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Horchata Cream Pie Recipe

Horchata Cream Pie Recipe

Learn how to make the best homemade Horchata Cream Pie with this easy baking recipe! This creamy, cinnamon-infused dessert transforms the classic Mexican drink into a show-stopping pie with a crisp graham cracker crust, silky custard filling, and cloud-like whipped cream topping.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced Horchata Cream Pie reveals its luscious, ivory-colored filling with tiny flecks of cinnamon against a golden-brown graham cracker crust. Soft natural light streams across the surface, highlighting the contrast between the silky-smooth filling and the textured crust. The pie sits atop a weathered wooden cake stand, with a delicate dusting of cinnamon creating a beautiful pattern across the whipped cream topping. In the background, a small glass of horchata with a cinnamon stick garnish complements the scene, while scattered cinnamon sticks and rice grains hint at the key ingredients. The cross-section reveals the perfect texture – firm enough to hold its shape yet creamy enough to yield to a fork.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g long-grain white rice</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">950ml water</li><li class="ingredients-single-item">200g graham crackers</li><li class="ingredients-single-item">2 tsp ground cinnamon, divided</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">45g granulated sugar (for crust)</li><li class="ingredients-single-item">150g granulated sugar (for filling)</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">400ml homemade horchata (from soaked rice)</li><li class="ingredients-single-item">200ml whole milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">Ground cinnamon for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Fine-mesh sieve or cheesecloth</li><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Silicone spatula</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the horchata. Combine the rice, cinnamon stick, and water in a large bowl. Cover and let soak at room temperature for at least 4 hours, or preferably overnight. This long soaking extracts the maximum flavor from the rice and cinnamon.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>After soaking, transfer the rice mixture to a blender and blend on high speed for 2-3 minutes until very smooth. Strain through a fine-mesh sieve or cheesecloth into a bowl, pressing firmly to extract as much liquid as possible. You should have about 700ml of horchata. If not, add enough whole milk to reach this amount.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. For the crust, pulse graham crackers in a food processor until finely ground. Add 1 teaspoon ground cinnamon, melted butter, and 45g sugar, pulsing until mixture resembles wet sand. The butter acts as a binder, helping the crust hold its shape when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the graham mixture firmly into a 23cm pie dish, creating an even layer on the bottom and up the sides. Use the bottom of a measuring cup to compact the crust, which helps prevent a crumbly texture after baking. Bake for 8-10 minutes until fragrant and slightly darkened. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan, whisk together 150g sugar, cornstarch, remaining 1 teaspoon cinnamon, and salt. This dry mixture will prevent the cornstarch from clumping when liquids are added. In a separate bowl, whisk the egg yolks until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually whisk 400ml of the homemade horchata and the 200ml whole milk into the sugar-cornstarch mixture. Cook over medium heat, stirring constantly with a silicone spatula (to prevent scratching the pan), until the mixture begins to simmer and thicken, about 5-7 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the mixture has thickened enough to coat the back of a spoon, ladle about 120ml of the hot mixture into the egg yolks while whisking vigorously. This technique, called tempering, gradually raises the temperature of the eggs without scrambling them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the tempered egg mixture back into the saucepan with the remaining horchata mixture. Cook over medium-low heat, stirring constantly, until the filling reaches a pudding-like consistency and slowly bubbles, about 2-3 minutes. The mixture should be thick enough that when you draw a line with your finger on the spatula, the line remains clear.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in vanilla extract. Pour the hot filling into the cooled crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling (this prevents a skin from forming) and refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, whip the heavy cream with the powdered sugar until stiff peaks form. The powdered sugar contains a small amount of cornstarch which helps stabilize the whipped cream. Spread or pipe the whipped cream over the chilled pie and dust with ground cinnamon to garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts. The pie can be stored covered in the refrigerator for up to 3 days, though the crust will gradually soften. For the best texture and flavor, serve chilled but not ice-cold.</li></ol>

FAQs

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

What ingredients are used in Horchata Cream Pie?

Key ingredients for Horchata Cream Pie include long-grain white rice, cinnamon, graham crackers, butter, eggs, cornstarch, milk, vanilla extract, and heavy cream. These combine to create the authentic cinnamon-rice flavour of horchata in a creamy pie form.

How to cook Horchata Cream Pie at home?

Learn how to cook Horchata Cream Pie by first making homemade horchata from soaked rice and cinnamon, then creating a graham cracker crust, preparing a silky custard filling with the horchata, and finally topping with freshly whipped cream. The process involves tempering eggs for a perfectly smooth texture and chilling thoroughly for the best set.

Can I make horchata cream pie without soaking the rice overnight?

