Decadent Vanilla Cream Pie Delight
This Decadent Vanilla Cream Pie Delight brings together the creamy richness of vanilla custard and the lightness of meringue. Perfectly nestled within a flaky pie crust, this dessert is a crowd-pleaser that's simple yet elegant. Not only does this recipe offer a delightful pie, but it also transforms effortlessly into a luscious pudding—just add some milk! Explore variations like Banana, Coconut, Butterscotch, Chocolate, or Pineapple, all easily made by tweaking the main recipe. This pie is sure to satisfy your sweet cravings and impress your family and friends at any gathering.
N/A
Servings
314
Calories
12
Ingredients
Ingredients
Sugar
3/4 cup (granulated)
All-purpose flour
1/3 cup (sifted)
Salt
1/4 teaspoon
Milk
2 cups (whole or 2% milk)
Egg yolks
3 (slightly beaten)
Butter or Oleo
2 tablespoons (unsalted, cut into pieces)
Vanilla extract
1 teaspoon
Pre-baked pie shell
1 (9 inch)
Egg whites
3
Cream of tartar
1/4 teaspoon
Vanilla extract
1/2 tablespoon
Sugar
6 tablespoons (for meringue)
Instructions
1
In a medium saucepan, whisk together sugar, flour, and salt until well combined.
2
Gradually pour in 2 cups of milk, stirring continuously to avoid lumps.
3
Place the saucepan over medium heat and cook, stirring constantly until the mixture comes to a boil and thickens. This should take about 10 minutes.
4
Once thickened, continue to cook for an additional 2 minutes, then remove from heat.
5
In a separate bowl, stir a small amount of the hot mixture into the slightly beaten egg yolks to temper them.
6
Gradually mix the egg yolk mixture back into the saucepan with the hot cream, stirring constantly.
7
Return the saucepan to the heat and cook for another 2 minutes while stirring constantly. Remove from heat.
8
Add the butter and vanilla to the mixture, stirring until the butter is fully melted. Allow the mixture to cool to room temperature.
9
Once cooled, pour the vanilla cream into the pre-baked pie crust, smoothing it out evenly.
10
For the meringue, beat the egg whites in a clean bowl until foamy. Add cream of tartar and vanilla, beating until soft peaks form.
11
Gradually add the sugar, continuing to beat until stiff peaks form.
12
Spread the meringue over the cooled pie filling, ensuring it touches the edges of the crust to prevent shrinkage.
13
Bake the pie in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until meringue is golden brown.
14
Let the pie cool, then refrigerate before serving. Enjoy your masterpiece!
Nutrition Information
10g
Fat
47g
Carbs
4g
Protein
0.3g
Fiber
21g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Vanilla Cream Pie Delight?
This dessert is a creamy vanilla custard pie topped with a light meringue, nestled in a flaky, pre-baked pie crust.
Can I use this recipe to make pudding?
Yes, this recipe transforms into a luscious pudding by simply adding some milk to the mixture.
What are some flavor variations for this pie?
You can easily create Banana, Coconut, Butterscotch, Chocolate, or Pineapple variations by tweaking the main recipe ingredients.
How much sugar is required for the custard base?
The custard base requires 3/4 cup of granulated sugar.
How much sugar is needed for the meringue?
The meringue topping requires 6 tablespoons of sugar.
What type of milk is recommended?
The recipe calls for 2 cups of milk, specifically whole or 2% milk.
How many egg yolks are used in the custard?
The custard requires 3 slightly beaten egg yolks.
How many egg whites are used for the meringue?
The meringue is made using 3 egg whites.
What is the purpose of tempering the egg yolks?
Tempering involves stirring a small amount of the hot custard into the yolks to raise their temperature slowly, preventing them from curdling when added to the saucepan.
How long should I cook the custard mixture until it boils?
It typically takes about 10 minutes of constant stirring over medium heat for the mixture to come to a boil and thicken.
How long do I cook the mixture after it reaches a boil?
Once it boils and thickens, you should continue to cook it for an additional 2 minutes.
What ingredients are added to the custard after it is removed from the heat?
After the final cooking stage, you stir in 2 tablespoons of butter (or oleo) and 1 teaspoon of vanilla extract.
What size pie shell is needed?
The recipe is designed for a 1 (9 inch) pre-baked pie shell.
At what temperature should the oven be set for the meringue?
The oven should be preheated to 350°F (175°C).
How long does the meringue take to bake?
The meringue should bake for 12 to 15 minutes, or until it becomes golden brown.
Why must the meringue touch the edges of the crust?
Spreading the meringue to the edges of the crust helps prevent it from shrinking during the baking process.
What is the role of cream of tartar in the meringue?
Cream of tartar is added to the egg whites to help stabilize them and create soft peaks.
Should the pie be served warm?
No, it is recommended to let the pie cool and then refrigerate it before serving.
How many calories are in a serving of this pie?
Each serving contains approximately 314 calories.
What is the fat content per serving?
The pie contains about 10g of fat per serving.
How many carbohydrates are in one serving?
There are 47g of carbohydrates per serving.
What is the protein content of the pie?
Each serving provides about 4g of protein.
Does this pie contain fiber?
Yes, it contains a small amount of fiber, approximately 0.3g per serving.
How much total sugar is in one serving?
There is a total of 21g of sugar per serving.
What is the first step in making the custard?
The first step is to whisk together the sugar, flour, and salt in a medium saucepan.
How much vanilla is used in the meringue?
The meringue uses 1/2 tablespoon of vanilla extract.
What type of flour is used in the recipe?
The recipe calls for 1/3 cup of sifted all-purpose flour.
Should the custard be hot or cold when poured into the crust?
The mixture should be allowed to cool to room temperature before being poured into the pre-baked pie shell.
How do I prepare the egg whites for the meringue?
Beat the egg whites in a clean bowl until foamy, then add cream of tartar and vanilla before gradually adding sugar.
Is salt included in the custard base?
Yes, 1/4 teaspoon of salt is whisked in with the flour and sugar.