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Vanilla Cream Pie

3 from 1 vote
This Vanilla Cream Pie is rich, silky, and packed with real vanilla flavor. With a buttery graham cracker crust and a creamy, homemade custard filling, it’s the perfect balance of sweet and smooth. A classic Vanilla Custard Pie Recipe that’s easy to make and even easier to love!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham crackers crushed or vanilla wafers
  • ⅓ cup butter melted
  • 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 Topping:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract

Method
 

Step 1: Make the Crust
  1. Preheat oven to 350°F (175°C).
  2. Mix crushed graham crackers, melted butter, and sugar until combined.
  3. Press into a 9-inch pie dish and bake for 8-10 minutes. Let cool.
Step 2: Prepare the Vanilla Cream Filling
  1. In a saucepan, whisk together milk, heavy cream, sugar, cornstarch, and salt over medium heat.
  2. In a separate bowl, whisk egg yolks. Slowly add ½ cup of the warm milk mixture, whisking constantly.
  3. Pour the egg mixture back into the saucepan. Cook, stirring constantly, until thickened (about 5 minutes).
  4. Remove from heat and stir in butter and vanilla extract.
  5. Pour into the cooled crust, cover with plastic wrap, and chill for at least 4 hours.
Step 3: Make the Whipped Topping
  1. Beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  2. 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.