Vanilla Cream Pie Recipe: The Best Old-Fashioned Custard Pie with Homemade Vanilla Filling
You ever have one of those days where you just need a little something sweet to make it all better? Yeah, me too. As a mom of three, life gets chaotic real quick, and sometimes the only thing standing between me and total meltdown is a good dessert. And let me tell you, nothing hits the spot quite like a Vanilla Cream Pie.
This isn’t just any pie. This is the kind of Old Fashion Cream Pie that tastes like it came straight from grandma’s kitchen—smooth, creamy, packed with real vanilla, and just the right amount of sweet. It’s one of those Vanilla Cream Desserts that somehow feels fancy but is actually super simple to make. If you’ve been searching for the Best Cream Pie Recipes, you just found your new go-to.
What I love most about this Vanilla Custard Pie Recipe is how easy it is. Seriously, if you can stir, you can make this. The Vanilla Cream Pie Filling comes together in minutes, and whether you call it a Creme Pie, Vanilla Bean Pie, or just the best thing you’ll eat all week, it’s a guaranteed win. I’ve made a lot of Dessert Pies over the years, but this Vanilla Pie Recipe is the one my kids always ask for.
So if you’re in the mood for a little homemade magic, let’s talk Homemade Custard Pie, let’s talk Vanilla Recipes Desserts, and let’s make a Vanilla Pie Filling Homemade that’ll have everyone going back for seconds. Because, honestly, a good Vanilla Pie can fix just about anything… or at least make it feel a little sweeter.
Ingredients
For the Crust
- 1 ½ cups crushed graham crackers (or vanilla wafers)
- ⅓ cup melted butter
- 2 tbsp sugar
For the Vanilla Cream Filling
- 2 ½ cups whole milk
- ½ cup heavy cream
- ¾ cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 4 egg yolks
- 2 tbsp butter
- 1 tbsp pure vanilla extract (or 1 vanilla bean, scraped)
For the Whipped Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
How to make Vanilla Cream Pie Recipe
Step 1: Make the Crust
I love a good graham cracker crust because it takes zero effort. Here’s how you do it:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together crushed graham crackers, melted butter, and sugar until it looks like damp sand.
- Press this mixture into a 9-inch pie dish, making sure it’s nice and compact. I like to use the back of a measuring cup for this—works like a charm!
- Bake the crust for 8-10 minutes, just until it starts to smell toasty. Let it cool completely while you make the filling.
Step 2: Cook the Vanilla Filling
This part makes the magic happen—the rich, silky vanilla custard that gives this pie its name.
- In a medium saucepan, whisk together milk, heavy cream, sugar, cornstarch, and salt over medium heat. Keep stirring so nothing sticks to the bottom.
- In a small bowl, whisk the egg yolks. Now, here’s the trick—slowly add ½ cup of the warm milk mixture into the yolks while whisking constantly. This keeps the eggs from scrambling (which nobody wants).
- Pour the egg mixture back into the saucepan and keep stirring until the filling thickens—about 5 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Remove from heat and stir in the butter and vanilla extract (or scraped vanilla bean seeds). The butter makes it extra rich, and the vanilla? That’s where the soul of this pie comes from.
- Pour the filling into the cooled crust and smooth it out with a spatula.
Now, this next step is crucial: press a piece of plastic wrap directly onto the surface of the filling. This keeps it from forming that weird skin on top. Pop it in the fridge for at least 4 hours, but overnight is even better.
Step 3: Make the Whipped Topping
Once your pie is chilled and ready, it’s time to finish it off with some homemade whipped cream. Because what’s vanilla cream pie without a fluffy cloud of sweetness on top?
- In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. If you’re using a hand mixer, this should take about 2-3 minutes.
- Spread or pipe the whipped cream over the chilled pie. Go as fancy or simple as you like—I usually just pile it on with a spoon because, let’s be real, my kids do not care about aesthetics when dessert is involved.
FAQs About Vanilla Cream Pie
Can I use store-bought pie crust instead of homemade?
Absolutely! A pre-made graham cracker or traditional pie crust works just fine if you’re short on time. But if you have an extra few minutes, a homemade crust really takes this pie to the next level.
What’s the difference between Vanilla Cream Pie and Vanilla Custard Pie?
They’re super similar! Vanilla Cream Pie is made with a custard-like filling but is typically thickened with cornstarch. Vanilla Custard Pie often relies more on eggs for thickening and is sometimes baked instead of chilled. Either way, they’re both creamy, dreamy, and delicious.
How do I prevent my custard from being lumpy?
The key is constant stirring and tempering the eggs properly. When adding warm milk to the egg yolks, go slow and whisk the whole time—this keeps the eggs from scrambling. Also, straining the custard before pouring it into the crust helps catch any lumps.
Can I use vanilla extract instead of vanilla bean?
Yes! While vanilla bean adds a deep, rich flavor, pure vanilla extract works perfectly fine. If you want to mimic that vanilla bean flavor, try using vanilla bean paste—it’s a great middle ground.
Can I freeze Vanilla Cream Pie?
Technically, yes, but the texture might change. The filling can become a little grainy after thawing. If you do freeze it, wrap it tightly and eat it within a month. Let it thaw in the fridge before serving.
Vanilla Cream Pie Recipe Card
Vanilla Cream Pie
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Mix crushed graham crackers, melted butter, and sugar until combined.
- Press into a 9-inch pie dish and bake for 8-10 minutes. Let cool.
- In a saucepan, whisk together milk, heavy cream, sugar, cornstarch, and salt over medium heat.
- In a separate bowl, whisk egg yolks. Slowly add ½ cup of the warm milk mixture, whisking constantly.
- Pour the egg mixture back into the saucepan. Cook, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in butter and vanilla extract.
- Pour into the cooled crust, cover with plastic wrap, and chill for at least 4 hours.
- Beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread or pipe onto the chilled pie before serving.
Notes
- For extra vanilla flavor, use vanilla bean paste instead of extract.
- Want a shortcut? Use a pre-made crust to save time.
- Let the pie chill overnight for the best texture.
There’s just something about a good Old Fashion Cream Pie that brings back all the cozy, homemade dessert vibes. Whether you call it a Creme Pie, Vanilla Bean Pie, or just your new favorite treat, this recipe is the kind you’ll want to save. It’s right up there with the best Dessert Pies—easy to make, rich in flavor, and always a crowd-pleaser.
If you’ve been searching for a Vanilla Custard Pie Recipe that’s actually simple, this is it. No complicated steps, just an easy Custard Pie Recipe Easy that works every single time. And trust me, once you try this Vanilla Pie Recipe, you won’t want store-bought again. That Vanilla Pie Filling Homemade makes all the difference.
So go ahead, grab a fork, and enjoy every bite of this Homemade Custard Pie. Whether you’re making it for a holiday, a birthday, or just a regular Tuesday (because why not?), this Vanilla Recipes Desserts is one you’ll be making again and again. And if your family loves Pies With Vanilla Pudding as much as mine, don’t expect leftovers.
Filling was enough for 2 9inch pies.