Pastry Cream for Pies

  • Recipe By
  • Published Aug 15th
  • Ready In1h
  • Servings8
  • Calories115
A thick egg custard that has many uses. Spread this in a baked pie shell and cover with fresh fruit, pipe it into doughnuts, or mix it with whipped cream for eclairs or cream puffs.

Pastry Cream for Pies Ingredients

The following are the ingredients needed to make delicious Pastry Cream for Pies for 8 servings:

  • 1 cup milk
  • 3 egg yolks
  • 1/2 cup white sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter
  • 1 tablespoon vanilla extract

Pastry Cream for Pies Cooking Instructions

  • Prep30m
  • Cook30m
  • Ready In1h

To cook Pastry Cream for Pies, you need about 30 minutes of preparation time. The time needed to cook this Pastry Cream for Pies is about 30 minutes , and you can serve your Pastry Cream for Pies within 1 hour . The following are the steps to cook Pastry Cream for Pies easily:

  1. 1 In a small saucepan, Heat milk to boiling point and remove from the heat.
  2. 2 In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.
  3. 3 Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over (not in) a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.

Nutrition Facts

Per Serving: 115 calories; 3.7 grams of fat; 17.3 grams of carbohydrates; 2.4 grams of protein; 83 milligrams of cholesterol; 26 milligrams of sodium.

  1. Jun 22nd 2009

    This was very good. I made it a second time with 1/2 cup of Heavy Cream and 1/2 cups of Whole Milk. Much richer...very, very good. Great filling for Boston Cream Pie.

  2. Jul 3rd 2008

    This is a wonderful filling! It tastes just like pudding and is very easy to make! The only thing that I changed was that I only mixed the milk with the other mixture about halfway and the ...

  3. Jun 27th 2005

    Used for the filling in a boston creme pie. Everyone loved it. Also made little parfaits out of it w/ blueberries, etc. Wonderful.

  4. May 12th 2005

    Good recipe, except it was wayyyy to sweet for me. I gave it a second try with half the sugar and it was much better.

  5. Apr 10th 2005

    We made this for the first time last night and multiplied the recipie X 4 for 2 strawberry pies. I used a little less sugar than called for and the sweetness was very good. I also added a li ...

  6. Mar 30th 2005

    it was an easy recipe, but it was a bit too sweet for my taste. Next time I'll try with 1/3 cup of sugar. I also didn't use the double boiler, but just put the contents back in the sauce pan ...

  7. Jan 17th 2005

    This was wonderful! I tried the double boiler and it took forever so I just cooked it over the stove with a whisk and it thickened very quickly. Delicious.

  8. Sep 9th 2004

    I made this as just a custard to eat. It was a little thick for that but it was just what we had been wanting in flavor. It was wonderful

  9. Jan 25th 2001

    Quel délice!!! Je cherchais depuis longtemps une recette de crème qui se marie bien avec des fruits. Facile à faire et rapide, j'ai du faire 2 tartes dans la même semaine... mon père l' ...