Vanilla Cream Pie

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Appears in Cook's Illustrated March/April 1996

We investigate each crucial component of these luscious pies--custard filling, prebaked crust, flavoring, and whipped cream topping.

SERVES8

TIME1½ hours, plus 1 hour cooling and 4½ hours chilling

Vanilla Cream Pie

WHY THIS RECIPE WORKS

For our best cream pie recipe, we relied on egg yolks to keep the filling creamy and soft and cornstarch to make it just thick and stiff enough to cut. We poured the filling into the pie when warm, not hot. When hot, the filling was more li...

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