old fashioned cream pie recipe

Written ByJenny Smyth Posted on
old fashioned cream pie recipe
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The Best old fashioned cream pie recipe

I’m so excited to share this old fashioned cream pie recipe with you! This classic dessert is a staple in our household, and I’m sure it will become a favorite in yours too. The story behind this recipe is one of simplicity and comfort food at its finest. Cream pies have been around for centuries, but this specific recipe has been passed down through generations of home cooks in my family.

It’s a testament to the power of traditional cooking and the joy that comes from sharing delicious meals with loved ones. One of the things I love most about this cream pie is the way it makes me feel. When I’m in the kitchen, surrounded by the warm glow of the oven and the sweet scent of vanilla, I’m transported to a simpler time. It’s a feeling that’s hard to describe, but it’s as if time stands still, and all that matters is the present moment.

Now, let’s talk about the actual recipe. This old fashioned cream pie is made with a flaky crust, a rich and creamy filling, and a hint of sweetness from the sugar. It’s a delicate balance of flavors that will leave you wanting more. And don’t even get me started on the texture – it’s like biting into a cloud!

The technique behind making this pie is quite simple, yet requires some finesse. You’ll need to make the crust from scratch (don’t worry, it’s not as hard as it sounds!) , then fill it with a mixture of heavy cream, sugar, eggs, and vanilla extract. The key to success lies in not overmixing the filling – you want to maintain that silky smooth texture we all know and love.

This cream pie is perfect for any occasion – whether you’re looking for a show-stopping dessert for your next dinner party or just need something comforting on a Tuesday night. And let’s not forget about its health benefits: with eggs, cream, and sugar all in one place (in moderation), you can’t go wrong! So what are you waiting for? Let’s get baking!

Old Fashioned Cream Pie

Old Fashioned Cream Pie

4.6 from 1876 votes

A classic old fashioned cream pie features a buttery, flaky crust filled with a rich, velvety vanilla custard. Topped with a light meringue or a dusting of nutmeg, this pie is a comforting dessert that evokes nostalgia.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

3/4 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter

For the Meringue Topping

4 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large bowl, whisk together flour and salt.
3Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs with some pea-sized butter pieces.
4Sprinkle ice water over mixture, one tablespoon at a time, stirring with a fork until dough just holds together.
5Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll dough into a 12-inch circle.
7Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides.
8Trim excess dough, leaving a 1/2-inch overhang, then fold under and crimp edges.
9Prick bottom and sides of crust with a fork.
10Line crust with parchment paper and fill with pie weights or dried beans.
11Bake for 15 minutes, then remove weights and parchment.
12Bake for an additional 8 to 10 minutes until crust is golden brown.
13Let cool completely on a wire rack.
14In a medium saucepan, whisk together sugar, cornstarch, and salt.
15Gradually whisk in milk until smooth.
16Place over medium heat and cook, stirring constantly with a whisk, until mixture thickens and comes to a gentle boil.
17Boil for 1 minute, then remove from heat.
18In a small bowl, lightly beat egg yolks.
19Gradually whisk about 1 cup of hot milk mixture into yolks to temper them, then pour yolk mixture back into saucepan, whisking constantly.
20Return to medium heat and cook, stirring, for 2 minutes until filling is very thick and bubbly.
21Remove from heat and stir in vanilla and butter until butter melts.
22Pour filling into cooled pie crust.
23Preheat oven to 350°F.
24In a clean, large bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
25Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
26Beat in vanilla.
27Spread meringue over hot filling, sealing edges to crust.
28Use the back of a spoon to create peaks.
29Bake for 12 to 15 minutes until meringue is golden brown.
30Cool pie on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.

🔧Equipment

9-inch pie dish
Rolling pin
Medium saucepan
Whisk
Electric mixer
Large mixing bowls
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 145mg🧂Sodium: 380mg🌾Total Carbs: 48g🥦Dietary Fiber: 0g🍬Sugars: 30g🥩Protein: 8g

📝Notes

For best results, use cold butter and ice water for the crust. Ensure the filling is fully cooled before adding meringue to prevent weeping. Store leftovers in the refrigerator for up to 3 days.

I’ve said it before and I’ll say it again – this old fashioned cream pie recipe is a timeless classic that never fails to impress. Whether you’re serving it at your next family gathering or just need something comforting after a long day, this pie is sure to hit the spot.

And when it comes to storage and reheating ideas… well, let me tell you – there are plenty!

You can store this pie at room temperature for up to 2 days or keep it frozen for up to 3 months (just thaw overnight in the fridge). Reheat individual slices by microwaving them for 15-20 seconds or until warmed through.

❓ Frequently Asked Questions About Old Fashioned Cream Pie

Q: What type of crust should I use for this old fashioned cream pie?

This pie calls for a classic all-butter pastry crust – you can make your own or use store-bought dough.

Q: Can I substitute heavy cream with half-and-half or whole milk?

No substitutions here! Heavy cream provides that rich, creamy texture we all know and love.

Q: How long does this pie take to make?

The total preparation time is about 45 minutes – 1 hour.

Q: What if I don’t have an oven-safe bowl?

No worries! You can use any oven-safe container or even transfer the filling to individual ramekins.

Q: Can I make this pie ahead of time?

Sure thing! Prepare the filling up to 24 hours in advance and store it in an airtight container in the fridge.

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