Vanilla cream pie

4.56 from 63 votes

This rich and creamy no-bake vanilla cream pie with a buttery cookie crust and an easy vanilla custard takes less than twenty minutes to put together with just a few basic ingredients.

Prep Time10

Cook Time10

Additional Time4

Total Time4 20

Course: Desserts

Cuisine: French

Keyword: lemon pie, no-bake lemon cream pie, tart, tartelette

Servings: small pies

Calories: 270kcal

Author: Maayke

Equipment

Ingredients

For the crust

7 cookies graham crackers or digestives
3,5 tablespoons butter

For the vanilla cream filling

4 tablespoons sugar
1 cup milk
3 eggs
1 egg yolk
½ teaspoon salt
1 teaspoon vanilla
4 tablespoon flour
Chocolate for decorating *optional

US Customary - Metric

Instructions

For the vanilla cream filling:

Whisk your eggs and one egg yolk, salt, vanilla, flour, and sugar together in a heatproof bowl.
Heat up the milk and slowly pour it into the eggs while whisking.
Pour the egg mixture into the pan and stir it over low heat until it thickens.
When your vanilla cream has the right thickness, transfer it to a bowl, let it cool completely, cover it with plastic wrap, and set it in the fridge. Keep in mind that the vanilla cream will thicken when it cools.

For the cookie crust:

Add the cookies to a food processor and pulse them, or add them to a ziplock bag and hit them with a rolling pin until you end up with cookie crumbles.
Melt the butter and add this to the cookie crumbles. Mix it well and press the cookie crumble into the pie pans.

Assemble the vanilla cream pies

Divide the vanilla cream over your pie tins.
Decorate the pies and let them set in the fridge for at least four hours.

Notes

Let the pies set in the fridge for at least 1 hour but preferably 4 hours.

Nutrition