Ingredients
Equipment
Method
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Ensure there are no lumps. This dry base will help prevent your filling from being grainy.3/4 cup Granulated sugar, 1/4 cup Cornstarch, 1/4 teaspoon Salt
- Gradually whisk in the milk, a little at a time, until the mixture is smooth and well combined. It's crucial to add the milk slowly to avoid creating lumps of cornstarch.3 cups Milk
- In a separate small bowl, whisk the egg yolks until they are slightly lighter in color and slightly thickened. This step is called tempering and is vital for preventing the eggs from scrambling when added to the hot mixture.4 large Large egg yolks
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens considerably and begins to bubble. This usually takes about 8-10 minutes. You're looking for a consistency that coats the back of a spoon.
- Once the mixture is thickened and bubbling, slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolks while whisking vigorously. This further tempers the yolks. Then, pour the tempered egg yolk mixture back into the saucepan with the rest of the filling.4 large Large egg yolks
- Continue to cook and stir the filling over medium heat for another 1-2 minutes, until it has thickened even more and holds its shape on a spoon. Do not let it boil vigorously at this stage.
- Remove the saucepan from the heat. Stir in the butter pieces and vanilla extract until the butter is completely melted and the vanilla is evenly distributed. The butter adds richness and a smooth texture, while the vanilla provides that quintessential comforting flavor.2 tablespoons Unsalted butter, 1 teaspoon Pure vanilla extract
- Pour the warm vanilla filling into your pre-baked pie crust. Smooth the top with a spatula or the back of a spoon.1 (9-inch) Pre-baked pie crust
- Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3-4 hours, or until the pie is completely chilled and set. This resting period is essential for the filling to firm up properly.
- Once chilled, slice the Easy Vanilla Cream Pie and serve. Top with freshly whipped cream, fresh berries, or a sprinkle of pie crust crumbles if desired.Whipped cream, Fresh berries or pie crust crumbles
Notes
Properly stored, the vanilla cream pie will stay fresh in the refrigerator for 2-3 days.
