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
- 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.