The creamy and silky pie that you can do with what is already in your kitchen

To its best, the fixed cream pie offers everything you want in a slice: a silky and creamy vanilla garnish nestled in a crisp and buttered crust. The pastry cream is rich without being heavy, soft but never disgusting, and slowly scented with vanilla and a hint of hot nutmeg. Although custard pies may seem simple to do, nail the texture requires precision. A few cautious steps make all the difference between a garnish which contrasts properly and which becomes grainy or remains in bulk.

The cream pie is not specific to an American region, but it has roots in European traditions of pies, flans and pies. Brought back by European settlers, these desserts made from pastry cream finally evolved into the simple familiar pie in American cooking. The variations in the cream pie have become a must of the American culinary tradition, such as the Indiana hoosier pie, the southern babeter pie and other regional specialties. But its attraction is not only American – Melkter from South Africa offers a similar type of comfort, with its creamy garnish and cinnamon dust on the top. Regardless of the version, the general formula remains the same: a silky pastry cream nestled in a clear crust.

Get the dairy product fix

When my colleague Craig Ruff, of our Birmingham, in Alabama Test Kitchen, decided to perfect this version, he focused on these key details. One of the most important considerations was to obtain the report of dairy products. Some custard pies are too dense and heavy, leaving you a garnish that seems to lead after a few bites. To avoid this, Craig tested several ratios, starting with all the cream and experimenting with various mixtures, including two parts of the cream with a milk part. These versions have delivered a lot of wealth, but they lacked lightness that makes the pie with pastry cream so satisfactory. One to one by one of the whole milk with thick cream struck the perfect balance, producing a soft anxious cream which is rich but always light on the palate.

Build a deep vanilla flavor

For a maximum flavor, Craig breathes the dairy with a real vanilla pod. A divided bean pod is simmered with milk and cream, then left to stop the fire for an hour. This sweet simmer cashew the softness and the floral flavor of vanilla without burning or finishing the delicate aromatics. The result is a pastry cream dotted with tiny black vanilla seeds, its in -depth flavor by the slow infusion of the pod. If you do not have real vanilla pods at hand, you can replace the vanilla pod paste, but because the flavor of vanilla is so important for this pie – it is not only an accent – we do not recommend substitute the vanilla extract.

Sweet heat is the key

After the vanilla has soaked, the mixture is carefully tempered in a mixture of eggs, egg yolks and sugar, with a touch of freshly grated nutmeg for heat and depth. Before cooking, the custard is stretched through a fine mesh sieve, removing the pieces of stray eggs or the vanilla pod, guaranteeing an ultra-lisse texture.

Then comes the most critical step: low and slow cooking. The gentle heat allows eggs to fix without rushing, producing this silky and expendable texture for which the cream pie is famous. The custard is fully set when it reaches about 175 ° F in the center – has sufficiently known to adjust the eggs and firm their proteins, but not so hot that they tighten and eliminate humidity. When ready, the center should always wave gently – a sign that the cream is defined but has not cooked too much. He will finish firming while cooling. (An instant reading thermometer is also very useful for determining when the pie is defined.)

Cool and creamy, flavored with vanilla and nutmeg, and anchored by the delicate crunch of butter dough, the pastry cream pie is as comforting as it is elegant. This is proof that some simple ingredients, carefully manipulated, can offer a timeless dessert.

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