🥧Cream Pie
by Ben Silver (@Ben Silver)
Fill prebaked pie shells with cream filling as close to serving time as possible so that they do not get soggy.
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
Sign in to track progress and use timers.
Crust
Crust
- 1tart pastry dough(for 9-inch tart)
Filling
Filling
- 0.75 cupsugar
- 0.5 cupflour
- 0.25 tspsalt
- 3 cupsmilk
- 3egg yolks(slightly beaten)
- 2 Tbspbutter
- 1 tspvanilla
Instructions
Crust
- 1Preheat the oven to 425°F.
- 2Line a pie pan with the pastry dough, prick the dough all over, and bake for 12 minutes until lightly browned.
- 3Set aside.
Filling
- 1Combine the sugar, flour, and salt in a saucepan.
- 2Stir in the milk and cook over low heat, stirring constantly, until thick.
- 3Add the egg yolks and continue to cook, stirring, for about 3 minutes.
- 4Remove from the heat and blend in the butter and vanilla.
- 5Let the custard cool for about 15 minutes, then pour it into the pie shell and refrigerate until ready to serve.
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.