Vanilla Bean Cream Pie

Vanilla Bean Cream Pie

Posted by Ana Franco on

Ingredients:

9 inch pie crust, baked and cooled

1/4 cup cornstarch

3/4 cup granulated sugar

4 tablespoons butter, melted

1-1/4 cups heavy cream

1 cup milk

1 teaspoon vanilla extract or one vanilla bean

For topping:

2 tablespoons butter, melted

1/2 teaspoon cinnamon

Directions:

In a small bowl, mix the sugar and cornstarch; set aside.

On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, heavy cream, and milk. If you're using a vanilla bean, scrape the seeds from the bean and add them and the empty bean to the pot with the liquids. After the butter has melted, remove the bean, then slowly add the cornstarch and sugar mixture. Cook, stirring constantly with a wire whisk just until the mixture is thick and creamy. This will take approximately 10-15 minutes.

Remove from heat and stir in the vanilla extract, if using.

Immediately pour the mixture into the pie crust and drizzle with the remaining 2 tablespoons of melted butter. Sprinkle with cinnamon.

Place the pie under the broiler until the butter bubbles. Watch your pie carefully; this will not take long.

Refrigerate for at least 4 hours, but preferably overnight.

← Older Post Newer Post →

Leave a comment

Recipes & News

RSS
Coconut Cream Fudge

Coconut Cream Fudge

  Ingredients 9 tablespoons unsalted butter, softened 3/4 cup heavy whipping cream 1/2 cup half-and-half or light cream 3–1/2 cups sugar Pinch of salt 2...

Read more
Strawberry Rice Pudding

Strawberry Rice Pudding

Ingredients: 1 cup white rice (short or medium grain) 4 cups whole milk 1/2 cup granulated sugar (adjust to taste) 1 teaspoon vanilla extract 1/4...

Read more