Cream Pie Recipe

Make the dough

In a large bowl, whisk together 1.5 cups flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add the cold cubed butter (1/2 cup) and cold cubed shortening (1/4 cup). Use a pastry cutter or two knives (or pulse in a food processor) to cut fats into the flour until mixture resembles coarse peas with some pea-sized pieces remaining.

Sprinkle 3 tablespoons ice water over the mixture, one tablespoon at a time, tossing gently with a fork until dough just comes together when pressed. Do not overwork. If dough is dry, add up to 1 additional tablespoon ice water.

Gather dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours) to relax gluten and chill fats.

Blind bake

Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8–1/4 inch thick. Fit dough into a 9-inch pie plate, trim edges leaving a 1/2-inch overhang, fold under and crimp or flute as desired. Prick bottom lightly with a fork. Line crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, remove parchment and weights, then bake 8–12 minutes more until edges are golden and bottom set. If you want a fully golden top, brush edges with beaten egg and bake additional 2–3 minutes. Cool on a rack until room temperature before filling.

In a medium saucepan, whisk together 3/4 cup sugar and 1/4 cup cornstarch until evenly combined and lump-free.

In a separate bowl, whisk the 4 egg yolks lightly. Gradually whisk about 1/2 cup of the cold milk into the yolks to temper them (this prevents curdling).

Pour the remaining 2 cups milk and 1/2 cup heavy cream into the saucepan with the sugar and cornstarch. Heat mixture over medium heat, stirring frequently, until it just begins to simmer and thicken slightly around the edges (do not boil hard).

Slowly ladle about 1/2 cup of the hot milk mixture into the tempered yolks while whisking constantly. Then pour the yolk mixture back into the saucepan, whisking continuously to combine.

Continue to cook over medium heat, stirring constantly, until the mixture comes to a full boil and thickens to a pastry-cream consistency (about 1–2 minutes after boiling). The filling should coat the back of a spoon.

Remove from heat and whisk in 3 tablespoons unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon salt until smooth and glossy.

Pour the hot cream filling into the cooled baked pie crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator at least 4 hours, preferably overnight, until fully set.

When ready to serve, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Spread or pipe whipped cream over the chilled pie.

Dust the top with 1 tablespoon grated chocolate or sift a little cocoa powder over the whipped cream for garnish. Slice with a sharp knife dipped in hot water and wiped dry for clean slices.