Classic Cream Pie


Pie Crust Method
  • Mix all the ingredients until it comes together as a dough. Sheet the dough to 4mm. Chill the dough. 
  • Line a 9inch pie pan with 300g pie dough. After you have lined the pie pan, freeze the unbaked shell. 
  • Line the shell with parchment paper and then add pie weights. 
  • Bake the pie dough at 400⁰F for 25-35 minutes or until set.

Custard Method
  • Mix the Cremyvit and milk together for one minute on low. 
  • Scrape the bowl and mix for 3 minutes on medium. 
  • Put 700g of custard in the baked pie shell.

Whipped Cream Method
  • Whip the heavy cream and sugar together to form a medium peak. 
  • Top the custard with 300g of whipped cream.

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