CREAM PIE
This classic cream pie recipe from the early 1900s offers a comforting taste of history. The flaky crust, filled with a creamy custard and topped with a meringue, creates a delightful contrast of textures and flavors. This recipe uses simple ingredients and techniques to create a rich, sweet, and satisfying dessert. Perfect for a special occasion or a comforting treat.
Ingredients
- 1 pie crust Puff pastry (or your favorite pie crust)
- 4 each Egg yolks
- 1 1/4 cup Whole milk
- 1 tablespoon Cornstarch
- 4 tablespoons Granulated sugar
- 2 teaspoons Vanilla extract
- 4 each Egg whites
- 2 tablespoons Powdered sugar
- 1/2 teaspoon Cream of tartar
Instructions
- 1Preheat oven to 400°F (200°C). Place the puff pastry in a pie plate. Bake according to package directions or until golden brown. Let cool completely.
- 2In a saucepan, whisk together the egg yolks, milk, cornstarch, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in the vanilla extract.
- 3Pour the cream filling into the baked pie crust. In a clean bowl, beat the egg whites with powdered sugar and cream of tartar until stiff peaks form. Spread the meringue over the cream filling, sealing it to the edges of the crust. Bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until the meringue is lightly browned.