Cream Pie With Meringue
Creamy, rich vanilla custard filling with light meringue topping, perfect for a classic dessert that appeals to those who enjoy sweet, smooth, and fluffy treats.
Ingredients
Instructions
- Mix cornstarch and sugar together in a medium saucepan.
- Add milk to the cornstarch and sugar mixture, then add beaten egg yolks and mix together.
- Place the saucepan on the stove over medium heat.
- Stir constantly until the mixture thickens.
- Remove from heat and add vanilla, stirring to combine.
- Pour the filling into a baked 8-inch pie shell.
Tips & Substitutions
For a smoother filling, ensure that the cornstarch is fully dissolved in the milk before adding the egg yolks. If you want to switch things up, try using almond extract instead of vanilla for a different flavor profile. This cream pie pairs beautifully with the Sugar Cookie Recipe for a delightful dessert combination.
Serving Suggestions
Serve slices of the cream pie chilled, topped with freshly whipped cream for added richness. It pairs wonderfully with a cup of coffee or tea. For an extra touch, consider garnishing with chocolate shavings or fresh fruit for seasonal flair.
Storage & Reheating
Store any leftover cream pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. Reheat servings gently in the microwave on low power to avoid curdling the filling, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Pie With Meringue contains roughly 369 calories, with 4g protein, 67g carbohydrates, and 4g fat. It is a good source of calcium (11% 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 use a different type of milk in this recipe?
Yes, you can substitute any milk alternative, such as almond or oat milk, though it may slightly alter the flavor and creaminess of the filling. Make sure to choose unsweetened versions to maintain the intended sweetness of the pie.
How can I make the meringue topping?
To create a meringue topping, beat 2 egg whites with 1/4 teaspoon of cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar, continuing to beat until stiff peaks form. Spread over the filled pie and bake at 350°F until lightly golden.
What type of pie crust works best?
A traditional flaky pie crust works best for this cream pie, but you can also use a graham cracker crust for a different texture. Pre-bake your crust until golden to ensure it holds up against the creamy filling without becoming soggy.
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).