Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pie Crust and Filling
Method
Preparation and Assembly
- 1
Make the Pie Crust
In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water, a tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
Prepare the Filling
In a medium saucepan, whisk together the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. In a bowl, whisk the egg yolks and gradually add a small amount of the hot mixture to temper the eggs. Pour the egg mixture back into the saucepan and cook for another 2-3 minutes. Remove from heat and stir in vanilla extract.
- 3
- 4
Assemble the Cream Pie
Pour the cooled filling into the baked pie crust. Refrigerate for at least 4 hours or until set.
- 5
Prepare the Whipped Cream Topping
In a large bowl, beat the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie before serving.
