Vanilla 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">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">45-60ml 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">100g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 vanilla bean, split and seeds scraped (or 1 additional tsp vanilla extract)</li><li class="ingredients-single-item">¼ tsp salt</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></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pie crust by mixing the flour, sugar, and salt in a large bowl. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining (these butter pockets will create flaky layers when baked). Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. Be careful not to overwork the dough or add too much water, as this will result in a tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust. After chilling, roll the dough on a lightly floured surface into a circle about 3mm thick and 30cm in diameter. Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim any excess dough leaving a 2cm overhang, then fold under and crimp decoratively. Refrigerate for 30 minutes to prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (375°F). Line the chilled crust with parchment paper and fill with baking beans or pie weights to prevent the bottom from puffing up. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes until the bottom is light golden and set. The blind baking step ensures your crust won't become soggy once filled. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the custard filling, whisk together the sugar, cornstarch, and salt in a medium saucepan. In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about 120ml of the milk into the egg yolks to temper them (this prevents curdling), then whisk this mixture back into the saucepan with the remaining milk. Add the vanilla bean seeds if using.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook the custard mixture over medium heat, whisking constantly, until it begins to bubble and thicken, about 5-7 minutes. Once it starts to bubble, continue whisking vigorously and cook for 1 more minute (this ensures the cornstarch is fully activated and any raw egg flavor is cooked out). The custard should coat the back of a spoon and when you draw a line through it with your finger, the line should hold clearly—this is known as the "nappe" stage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and immediately whisk in the butter and vanilla extract until fully incorporated. The butter adds richness and gives the custard a glossy finish. Strain through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Place plastic wrap directly on the surface of the custard to prevent a skin from forming and allow to cool for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the warm (not hot) custard into your cooled pie crust. The custard should still be pourable but not so hot that it might soften the crust. Smooth the top with an offset spatula if needed. Cover again with plastic wrap directly touching the surface and refrigerate for at least 4 hours, preferably overnight, until completely set. Patience here is key—rushing this step will result in a runny filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before serving, prepare the whipped cream by beating the cold heavy cream with an electric mixer until soft peaks begin to form. Add the powdered sugar and vanilla extract, then continue beating until medium-firm peaks form. Be careful not to overwhip or you'll end up with butter! The cream should hold its shape but still look smooth and silky.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the plastic wrap from the chilled pie and top with the freshly whipped cream. You can spread it evenly over the entire surface or pipe decorative patterns using a piping bag fitted with a star tip. For an extra special touch, garnish with vanilla bean shavings, a light dusting of ground cinnamon, or white chocolate curls. Serve immediately or return to the refrigerator until ready to serve. The completed pie is best enjoyed within 2 days.</li></ol>