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Vanilla Bean Cream Pie Recipe

Vanilla Bean Cream Pie Recipe

Learn how to make the best homemade Vanilla Bean Cream Pie with this easy baking recipe. This classic dessert features a flaky homemade crust filled with silky-smooth custard infused with real vanilla beans and topped with freshly whipped cream for a dessert that's both elegant and comforting.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot captures a perfectly sliced Vanilla Bean Cream Pie revealing its three distinct layers - the golden, flaky pastry crust, the luscious pale yellow vanilla bean-speckled custard filling, and the pillowy swirls of fresh whipped cream on top. The pie rests on a vintage blue ceramic plate against a light linen tablecloth, with soft natural light streaming in from a nearby window. Scattered across the wooden table are whole vanilla beans, a small jar of vanilla extract, and a delicate silver pie server. The cream is garnished with tiny specks of vanilla bean and a light dusting of powdered sugar, creating a beautiful contrast between the pristine white cream and the warm golden custard beneath.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

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

What ingredients are used in Vanilla Bean Cream Pie?

This pie requires all-purpose flour, butter, sugar, salt, milk, vanilla beans (or paste), egg yolks, cornstarch, and heavy cream. The combination creates three distinct layers: a buttery crust, vanilla-speckled custard filling, and freshly whipped cream topping.

How to cook Vanilla Bean Cream Pie at home?

Learn how to cook Vanilla Bean Cream Pie by making a flaky butter crust, blind baking it until golden, then creating a silky custard by infusing milk with real vanilla beans, tempering with egg yolks, and cooking until thick. After cooling both components, pour the custard into the shell, chill thoroughly, and top with freshly whipped cream before serving.

Why does my cream pie custard sometimes turn out lumpy?

Lumpy custard typically results from inadequate tempering (adding hot milk to eggs too quickly), cooking at too high a temperature, or insufficient whisking. Always temper eggs gradually, whisk constantly while cooking, strain the finished custard through a fine-mesh sieve, and consider using room temperature butter for the silkiest result.

Can I use vanilla extract instead of vanilla beans in custard filling?

Yes, you can substitute 1 tablespoon of high-quality vanilla extract for each vanilla bean. However, real vanilla beans provide superior flavour complexity and those distinctive specks throughout the custard. For a middle-ground option, vanilla bean paste (1 tablespoon per bean) offers both convenience and visual appeal.

What's the secret to a perfectly set custard filling that slices cleanly?

The secret lies in proper cornstarch activation (cook for a full minute after bubbling begins), thorough chilling (minimum 4 hours, preferably overnight), and proper cutting technique. Dip your knife in hot water and wipe clean between slices for professional-looking results that showcase the custard's silky texture.

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This thorough mixing prevents lumps in your custard." }, { "@type": "HowToStep", "name": "Temper Eggs", "text": "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." }, { "@type": "HowToStep", "name": "Cook Custard", "text": "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." }, { "@type": "HowToStep", "name": "Finish Custard", "text": "Remove from heat and whisk in the room temperature butter pieces until melted and fully incorporated. 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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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "156" }, "review": [ { "@type": "Review", "author": "Sofia Rodriguez", "datePublished": "2024-04-25", "reviewBody": "This vanilla bean pie is absolute perfection! The custard is so silky smooth and the vanilla flavor is incredible. Using real vanilla beans makes such a difference compared to extract. My dinner guests couldn't stop talking about it!", "name": "Silky Smooth Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-23", "reviewBody": "I've tried many custard pie recipes and this one is by far the creamiest! The detailed instructions really helped me get the perfect consistency. The vanilla bean specks throughout look so elegant and sophisticated.", "name": "Creamiest Custard Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Martin Schmidt", "datePublished": "2024-04-27", "reviewBody": "My family never asks for the same dessert twice in a row, but they made an exception for this pie! The homemade crust is worth the extra effort, and the balance between the custard and cream topping is spot on. Worth every minute spent making it!", "name": "Family Favorite Immediately", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Naomi Chen", "datePublished": "2024-04-22", "reviewBody": "Splurged on real vanilla beans for this recipe and it was absolutely worth it! The flavor is so much more complex and rich than using extract alone. The custard set perfectly and the whipped cream topping stayed firm for days.", "name": "Worth the Vanilla Bean Splurge", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-28", "reviewBody": "I was nervous about making custard from scratch, but these instructions were so clear that it turned out perfectly on my first try! The tempering step is explained well, and I didn't get a single lump. 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