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Cream pie

cream pie recipe

Everything is said in the title: the simple and classic but terribly effective recipe for all gourmands! A simple pie that does not require special ingredients, everyone will find in its cabinets to reach this pastry.


cream pie recipe
cream pie 

Preparation time 25 minutes approximately

Cooking time 40 minutes approximately


about 8 people 


shortcrust pastry dought with spices

300 g flour

150 g rod sugar

1 egg

180 g half-salt butter ointment or half/moisture butter and lard

0.5 Bag of chemical yeast

1 teaspoon of cinnamon powder

2 pinched powder nutmeg

1 teaspoon of lime zest

1 bitter almond coffee spoon

1 teaspoon of liquid vanilla

The imperial cream

750 ml of half-skim milk

387 g of sweet concentrated milk

1 pinch of cinnamon powder

2 teaspoons of the natural aroma of liquid vanilla or a vanilla or vanilla clove

90 g imperial cream powder unsweetened

80 ml of water

2 spoons with old rum (optional)


Preparation of the dough

In a salad bowl, pour the flour. Make a well and add ointment butter, sugar, yeast, egg, cinnamon, nutmeg, vanilla, bitter almond, and lemon zest.

Mix and form a ball.

Place the dough on a sheet of parchment paper and cover it with another sheet of parchment paper. Lower the dough with a 5 mm thick pastry roller. Butter a pie pan 30 cm in diameter and run it with the previously lowered dough. Stitch the pie bottom with a fork and reserve. Preheat oven to 350 F degrees.

Preparation of imperial cream

In a saucepan, mix milk and sweet concentrated milk. Add the spices. To mix together. Put the pan, on fire and heat the preparation over medium heat.

In parallel, in a small bowl, mix the imperial cream powder with the water. Well, dilute the imperial cream powder.

Once the milk is hot, add the imperial cream previously diluted and stir constantly over medium heat using a whisk.

Once the cream is thickened, turn off the heat and add the old rum (optional). Mix and garnish the pie bottom with imperial cream.

Bake at once for about 25 minutes to 180 degrees. The pie is ready once the dough is cooked and the golden cream at your convenience.

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