While overnight soaking provides the best flavour extraction, you can quick-soak the rice by using hot water and extending the blending time to 5 minutes. However, the depth of flavour won't be quite as rich, so adding an extra cinnamon stick can help compensate.

What's the secret to getting a silky-smooth custard filling for cinnamon dessert pies?

The key to silky-smooth custard is proper tempering of egg yolks, constant stirring to prevent lumps, and straining the final mixture through a fine-mesh sieve. Also, ensure you cook the filling until it's thick enough to coat the back of a spoon but don't overheat it.

How do I prevent my graham cracker crust from becoming soggy in a cream pie?

To prevent a soggy crust, fully pre-bake it until golden brown and let it cool completely before adding filling. Brush the baked crust with a thin layer of melted white chocolate as a moisture barrier, and ensure your filling is adequately thickened with cornstarch.

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Combine the rice, cinnamon stick, and water in a large bowl. Cover and let soak at room temperature for at least 4 hours, or preferably overnight. This long soaking extracts the maximum flavor from the rice and cinnamon." }, { "@type": "HowToStep", "name": "Make Horchata", "text": "After soaking, transfer the rice mixture to a blender and blend on high speed for 2-3 minutes until very smooth. Strain through a fine-mesh sieve or cheesecloth into a bowl, pressing firmly to extract as much liquid as possible. You should have about 700ml of horchata. If not, add enough whole milk to reach this amount." }, { "@type": "HowToStep", "name": "Prepare Crust Mixture", "text": "Preheat your oven to 180°C. For the crust, pulse graham crackers in a food processor until finely ground. Add 1 teaspoon ground cinnamon, melted butter, and 45g sugar, pulsing until mixture resembles wet sand. The butter acts as a binder, helping the crust hold its shape when sliced." }, { "@type": "HowToStep", "name": "Bake Crust", "text": "Press the graham mixture firmly into a 23cm pie dish, creating an even layer on the bottom and up the sides. Use the bottom of a measuring cup to compact the crust, which helps prevent a crumbly texture after baking. Bake for 8-10 minutes until fragrant and slightly darkened. Cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Mix Dry Ingredients", "text": "In a medium saucepan, whisk together 150g sugar, cornstarch, remaining 1 teaspoon cinnamon, and salt. This dry mixture will prevent the cornstarch from clumping when liquids are added. In a separate bowl, whisk the egg yolks until smooth." }, { "@type": "HowToStep", "name": "Cook Filling Base", "text": "Gradually whisk 400ml of the homemade horchata and the 200ml whole milk into the sugar-cornstarch mixture. Cook over medium heat, stirring constantly with a silicone spatula (to prevent scratching the pan), until the mixture begins to simmer and thicken, about 5-7 minutes." }, { "@type": "HowToStep", "name": "Temper Eggs", "text": "Once the mixture has thickened enough to coat the back of a spoon, ladle about 120ml of the hot mixture into the egg yolks while whisking vigorously. This technique, called tempering, gradually raises the temperature of the eggs without scrambling them." }, { "@type": "HowToStep", "name": "Finish Filling", "text": "Pour the tempered egg mixture back into the saucepan with the remaining horchata mixture. Cook over medium-low heat, stirring constantly, until the filling reaches a pudding-like consistency and slowly bubbles, about 2-3 minutes. The mixture should be thick enough that when you draw a line with your finger on the spatula, the line remains clear." }, { "@type": "HowToStep", "name": "Set Filling", "text": "Remove from heat and stir in vanilla extract. 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For the best texture and flavor, serve chilled but not ice-cold." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-18", "reviewBody": "This Horchata Cream Pie is absolutely divine! The cinnamon-rice flavor is spot on and reminds me of the horchata my grandmother used to make. The silky texture of the filling is perfect!", "name": "Authentic Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-04-15", "reviewBody": "I served this pie at our dinner party and it was the star of the show! Everyone was impressed with the unique flavor and creamy texture. Will definitely make again for special occasions.", "name": "Dinner Party Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-10", "reviewBody": "The balance of cinnamon and cream in this pie is absolutely perfect! I was worried it might be too sweet but it's just right. The graham cracker crust provides a wonderful contrast to the smooth filling.", "name": "Perfect Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-04-05", "reviewBody": "My children have requested this pie instead of cake for their birthdays! The recipe instructions were clear and easy to follow. Making the homemade horchata was worth the extra effort.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anders Johansson", "datePublished": "2024-04-01", "reviewBody": "This pie tastes exactly like horchata but in dessert form! The silky texture is absolutely divine and better than any restaurant dessert I've tried. I appreciate the detailed instructions that helped me achieve the perfect consistency.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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