Creamy custard, buttery crust, and a billowy crown of whipped cream—Pastry Cream Pie (think: giant vanilla custard tart) is the elegant, make-ahead dessert that slices clean and tastes like a patisserie treat. It’s simple to pull off with a few pro tips and delivers that “wow” on any table.
Why You’ll Love This Pie
- Dreamy texture: Ultra-smooth, sliceable pastry cream in a crisp shell.
- Pure vanilla flavor: Real vanilla and a touch of butter for depth.
- Make-ahead friendly: Fill the shell and chill; top before serving.
- Customizable: Finish with berries, caramel, or chocolate shavings.
Ingredients
Sweet Pie Crust (Pâte Sucrée)
- 1⅓ cups (170 g) all-purpose flour
- ½ cup (65 g) powdered sugar
- ¼ tsp fine sea salt
- 10 tbsp (140 g) cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tbsp cold cream or water
Shortcut: Use a 9-inch prebaked pie shell or tart shell.
Silky Pastry Cream
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- Pinch fine sea salt
- 4 large egg yolks
- 2 tbsp (28 g) unsalted butter
- 2 tsp pure vanilla extract (or 1 tsp paste or seeds from ½ vanilla bean)
Whipped Cream Topping
- 1 cup (240 ml) cold heavy cream
- 2 tbsp (15 g) powdered sugar
- ½ tsp vanilla extract
Optional Garnishes
Fresh berries, shaved chocolate, toasted coconut, or a drizzle of caramel.
Time & Yield
- Prep: 30 minutes
- Bake (crust): 20–25 minutes
- Cook (cream): 10 minutes
- Chill: 3–4 hours (set)
- Total: ~4½ hours (mostly chilling)
- Yield: 8–10 slices
Instructions
1) Make & Blind-Bake the Crust
- Pulse flour, powdered sugar, and salt. Cut in butter to pea-sized crumbs.
- Add yolk and 1 tbsp cream; pulse until dough clumps when pressed (add more drops if dry).
- Press into a disk, wrap, and chill 30 minutes.
- Roll to ~⅛ in (3 mm). Line a 9-inch pie or tart pan; trim edges. Dock with a fork.
- Freeze 10 minutes. Line with parchment and pie weights (or sugar).
- Bake at 375°F (190°C) for 15 minutes, remove weights, bake 5–10 minutes more until golden. Cool completely.
2) Cook the Pastry Cream
- In a saucepan off heat, whisk sugar, cornstarch, and salt. Whisk in yolks until paste-like.
- Slowly whisk in milk until smooth.
- Cook over medium heat, whisking constantly, until thick bubbles form and the cream is glossy, 3–5 minutes.
- Off heat, whisk in butter and vanilla.
- Strain through a sieve into a bowl. Press plastic wrap on the surface; chill 30–45 minutes until just warm (not hot).
3) Fill & Set
- Spread pastry cream into the cooled crust. Smooth the top.
- Cover and chill 3–4 hours (or overnight) until fully set.
4) Whip & Finish
- Beat cream, powdered sugar, and vanilla to soft-medium peaks.
- Mound or pipe over the set custard. Garnish as desired. Slice and serve.
Nutrition (Per Slice, 1 of 10)
Approx. 340–380 calories, 22 g fat, 32 g carbs, 5 g protein, ~160 mg sodium (varies by crust and toppings).
Pro Tips for a Flawless Pie
- Strain for silk: Removes any tiny lumps for pastry-shop smoothness.
- Don’t rush chilling: The cream must be cold and set before topping.
- Crisp barrier (optional): Brush the cooled crust with a thin layer of melted white chocolate; let set before filling to prevent sogginess.
- Stable topping: For extra-hold whipped cream, beat in 1 tsp cornstarch or 1 tbsp instant pudding mix.
Variations & Twists
- Boston Cream Style: Add a thin layer of chocolate ganache over the pastry cream; top with whipped cream or leave glossy.
- Lemon Dream: Whisk 1–2 tsp lemon zest into the pastry cream; garnish with berries.
- Coconut Custard: Replace 1 cup milk with canned coconut milk; top with toasted coconut.
- Banana Cream Pie: Layer sliced bananas over the set pastry cream right before topping with whipped cream.
Make-Ahead & Storage
- Crust: Bake 1–2 days ahead; store airtight at room temp.
- Pastry cream: Refrigerate (surface covered) up to 2 days; whisk before filling.
- Assembled pie: Best within 24 hours; keep refrigerated.
- Leftovers: Cover and refrigerate up to 3 days. (Crust softens gradually.)
Troubleshooting
- Cream too loose? Return to pan; whisk over medium heat 30–60 seconds.
- Lumpy cream? Push through a sieve while warm.
- Weeping topping? Use stabilized whipped cream and keep pie chilled.
Serving Ideas
- Dust with powdered sugar and add a ring of mixed berries.
- Drizzle warm caramel or chocolate sauce on plates, then set slices on top.
- For clean cuts, use a hot, dry knife and wipe between slices.
Why This Pie Steals the Show
Buttery crunch meets cool, vanilla-scented silk—simple techniques, big bakery energy. Make it once and it’ll be your go-to “effortless impressive” dessert for holidays, potlucks, or any sweet moment.