Vanilla Cream Pie

If you are looking for an incredibly EASY dessert to make that doesn’t compromise on flavor, then make this vanilla cream pie asap! This cream pie recipe has a flaky, buttery crust with a creamy, silky vanilla pudding center topped with fresh whipped cream. Everyone will love this vanilla cream pie—it’s a crowd-pleaser.

This cream pie recipe is also super customizable—there are multiple ways to change up the layers. You can swap the traditional pie crust with a graham cracker or other cookie crust if you prefer. And you can easily update the filling to be coconut cream pie, chocolate cream pie, or really any pudding flavor you can find. 🙂

If you do swap the traditional crust for a cookie crust, this pie becomes a no-bake pie! It does not contain any eggs, egg yolks or other ingredients that need to be baked, while it still has a silky, custard-like texture. You won’t even have to cook or boil anything! Just mixing.

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

Ingredients

• All-purpose flour
• Salt
• Butter
• Ice water
• Jell-O pudding mix
• Whole milk
• Cream cheese
• Vanilla extract
• Heavy cream
• Granulated white sugar

For the pie filling, all you need is the pudding mix, cream cheese and vanilla extract. The other ingredients are for the pie crust and homemade whipped cream. You could use a store-bought pie crust (including other kinds, like graham cracker crust). And if you want to swap the fresh whipped cream for store-bought or Cool Whip, you can!

Instructions

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

If you are using a store-bought crust, follow the instructions to pre-bake or blind bake. And if you are using a graham cracker crust or something like it, you can skip this step altogether.

Next, make the vanilla filling. In a large mixing bowl, follow the instructions on the instant pudding mix box, which usually has you stir in milk. Then whisk in the softened cream cheese and vanilla extract. Once ready, pour the mixture into the cooled pie crust and level out.

Make the whipped cream. And top the pie with the whipped cream. Decorate if you desire. Serve chilled, as this will also make it a little easier to slice. 

Tips & Substitutions

• Using softened cream cheese will ensure you don’t get big lumps of cream cheese throughout your pudding batter. But, if you do see some lumps, I find using an immersion blender or running the filling through a food processor or blender for a few seconds will help make that silky smooth texture.
• If you get lumps in your whipped cream, this likely means you’ve overmixed it. Add just a little more cold heavy whipping cream, like one tablespoon, and whisk to fix it. I also think decorating the top can cover a few small imperfections. 🙂
• Top the pie with white chocolate shavings, crushed peppermint, or decorated cookies like shortbread or Pirouline.
• This vanilla cream pie can be made a day or two in advance. I would wait to add the whipped cream to the top until serving (just store them separately).
• Store any leftovers covered in aluminum foil or in an airtight container in the refrigerator for at least two days. While the pie will be safe to eat for much longer, I find the crust begins to get too soft if left too long.
• If you want to change up the flavor of this cream pie, the easiest way to do so is to swap the vanilla pudding mix for another flavor like banana, coconut, chocolate or lemon.

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