Vanilla Cream Pie – A Beautiful Mess

If you’re looking for an incredibly easy dessert to make without sacrificing flavor, make this Vanilla Cream Pie today. This cream pie recipe features a flaky, buttery crust and a creamy, silky vanilla pudding center topped with fresh whipped cream. Everyone will love this Vanilla Cream Pie. This is a dish that will please a crowd of people.

This cream pie recipe is also very customizable, with multiple ways to change the layers. You can also replace traditional puff pastry with graham cracker or other cookie dough if you prefer. You can also easily update the filling to coconut cream pie, chocolate cream pie, or any other pudding flavor. 🙂

By replacing the traditional dough with cookie dough, this pie becomes a no-bake pie. Although it does not use any ingredients that require baking, such as eggs or egg yolks, it has a smooth custard-like texture. You don’t even have to cook or boil anything. Just mix.

Related: Next, try the Coconut Lime Pie, Banana Cream Pie, or Chocolate Silk Pie.

material

• all-purpose flour
• salt
• butter
• ice water
• jello pudding mix
• whole milk
• cream cheese
• vanilla essence
• fresh cream
• granulated sugar

All you need for the pie filling is pudding mix, cream cheese, and vanilla extract. Other ingredients are puff pastry and homemade fresh cream. You can also use store-bought puff pastry (including other types, such as graham cracker crust). If you would like to replace the heavy cream with store-bought whipped cream or Cool Whip, you can do that.

Instructions

First, make the pie dough. You will also need to blind bake the pie crust. Place a piece of parchment paper in the center and fill with dry rice, beans, or pie weights. Bake in a 400°F oven for 15-20 minutes.

If using store-bought dough, pre-bake or blind bake as directed. If you’re using something like graham cracker crust, you can skip this step entirely.

Next, make the vanilla filling. In a large mixing bowl, follow the instructions on the instant pudding mix box, usually adding milk and stirring. Next, add the softened cream cheese and vanilla extract and mix. When ready, pour the mixture into the cooled puff pastry and flatten it.

Make whipped cream. Then put whipped cream on top of the pie. Decorate as desired. Chilling will make it easier to cut, so enjoy.

Tips and Alternatives

• Using softened cream cheese will prevent large chunks of cream cheese from forming throughout the pudding batter. However, if you see any lumps, I’ve found that using an immersion blender or running the stuffing in a food processor or blender for a few seconds will give you a smoother texture.
• If you notice any lumps in your whipped cream, you may have overmixed it. Add about 1 tablespoon of cold cream and whisk to stiffen. I also think that decorating the top can cover up some minor flaws. 🙂
• Top the pie with decorative cookies such as white chocolate shavings, crushed peppermint, shortbread or piroline.
• This vanilla cream pie can be made 1-2 days in advance. I wait to add the whipped cream on top until I’m ready to eat it (keep it separate).
• Store leftovers in the refrigerator, covered with aluminum foil or in an airtight container, for at least 2 days. The pie is safe to eat for a long time, but if you leave it too long you will find that the dough becomes too soft.
• If you want to change the taste of this cream pie, the easiest way is to swap out the vanilla pudding mix for another flavor like banana, coconut, chocolate, or lemon.

See more great pie recipes