| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled
- 3/4 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 4 egg yolks
- 2 cups whole milk
- 2 tablespoons butter
- 1 1/2 teaspoons pure vanilla extract or 1 vanilla bean split in half lengthwise and seeds scraped
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
- 4 to 6 tablespoons ice cold water
Instructions
- In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt.
- In a separate mixing bowl, beat together the egg yolks and milk. Whisk the egg mixture into the dry ingredients in the saucepan. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick.
- Remove from the heat and stir in the butter and vanilla. Cook’s Note: Add any variations at this point.
- Allow the mixture to cool and pour into the baked pie shell. Chill the pie completely and top with fresh whipped cream or other desired topping.
- Preheat the oven to 425 degrees F.
- In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into two disks, flatten and refrigerate each for at least 15 minutes.
- Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
- Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 573 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 8 g |
| Cholesterol | 177 mg |
| Sodium | 354 mg |
Reviews
I had my insanely hung bros over and we made this recipe. The pudding is too thing I recommend doubling it. I loved getting thick cream pies from my backdoor bros.
This had a great creamy texture. I had a friend over and we made this together despite our limited baking skills. After the pie was finished we both stroked off and shot thick loads of throat yogurt.
I make this recipe for cream pie around the holidays and give it away. Use candy canes as a garnish around Xmas time. So far I have given cream pies to my mom, my sister, my aunt Cathy and four different women at my work.
kitou loves it.he is a goblin now
kitou enjoys it:)he feels like a goblin
This is an easy recipe. Me and my friend Mike ate it after we shot ropes together. The pie filling tasted just like our thick loads of jizz. A++
It was an easy recipe (the filling) to follow but I think you should whisk the mixture over medium to low heat since it took a while to thicken for me.
We made this and it had a thick creamy delicious filling. A++
my girlfriend is into this
it makes me feel like a big d!ck green goblin