There are times in baking when a cream pie demands to be made with cream, eggs, and sugar! Cream Pie Pastry Cream is the recipe for it. Using a combination of heavy cream, whole milk, eggs, sugar and vanilla, it’s extremely functional. Use as the foundation for banana, coconut, chocolate and any other cream pie fillings you can think of!
Combine equal parts of this pastry cream with sweetened whipped cream to create Diplomat Cream. Use as a filling for cream puffs, eclairs, cakes and cupcakes.
Like any other cooked custard base with eggs, remember to strain it through a sieve before putting in your chill chest with a plastic wrap blanket.
Cream Pie Pastry Cream
- Prep Time: About 10 Minutes
- Cook Time: About 15 Minutes
- Total Time: About 4-1/2 Hours
- Yield: About 3–1/2 to 4 Cups 1x
Ingredients
2 cups heavy cream
1–1/2 cups whole milk
1–1/2 cup granulated sugar
1 vanilla bean, split in half lengthwise and scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
Instructions
In a large saucepan, combine heavy cream, whole milk, 1/2 cup granulated sugar, vanilla bean, and scraped seeds. Over medium heat, stir constantly until cream mixture comes to a gentle boil. Remove from heat.
In a medium size bowl, whisk egg yolks, whole eggs, 1 cup granulated sugar, and cornstarch. Whisk until mixture is pale yellow.
Slowly whisk about 2 cups of hot cream mixture into egg mixture, whisking constantly. Return egg mixture to cream mixture in pot and bring to a simmer. Stir constantly to thicken mixture (about 4-5 minutes). Strain mixture through a sieve into a clean bowl.* Cover with plastic wrap, placing wrap directly on pastry cream’s surface to prevent a skin from forming. Chill in refrigerator for about 4 hours.
Notes
*For banana cream pie, alternate layers of pastry cream with 7 to 9 sliced bananas in a baked or graham cracker crust. Chill.
*For coconut cream pie, mix in 2 cups sweetened flaked coconut at this point. Chill according to recipe. Pour into baked or graham cracker pie crust. Chill.
*For chocolate cream pie, stir in 8 ounces of melted semi-sweet chocolate. Pour into baked or graham cracker pie crust. Chill.
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