Vanilla Cream Pie

Vanilla Cream Pie

This recipe gives you the creamiest pie that you can ever imagine. Either you can use this recipe to make a vanilla cream pie or keep is as a base for coconut, strawberry or chocolate cream pie.

 Cooking Time: About 6 hours 30 minutes

Servings: 6-8


  • 1 (9-inch) pastry crust, unbaked
  • 2 cups whole milk or half-and-half
  • ⅔ cup sugar
  • 1 vanilla bean, split, and the seeds scraped out
  • ¼ cup cornstarch
  • 3 egg yolks
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 1 recipe Stabilized Whipped Cream


  • Heat the oven to 375°F.
  • Line the unbaked pie crust with parchment paper or a double layer of aluminium foil and add pie weights or dry beans.
  • Bake for 15 minutes, then remove the paper and weights.
  • Bake for an additional 10 minutes, or until the crust is golden brown all over.
  • Remove from the oven and set aside to cool.
  • In a medium saucepan, combine the milk, sugar, vanilla bean and seeds, cornstarch, egg yolks, and salt.

Tip: To get a more even mixture, you can also combine cornstarch with milk and keep it aside.

  • Whisk until smooth, then cook over medium heat, constantly stirring, until it begins to simmer and thicken, about 8 minutes.
  • Remove from the heat and add the butter.
  • Stir until melted.
  • Pour through a strainer into a separate bowl.
  • Pour directly into the prepared crust.
  • Place a layer of cling film directly on the custard.
  • Chill for at least 6 hours or overnight.
  • Once the pie has chilled, prepare the Stabilized Whipped Cream and top the pie.
  • Chill for 30 minutes before serving.