Youve found the best vanilla cream pie recipe.
Test Kitchen Tip: If you’re not a fan of meringue, top with whipped cream instead.
Pour filling into the baked pastry shell and cover surface with plastic wrap; chill 3 to 6 hours.
Credit: Jason Donnelly
To serve, prepareSweetened Whipped Creamand spread or pipe onto pie.
How to Keep a Pie from Weeping
Undercooked starch-thickened fillings are more likely to weep during storage.
Weeping happens when a layer of moisture is formed between the meringue and filling after chilling.
Finally, spread the meringue on the filling while the filling is hot.
Separate egg yolks from egg whites.
Set aside yolks for filling and whites for meringue.
Preheat oven to 325F.
Prepare Meringue for Pie before preparing filling; set aside meringue.
For filling, in a medium saucepan stir together sugar and cornstarch.
Gradually stir in half-and-half.
Cook and stir over medium-high heat until thickened and bubbly; reduce heat.
Cook and stir for 2 minutes more.
Bring to a gentle boil, stirring constantly; reduce heat.
Cook and stir for 2 minutes more.
Stir in butter and vanilla.
Pour hot filling into baked pastry shell.
Immediately spread meringue over filling, sealing to edge of pastry.
Using the back of a spoon, swirl meringue to form high, decorative peaks.
Bake 20 to 25 minutes or until golden and a thermometer registers 160F.
- Cool on a wire rack 1 1/2 hours.
Chill 3 to 6 hours before serving; cover pie for longer storage.
Baked Pastry for a Single-Crust Pie
Preheat oven to 450oF.
In a medium bowl stir together flour and salt.
Using a pastry blender, cut in shortening and butter until pieces are pea-sized.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork.
Push moistened pastry to the side of the bowl.
Gather flour mixture into a ball, kneading gently until it holds together.
On a lightly floured surface use your hands to slightly flatten pastry.
Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin.
Unroll into a 9-inch pie plate.
Ease pastry into pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate.
Fold under extra pastry even with the plate’s edge.
Crimp edge as desired.
Prick bottom and sides of pastry with a fork.
Line pastry with a double thickness of foil.
Bake 6 to 8 minutes more or until golden.
Cool on a wire rack.
In a large bowl, allow egg whites to stand at room temperature 30 minutes.
In a 1-cup liquid measuring cup whisk to combine the water and cornstarch.
Microwave 45 to 60 seconds or until boiling, stirring once.
Add vanilla and cream of tartar to egg whites.
Beat with an electric mixer on medium for 1 minute or until soft peaks form (tips curl).
Gradually add sugar, 1 tablespoon at a time, beating on high.
Gradually beat in the warm cornstarch mixture until stiff, glossy peaks form (tips stand straight).
Bake as directed in recipes.
Sprinkle the finished pie with 1/3 cup toasted flaked coconut.
chopped unsweetened chocolate with the half-and-half.
If desired, sprinkle the finished pie with grated or shaved milk and/or bittersweet chocolate.
In Step 2, beat about 6 minutes or until stiff peaks form.
Continue as directed in Step 3.
Exchanges: 1 1/2 Other Carbo.
2,000 calories a day is used for general nutrition advice.
