you’re out of something!

How To Make It Diabetes-Friendly

You can enjoy vanilla cream pie even if you have diabetes! Here are some easy swaps to make this dessert more suitable for your needs:

1. 
   

   Use whole wheat flour for the crust instead of all-purpose flour. This adds fiber and nutrients.

   
   
2. 
   

   Replace the sugar with a sugar substitute like stevia or monk fruit sweetener. Start with half the amount and adjust to taste.

   
   
3. 
   

   Swap whole milk for unsweetened almond milk or another low-carb milk alternative.

   
   
4. 
   

   Use sugar-free pudding mix for the filling to cut down on carbs and sugar.

   
   
5. 
   

   Top with fresh berries instead of whipped cream for added nutrients and natural sweetness.

   
   

Remember to watch your portion sizes. A small slice can satisfy your sweet tooth without causing blood sugar spikes.

Try using sugar-free vanilla extract for extra flavor without added sugar. This lets you enjoy the classic vanilla taste while keeping carbs in check.

Always check with your doctor or dietitian before making big changes to your diet. They can help you find the right balance for your needs.

Tips, Tricks & Storing

For the best vanilla cream pie, use cold ingredients when making the crust. This helps create a flaky texture. When rolling out the dough, flour your surface and rolling pin to prevent sticking.

To avoid a soggy bottom, blind bake your crust. This means baking it empty before adding the filling. Use pie weights or dried beans to keep the crust flat while baking.

When making the custard, whisk constantly to prevent lumps. Tempering the eggs is crucial – add hot milk slowly to avoid scrambling them.

Here are some storage tips:

• Cover the pie with plastic wrap
• Keep it in the fridge for up to 3 days
• Don’t add whipped cream until ready to serve

For easy slicing, dip your knife in hot water and wipe it clean between cuts. This gives you neat, picture-perfect slices every time.

Try these fun variations:

• Add chocolate shavings on top
• Mix in some coconut for a tropical twist
• Use almond extract instead of vanilla

Remember, practice makes perfect! Don’t worry if your first pie isn’t flawless – it’ll still taste amazing.