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Vanilla Bean Cream Pie

Yep, this pie is truly tasty. Though there are no eggs in it, it sets up like a dream and is extremely smooth and velvety.

Vanilla Bean Cream Pie

Print Grocery List Print Recipe
Serves: 8 Total Time: 35 minutes

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

Instructions

1

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

2

On low to medium heat in a medium-sized sauce pan, add 4 tablespoons of butter, heavy cream, and milk. Scrape the seeds from the bean and add them and the empty bean to the pot with the liquids.

3

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.

4

Remove from heat and immediately pour the mixture into the pie crust and drizzle with the remaining 2 tablespoons of melted butter.
Sprinkle with cinnamon.

5

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.
 

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