Go Back
Vanilla Cream Pie Recipe
Ben Carraoli

Vanilla Cream Pie Recipe

I have to admit, every time I make this Vanilla Cream Pie, 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.
Print Recipe Pin Recipe
Total Time 4 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.