Classic Cream Pie

Ingredients

• 3 Pie crusts (Pre-made or homemade)
• 3 cups Milk
• 0.75 cup Sugar
• 0.33 cup Cornstarch
• 0.25 teaspoon Salt
• 4 Egg yolks
• 2 tablespoons Butter (Unsalted)
• 1 teaspoon Vanilla extract
• 2 tablespoons Powdered sugar (For dusting)
• 0.5 cup Water

Instructions

1. 1Preheat oven to 375°F (190°C). Bake the three pie crusts according to package directions or your favorite recipe. Let cool completely.
2. 2In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Add 1/2 cup of water. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Reduce heat to low and cook for 1 minute more, stirring constantly.
3. 3In a small bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them. This prevents the eggs from scrambling when added to the hot mixture.
4. 4Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, for 1 minute more. Remove from heat and stir in the butter and vanilla extract until smooth.
5. 5Pour the cream filling into one of the baked pie crusts. Top with another baked pie crust, and then pour the remaining cream filling on top. Finish with the last baked pie crust.
6. 6Let the pie cool completely, then dust generously with powdered sugar before serving. Best served chilled. If allowed to stand after filling for any length of time, the pastry will soften.