Vanilla Cream Pie
30 MIN
30 MIN
4 H

Vanilla Cream Pie


  • 1 1/4 cups (310 ml) graham cracker crumbs
  • 1/4 cup (60 ml) brown sugar
  • 1/4 cup (60 ml) semi-salted butter, melted

  • 1/4 cup (60 ml) cornstarch
  • 2 cups (500 ml) milk
  • 1 vanilla bean
  • 2 eggs
  • 1/3 cup (75 ml) brown sugar

  • 1 cup (250 ml) 35% whipping cream
  • 1/4 cup (60 ml) icing sugar
  • 1 teaspoon (5 ml) vanilla extract


  1. With the rack in the lowest position, preheat the oven to 180 °C (350 °F).
  2. In a bowl, combine the crumbs, brown sugar and melted butter. Press lightly into a 20-cm (8-inch) pie plate. Bake for about 10 minutes. Cool completely.

  1. In a bowl, combine the cornstarch with 75 ml (1/3 cup) of milk. Set aside.
  2. Split the vanilla bean in half and scrape the seeds out with the tip of a knife. If using vanilla extract, add it without steeping.
  3. In a saucepan, pour the remaining milk. Add the pod and seeds to the saucepan.
  4. In a bowl, whisk together the eggs and sugar. Whisk in about 60 ml (1/4 cup) of hot milk to temper the eggs. Whisk in the remaining hot milk.
  5. Pour the mixture back into the saucepan and stir over low heat until it thickens.
  6. Pour into a bowl and cover with plastic wrap directly on the surface of the vanilla cream. Allow to cool to room temperature.

  1. In a bowl, whip the cream until soft peaks form. Add the sugar and vanilla extract. Whip until stiff peaks form.
  2. Whip the cooled vanilla cream and fold in half the whipped cream. Pour over the crust and refrigerate for 4 hours. Garnish with the remaining whipped cream.