Best Cream Pie
A creamy, fluffy vanilla cream pie with a delicate meringue topping, perfect for special occasions or a comforting dessert that appeals to all ages.
Ingredients
Instructions
- Melt the shortening.
- Add flour, sugar, salt, milk, and beaten egg yolks. Cook over hot water until thick, stirring constantly.
- Remove from heat and add vanilla.
- Pour the filling into the baked pie shell.
- Make the meringue by beating the egg whites until stiff, then gradually beat in confectioners' sugar.
- Spread the meringue over the pie filling.
- Bake in a moderate oven at 375°F for 15 minutes or until the meringue is delicately browned.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of 2% milk. You can also substitute the shortening with butter for a more buttery crust. If you're short on time, a store-bought pie shell works well. To prevent the meringue from weeping, ensure that your bowl and beaters are completely clean and dry before whipping the egg whites.
Serving Suggestions
Serve the cream pie chilled for a refreshing dessert. It pairs beautifully with fresh berries or a dollop of whipped cream for added richness. This dessert is a delightful finish to any meal, especially after savory dishes like Ida Mae's Potato Salad or Volcano Potatoes. Consider pairing it with a light beverage such as iced tea or St. Patrick's Punch.
Storage & Reheating
Store any leftover cream pie in the refrigerator, covered loosely with plastic wrap. It’s best enjoyed within 2-3 days to maintain the meringue's texture. If you need to reheat, use a low oven to warm it gently, but note that the meringue may not retain its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Best Cream Pie contains roughly 338 calories, with 8g protein, 64g carbohydrates, and 2g fat. It is a good source of protein (15% of the Daily Value). Note that it is relatively high in sodium, at 978mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cream pie ahead of time?
Yes, you can prepare the filling and meringue a day in advance, but it's best to assemble the pie on the day of serving to keep the meringue from becoming too soft. Store the filling in the refrigerator in an airtight container until ready to use.
How can I prevent my meringue from weeping?
To prevent weeping, make sure your egg whites are whipped to stiff peaks and that no yolk is mixed in. Adding a tablespoon of cornstarch to the meringue can also help stabilize it. Serve the pie soon after baking to enjoy the meringue at its best texture.
What can I do if my meringue cracks?
If your meringue cracks after baking, it's usually due to a sudden temperature change. To minimize cracking, bake the pie slowly and avoid opening the oven door during baking. If cracks do occur, you can cover them with additional whipped cream or chocolate shavings for a decorative touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).