Churro Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Churro Crust:</li><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">75g all-purpose flour</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">For the Cinnamon Sugar Coating:</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">For the Vanilla Custard Filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">For the Cinnamon Whipped Cream:</li><li class="ingredients-single-item">240ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">60ml dulce de leche (or caramel sauce)</li><li class="ingredients-single-item">Extra ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Wooden spoon</li><li class="equipment-single-item">Piping bag with large star tip</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Baking spray or extra butter for greasing</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C and generously grease a 23cm pie dish with baking spray or butter. In a small bowl, mix together the 50g sugar and 2 tsp cinnamon for the coating and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the churro crust, combine water, butter, sugar, and salt in a medium saucepan over medium heat. Bring to a rolling boil, ensuring the butter is completely melted. This creates the base for our choux pastry-like dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove from heat and immediately add all the flour at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. Continue stirring for about 1 minute over low heat to dry out the dough slightly – this step is crucial for the right texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Let it cool for 5 minutes – adding eggs to hot dough would cook them prematurely and ruin your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth, glossy, and thick enough to hold its shape while being soft enough to pipe. It will look curdled at first but keep mixing – it'll come together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the churro dough to a piping bag fitted with a large star tip. Pipe the dough into the prepared pie dish, starting from the center and working your way out in a spiral to form the base, then pipe around the edges to create the sides. The ridges from the star tip will give your crust that authentic churro texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 25-30 minutes until the crust is puffed and golden brown. The crust needs to be thoroughly cooked to maintain its structure when filled. When done, immediately sprinkle the cinnamon-sugar mixture all over the hot crust so it adheres well. Allow to cool completely in the pie dish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the vanilla custard filling, heat the milk with the vanilla pod and seeds (or extract) in a saucepan until steaming but not boiling. Meanwhile, in a heatproof bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale and well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Slowly pour about half the hot milk into the egg mixture while whisking constantly to temper the eggs (this prevents scrambling). Pour this mixture back into the remaining milk in the saucepan and cook over medium heat, whisking continuously, until it thickens and comes to a gentle boil. This should take 2-3 minutes – you'll feel the resistance against your whisk increase dramatically.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Continue to whisk and cook for 1 more minute after it starts to bubble to ensure the cornstarch is fully activated and the custard reaches its maximum thickness. Remove from heat and strain through a fine-mesh sieve to remove any lumps or the vanilla pod.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Stir in the softened butter until melted and incorporated. The fat adds richness and helps prevent a skin from forming. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until completely cooled and set, at least 3 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to assemble, prepare the cinnamon whipped cream. In a chilled bowl, combine the cold heavy cream, powdered sugar, cinnamon, and vanilla. Beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or you'll make butter!</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Spoon the chilled vanilla custard into the cooled churro crust, spreading it evenly. Top with the cinnamon whipped cream, creating decorative swirls or peaks if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Warm the dulce de leche slightly (15-20 seconds in the microwave) to make it easier to drizzle. Using a spoon, drizzle it over the whipped cream in a decorative pattern. Dust with a little extra cinnamon for that final visual touch and flavor boost.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>For best results, chill the assembled pie for at least 1 hour before serving to allow all the flavors to meld together and the pie to set completely. This makes for cleaner slices and a more integrated flavor experience. Store any leftovers covered in the refrigerator for up to 3 days, though the crust will gradually soften over time.</li></ol>