Vanilla Bean Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-75ml ice-cold water</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">2 vanilla beans, split and scraped (or 1 tbsp vanilla bean paste)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">60g unsalted butter, room temperature</li><li class="ingredients-single-item">For the whipped cream topping:</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 vanilla extract</li><li class="ingredients-single-item">1/2 vanilla bean, seeds scraped (optional, for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional, for crust)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the crust. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining (these butter pockets create flaky layers when baked).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice water, 1 tablespoon at a time, until the dough just begins to come together when squeezed. You may not need all the water. Turn the dough onto a lightly floured surface, form into a disc, wrap in plastic, and refrigerate for at least 1 hour (this resting period allows the gluten to relax for a more tender crust).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (375°F). Roll the chilled dough on a floured surface to about 3mm thickness and a 30cm diameter. Carefully transfer to your pie dish, press into the corners without stretching, and trim excess leaving a 2cm overhang. Fold the overhang under and crimp decoratively. Prick the bottom with a fork, line with parchment, and fill with pie weights.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Blind bake the crust for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until golden brown. The blind baking ensures your crust remains crisp even with the wet filling. Let cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the custard filling, combine the milk with the scraped vanilla bean seeds and pods in a medium saucepan. Heat over medium heat just until it begins to simmer around the edges. Remove from heat, cover, and let steep for 15 minutes to infuse the vanilla flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a heat-proof bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth and pale yellow. This thorough mixing prevents lumps in your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the vanilla pods from the milk. Gradually whisk about 120ml of the warm milk into the egg mixture to temper the eggs (preventing them from scrambling). Then slowly pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook over medium heat, whisking continuously, until the mixture thickens and begins to bubble, about 5-7 minutes. Once it starts to bubble, continue cooking for 1 more minute (this ensures the cornstarch is fully activated). The custard should be thick enough to coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and whisk in the room temperature butter pieces until melted and fully incorporated. The butter enriches the custard and gives it a silky-smooth texture. Pass the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the surface of the custard directly with plastic wrap (this prevents a skin from forming) and let cool for about 30 minutes at room temperature. Then pour the slightly cooled custard into the baked pie shell and smooth the top. Refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, prepare the whipped cream. In a chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form. The cold bowl helps the cream whip faster and more effectively.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Spread or pipe the whipped cream over the chilled pie. If desired, sprinkle with additional vanilla bean seeds for a beautiful speckled appearance. Refrigerate until ready to serve. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Your Vanilla Bean Cream Pie will keep refrigerated for up to 3 days, though the crust may soften slightly over time.</li></ol>