Description
Vanilla Cream Pie is a smooth and creamy classic dessert, topped with golden meringue and tucked into a flaky homemade crust. With step-by-step instructions, expert tips, and three irresistible variations—banana, coconut, and dark chocolate—you’ll have a bakery-worthy pie for any occasion. Try this recipe and make it your signature dessert!
Ingredients
For the Crust:
1½ cups all-purpose flour
½ tsp salt
¼ cup shortening
¼ cup cold butter, diced
4–6 Tbsp cold water
For the Filling:
4 large eggs (yolks for filling, whites for meringue)
¾ cup granulated sugar
3 Tbsp cornstarch
2½ cups half-and-half or whole milk
1 Tbsp butter
1½ tsp vanilla extract or vanilla bean paste
For the Meringue:
4 egg whites
½ cup water
2 tsp cornstarch
1 tsp vanilla extract
½ tsp cream of tartar
½ cup sugar
Optional Variations:
1 cup toasted coconut (for coconut pie)
3 sliced bananas (for banana pie)
3 oz unsweetened chocolate + 1 cup sugar (for chocolate pie)
Instructions
Preheat oven to 450°F. Combine flour and salt, then cut in the shortening and butter until the mixture resembles coarse crumbs. Add cold water, 1 Tbsp at a time, just until dough holds together. Roll out the dough and gently fit it into a 9-inch pie dish. Crimp edges, prick base, and blind bake with foil and weights for 8 minutes. Remove foil, bake 6–8 minutes more until golden. Let cool.
2. Make the Meringue
Allow the egg whites to rest at room temperature for 30 minutes before whipping. In a small bowl, whisk water and cornstarch. Microwave until thickened. Whip the egg whites with cream of tartar and vanilla until soft peaks begin to form. Gradually beat in sugar, then warm cornstarch mixture. Beat to stiff, glossy peaks.
3. Cook the Filling
In a saucepan, mix sugar and cornstarch, then slowly whisk in the half-and-half until smooth. Heat over medium-high until bubbly and thickened. Reduce heat, cook 2 minutes. Temper yolks with some of the hot mixture, then return to pan. Boil gently 2 more minutes, stirring constantly. Remove from heat, stir in butter and vanilla.
4. Assemble and Bake
Pour hot filling into baked crust. Immediately spread meringue over filling, sealing edges. Swirl to create decorative peaks. Bake at 325°F for 20 to 25 minutes, or until the meringue is golden and its internal temperature reaches 160°F. Cool 1½ hours at room temp, then chill for 3–6 hours before slicing.
Notes
Use a kitchen thermometer to ensure meringue reaches 160°F.
Always spread meringue over hot filling to prevent separation.
Store covered in the refrigerator for up to 3 days.
Add banana slices to crust before filling for banana cream pie.
Stir in toasted coconut or melted chocolate for other variations.
- Prep Time: 50 minutes
- Cook Time: 20 minutes Cool + Chill Time: 4 hours 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 483
- Sugar: 35g
- Carbohydrates: 57g
- Protein: 10g