German Cream Pie
A velvety dessert featuring a rich custard filling and flaky crust, perfect for any occasion.
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.
Notes
Serve chilled, garnished with whipped cream or fresh fruit. Store leftovers in the fridge for up to 3 days; do not freeze.
