Cream Pie


  • Makes0 servings

"Is this the kind of pie that you throw?" Jared asks me, as he arranges the whipped cream over the homemade custard filling. "Uh, well, sure. But it would be such a waste," I answer. Jared thinks for a minute. "Yeah," he agrees, "they should use pumpkin."


  • 2 cups milk

  • 3 eggs

  • 2/3 cup granulated sugar

  • 3 tbsp cornstarch

  • 2 tbsp all-purpose flour

  • 2 tbsp butter

  • 1 tsp vanilla

  • 1 cup 35% cream

  • 2 tbsp granulated sugar

  • 1 9-in. graham cracker crust, or chocolate crumb crust, baked


  • In a blender combine the milk, eggs, 2/3 cup (150 mL) of sugar, the cornstarch and flour. With your young helper at the controls, blend the mixture until smooth, then pour into a medium-sized heavy saucepan. Cook, stirring constantly with a whisk, over medium-low heat until the mixture becomes thick and smooth - 5 to 8 minutes. This is really an adult job (sorry, kids) because the hot custard will bubble and may splash as it thickens. As soon as it has thickened, remove from heat and stir in the butter and vanilla, whisking until smooth. Cover the surface of the hot custard with a layer of plastic wrap (to prevent a yucky skin from forming), and refrigerate for an hour or two until completely cool.

  • With an electric mixer, beat the whipping cream with the remaining 2 tbsp. (25 mL) of sugar until stiff. Peel the plastic wrap off the custard and briefly beat it with the mixer so that it is smooth and creamy. Gently fold half of the whipped cream into the custard and pour into the baked graham cracker crust. Smooth the top with a spatula, then carefully spread the remaining whipped cream over the custard. Decorate the pie in a suitably silly way -fruit, sprinkles, shaved chocolate, plastic spacemen, whatever.

  • Refrigerate for at least one hour before serving to allow the custard to set.

This article was originally published on Nov 01, 2001

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