German Cream Pie
Short introduction
German Cream Pie is a velvety dessert that combines a rich custard filling with a flaky crust, creating a perfect balance of creamy and crispy textures. This delightful pie often features a blend of heavy cream and milk, making it a luscious treat that is both comforting and indulgent. Whether for a family gathering, celebration, or just a sweet craving, German Cream Pie is sure to please your palate.
Why you’ll love it
You’ll love German Cream Pie for its smooth and creamy texture, with a lovely hint of vanilla. The simplicity of the ingredients makes it easy to whip up, while its flavor is anything but basic. It’s a dessert that can be enjoyed year-round and can easily fit into any occasion. Plus, it’s impressive enough to serve at gatherings yet simple enough to make for a weeknight treat.
Ingredients
To make German Cream Pie, you will need:
- 1 pre-baked pie crust
- 1 cup heavy cream
- 1 cup milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1 tablespoon butter
Substitutions & key variations
If you want to try different variations or substitute some ingredients, you can:
- Use whole milk instead of heavy cream for a lighter version.
- Replace granulated sugar with brown sugar for a deeper flavor.
- Add citrus zest, such as lemon or orange, to give a refreshing twist.
- Use a store-bought graham cracker crust for a different texture.
Step-by-step
Step 1: Prepare the filling
In a saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens. This should take about 5-7 minutes.
Step 2: Temper the egg yolks
In a separate bowl, whisk the egg yolks until they are creamy. Gradually add a few spoonfuls of the hot mixture from the saucepan into the egg yolks while whisking. This process is called tempering and it helps to prevent the yolks from curdling.
Step 3: Combine the mixtures
Once tempered, mix the egg yolks back into the saucepan with the remaining filling. Stir in the vanilla extract and butter until well combined.
Step 4: Fill the pie crust
Pour the filling into the pre-baked pie crust, making sure it’s evenly distributed. Smooth out the top with a spatula.
Step 5: Chill the pie
Allow the pie to cool at room temperature for a few minutes, then place it in the refrigerator. Chill for at least 2 hours, or until the filling is set.
Success tips
- Make sure to whisk constantly while heating the mixture to prevent lumps.
- Don’t skip the tempering step; it prevents the eggs from cooking too quickly and ensures a smooth filling.
- Allow enough chilling time for the pie to set properly; overnight in the fridge is even better for enhanced flavors.
How to serve
Serve German Cream Pie chilled. You can garnish it with whipped cream, fresh fruit, or a sprinkle of cocoa powder or cinnamon for extra flair. It’s best enjoyed cold, which complements the creamy texture beautifully.
Storage & reheating
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. The pie should last for up to 3 days. It is not recommended to freeze German Cream Pie due to the creamy filling, as it may not defrost well.
Frequently Asked Questions
Can I make the pie a day ahead?
Yes, German Cream Pie can be made in advance. In fact, it tastes even better after chilling overnight!
How do I know when the filling is thick enough?
The filling should coat the back of a spoon and hold its shape when you run your finger through it.
Can I use a different kind of crust?
Absolutely! You can use a graham cracker crust or a chocolate cookie crust for a unique flavor.
Can I add flavorings to the filling?
Yes! Feel free to experiment with different extracts, like almond or lemon, to create your own variation.
Why is my filling lumpy?
Lumpy filling can occur if the mixture is cooked too quickly or if the egg yolks are not tempered properly.
Nutrition notes / equivalents
German Cream Pie is a rich dessert, with plenty of calories from cream and sugar. If you’re looking for a lighter version, consider using low-fat milk or reducing the sugar content.
Conclusion
German Cream Pie is a satisfying dessert that is both easy to make and absolutely delicious. Whether you’re celebrating a special occasion or simply treating yourself, this pie is sure to impress. Gather your ingredients and give this creamy delight a try. You won’t be disappointed!
Links to related recipes
- Classic Vanilla Custard
- Chocolate Cream Pie
- No-Bake Cheesecake
German Cream Pie
Ingredients
For the filling
- 1 cup heavy cream
- 1 cup milk
- ¾ cup granulated sugar Can be substituted with brown sugar for deeper flavor.
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large egg yolks Important to temper to avoid curdling.
- 1 tablespoon butter
For the crust
Instructions
Prepare the filling
- In a saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes.
Temper the egg yolks
- In a separate bowl, whisk the egg yolks until creamy. Gradually add a few spoonfuls of the hot mixture from the saucepan into the egg yolks while whisking.
Combine the mixtures
- Once tempered, mix the egg yolks back into the saucepan with the remaining filling. Stir in the vanilla extract and butter until well combined.
Fill the pie crust
- Pour the filling into the pre-baked pie crust, making sure it's evenly distributed. Smooth out the top with a spatula.
Chill the pie
- Allow the pie to cool at room temperature for a few minutes, then place it in the refrigerator. Chill for at least 2 hours, or until the filling is set.