Silky Vanilla Pudding Pie with Homemade Whipped Cream
Vanilla Pudding Pie is made with a silky smooth vanilla custard filling inside of a flaky pie crust and baked in the oven until lightly set. It's loaded with real vanilla flavor from a vanilla bean and uses basic ingredients you already have in your kitchen. With a prep time of 15 minutes, there's no excuse not to make this easy dessert.
Servings 8
Calories 449kcal
Ingredients
- 1 pie crust
- ½ cup plus 2 tablespoons sugar
- ¼ cup cornstarch
- ⅛ teaspoon salt
- ½ cup evaporated milk
- 5 egg yolks
- 2 cups whole milk
- 1 vanilla bean
- 2 tablespoons butter
Whipped Cream
- 1 ½ cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Instructions
- Pre bake the pie crust with pie weights at 425º for 15 minutes. Remove the pie weights and bake an additional 15 minutes until the entire crust is golden brown. Let cool on a wire rack.
Filling:
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Whisk in evaporated milk and egg yolks. Once combined, add the milk and whisk until smooth. Cut a vanilla bean in half and scrape the seeds into the mixture along with the vanilla bean.
- Turn the heat to medium and bring to a simmer, whisking constantly until it is thickened and smooth, about 1-2 minutes. Remove from the heat and add butter whisking until smooth.
- Let it cool for 5 minutes then remove the vanilla bean and pour the thickened mixture into the cooled, baked, pie crust. Cover with a piece of plastic wrap placed directly on the surface. Refrigerate for at least 4 hours. Top with Whipped cream before serving.
Whipped cream
- Beat all ingredients with an electric mixer on low for a minute then increase to high until soft peaks form, 1-2 minutes.
Notes
- You can use vanilla extract instead of a vanilla bean, but the flavor will not be as intense. Use 2 teaspoons of vanilla added with the butter.
