Do Share Recipe

I have to admit, every time I make this Vanilla Cream Pie Recipe, I feel like I’ve created a little masterpiece. The smooth, creamy filling is perfectly balanced with sweet vanilla and sits beautifully in a buttery, flaky crust. Topped with fluffy whipped cream, this pie never fails to impress at family gatherings or just as a special treat for myself.

What I love most is how simple the process is—you really only need one pot for the filling! Let me walk you through this easy, indulgent recipe. If you enjoy creamy comfort dishes, you might also like my Crock Pot Cream Cheese Chicken Chili Recipe.

Ingredients

Here’s what you’ll need to create this dreamy pie. I’ve included tips on why each ingredient matters.

For the Crust:

1 9-inch pie crust, homemade or store-bought, fully baked and cooled. Pro tip: A pre-baked crust prevents sogginess and keeps the filling firm.

For the Filling:

1/4 cup (35 g) cornstarch – gives the filling that silky, pudding-like consistency.
1/2 cup (96 g) sugar – balances the richness of the cream.
1/2 teaspoon (2 g) kosher salt – enhances flavor depth.
2 cups (475 ml) milk – whole milk works best for creaminess.
4 large egg yolks (16 g each) – adds richness and helps thicken the filling.
1/2 cup (120 ml) heavy whipping cream – makes the custard extra smooth.
2 teaspoons (6 g) vanilla bean paste or vanilla extract – for that authentic, aromatic vanilla flavor.
2 tablespoons (28 g) unsalted butter – adds a silky finish and shine.

For the Topping:

1 1/2 cup (350 ml) chilled heavy cream – for that fluffy whipped layer.
1 tablespoon (12 g) instant vanilla pudding powder (optional) – helps stabilize whipped cream.
2 tablespoons (24 g) sugar – sweetens whipped cream perfectly.
1 teaspoon (3 g) vanilla extract – enhances flavor.

Note: Serves 8 generous slices. You can also enjoy a hearty dinner recipe like Sloppy Joe Casserole Recipe if you want something savory after dessert.

Variations

You can customize this Vanilla Cream Pie in many ways:

Dairy-free: Use almond or oat milk and a non-dairy butter substitute.
Sugar-free: Replace sugar with a preferred sweetener like erythritol or monk fruit.
Flavor add-ins: Try a sprinkle of cinnamon, nutmeg, or a layer of fresh berries in the filling.
Chocolate twist: Fold in some melted chocolate for a chocolate cream pie version.

Cooking Time

Here’s how long each step will take:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Cooling/Chilling Time: 3–4 hours
Total Time: Approximately 4 hours 30 minutes

Equipment You Need

Medium saucepan – to cook the custard filling evenly.
Whisk – to prevent lumps in the custard.
Spatula – for smoothing filling into the crust.
Mixing bowl – for whipping cream.
Plastic wrap – to prevent pudding skin on the custard.
Pie dish – 9-inch works perfectly for this recipe.

How to Make Vanilla Cream Pie

Making this pie is easier than it looks! Here’s my step-by-step method.

Prepare the Crust

Start with a fully baked and cooled pie crust. You can bake it a day ahead to save time. I like wrapping it in plastic overnight so it stays crisp and ready for the filling.

Make the Custard Filling

In a medium saucepan, whisk together cornstarch, sugar, and salt. Add a small amount of milk and mix until smooth, then whisk in egg yolks. Slowly add remaining milk and cream, whisking constantly to prevent lumps.

Cook the Filling

Place the saucepan over medium-high heat and stir constantly until the mixture reaches a gentle boil. Reduce heat and cook for 1–2 minutes until thickened. Remove from heat, then stir in vanilla and butter for that luscious, silky texture.

Pour Filling into Crust

Pour the warm custard into the cooled pie crust. Smooth the surface with a spatula, then press plastic wrap directly onto the custard to prevent a skin from forming. Chill in the fridge for at least 3–4 hours.

Prepare Whipped Cream

In a mixing bowl, combine heavy cream, sugar, optional pudding powder, and vanilla. Beat until soft peaks form, then spread generously over the chilled pie just before serving.

Additional Tips for Making this Recipe Better

Here are some tricks I’ve learned from experience:

I always use whole milk for the creamiest filling.
Make sure the custard comes to a gentle boil to activate the cornstarch properly.
Pressing plastic wrap directly on the filling prevents the dreaded pudding skin.
Chill the pie fully before adding whipped cream—it holds better and looks cleaner.
Fresh vanilla bean paste always gives a more aromatic flavor than extract.

How to Serve Vanilla Cream Pie

Presentation is key! I like to:

Garnish with chocolate shavings, fresh berries, or a sprinkle of cinnamon.
Serve chilled for the best texture and flavor.
Slice with a warm knife for clean edges.
Pair with coffee or dessert wine for a special treat.

Nutritional Information

Here’s a rough idea of what you get per slice (1/8 of the pie):

Calories: 370 kcal
Protein: 5 g
Carbohydrates: 38 g
Fat: 22 g

This is a rich dessert, perfect for special occasions or weekend indulgence.

Make Ahead and Storage

Storing: The pie filling can be made two days in advance and kept in a covered bowl in the fridge. Just wrap plastic directly on the surface. The crust can also be baked a day ahead.

Freezing: You can freeze the custard separately, but I don’t recommend freezing the pie with whipped cream topping—it doesn’t hold well.

Reheating: Vanilla Cream Pie is best served cold, so no reheating is needed. Simply let it sit at room temperature for 10–15 minutes before slicing for easier cutting.

Why You’ll Love This Recipe

Here’s why I keep coming back to this pie:

Easy to make: Only one pot is needed for the filling, so cleanup is simple.
Silky smooth filling: The custard is perfectly thick yet creamy.
Customizable: You can easily make dairy-free, sugar-free, or chocolate variations.
Impressive dessert: Looks fancy and tastes like it came from a bakery.
Versatile for occasions: Perfect for birthdays, holidays, or just a cozy weekend treat.

Once you try this Vanilla Cream Pie, it quickly becomes a family favorite. The combination of creamy custard, buttery crust, and fluffy whipped cream is just irresistible.

Ben Carraoli