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Churro Cream Pie Recipe

Churro Cream Pie Recipe

Learn how to make the best homemade Churro Cream Pie with this easy baking recipe! A crispy cinnamon-sugar churro crust filled with silky vanilla custard and topped with cinnamon whipped cream. This foolproof Mexican-inspired dessert combines the beloved street food with classic cream pie techniques.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of a slice being pulled from a golden-brown churro pie, revealing layers of creamy vanilla custard beneath a swirl of cinnamon-speckled whipped cream. Soft natural light highlights the crispy, sugar-crystal-coated crust with its distinctive ridged pattern. Captured on a rustic ceramic plate with a copper fork pushing into the layers, creating a perfect cross-section view. A light drizzle of caramel-colored dulce de leche cascades down the slice, pooling slightly on the plate, while a few cinnamon sticks and vanilla beans are artfully scattered in the background to hint at the pie's key flavors.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Churro Cream Pie?

The key ingredients include a churro-style crust made with butter, flour, eggs and cinnamon sugar; a vanilla custard filling with milk, egg yolks and cornstarch; cinnamon whipped cream with heavy cream and powdered sugar; and dulce de leche for drizzling.

How to cook Churro Cream Pie at home?

Learn how to cook Churro Cream Pie by creating a piped churro-style crust that's baked until golden and coated with cinnamon sugar. The homemade vanilla custard is chilled separately before being poured into the cooled crust. Top with cinnamon-spiced whipped cream and finish with a warm dulce de leche drizzle for an impressive dessert.

Can I make the churro crust in advance?

Yes, the churro crust can be made 1-2 days ahead and stored at room temperature in an airtight container. For best results, add the cinnamon sugar coating while the crust is still warm from the oven to ensure it adheres properly to the ridged surface.

Why is my churro custard filling not setting properly?

Custard that doesn't set usually means it wasn't cooked long enough to activate the cornstarch. Ensure you cook it until it bubbles and thickens substantially, then continue whisking for another full minute. Proper chilling time (at least 3 hours) is also essential for a perfectly set filling.

What's the best way to achieve those distinctive churro ridges in the crust?

The authentic churro ridge pattern comes from using a large star piping tip (1M or 2D size works well). Ensure your dough is the right consistency—firm enough to hold its shape but soft enough to pipe. Piping with consistent pressure in a spiral pattern will create those signature ridges.

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Let it cool for 5 minutes – adding eggs to hot dough would cook them prematurely and ruin your crust." }, { "@type": "HowToStep", "name": "Add eggs", "text": "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." }, { "@type": "HowToStep", "name": "Pipe dough", "text": "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." }, { "@type": "HowToStep", "name": "Bake crust", "text": "Bake for 25-30 minutes until the crust is puffed and golden brown. 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." }, { "@type": "HowToStep", "name": "Heat milk", "text": "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." }, { "@type": "HowToStep", "name": "Make custard", "text": "Slowly pour about half the hot milk into the egg mixture while whisking constantly to temper the eggs. 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." }, { "@type": "HowToStep", "name": "Finish custard", "text": "Continue to whisk and cook for 1 more minute after it starts to bubble. Remove from heat and strain through a fine-mesh sieve to remove any lumps or the vanilla pod." }, { "@type": "HowToStep", "name": "Add butter and chill", "text": "Stir in the softened butter until melted and incorporated. 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." }, { "@type": "HowToStep", "name": "Make whipped cream", "text": "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." }, { "@type": "HowToStep", "name": "Assemble pie", "text": "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." }, { "@type": "HowToStep", "name": "Add toppings", "text": "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." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "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. Store any leftovers covered in the refrigerator for up to 3 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Mariana Rodriguez", "datePublished": "2024-04-10", "reviewBody": "This pie has the perfect crunchy texture and the filling is so silky smooth! The contrast between the crispy churro crust and creamy custard is absolutely divine. Will be making this for every family gathering!", "name": "Amazing crunch with silky filling!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-04-12", "reviewBody": "I was skeptical about making a churro crust but the instructions were so clear! This tastes exactly like fair food but elevated to another level. The dulce de leche drizzle is absolutely essential - don't skip it!", "name": "Tastes like fair food but fancier!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2024-04-15", "reviewBody": "My Spanish grandmother couldn't stop raving about this pie! She said it reminded her of her childhood but with a modern twist. The cinnamon flavor is perfectly balanced and not overpowering. Will definitely make again!", "name": "My Spanish grandmother approved!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aiko Tanaka", "datePublished": "2024-04-18", "reviewBody": "This dessert is worth every calorie! I was worried about the churro crust being too difficult but it came together beautifully. The contrast of textures between the crispy exterior and the smooth custard is just perfect.", "name": "Worth every calorie-rich bite!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-20", "reviewBody": "I've never been a huge fan of traditional churros, but this pie converted me! The cinnamon whipped cream adds the perfect light touch to balance the richness of the custard. The recipe is detailed and easy to follow even for an intermediate baker.", "name": "Better than traditional churros!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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