How should I store blonde cream pie?

Blonde cream pie should be stored in the refrigerator, covered with plastic wrap or aluminum foil. It can stay fresh for up to 3 days.

Can I freeze blonde cream pie?

Yes, you can freeze it, but the texture may change slightly. To freeze, wrap the pie tightly and store it in the freezer for up to 1 month. Thaw in the refrigerator before serving.

What can I use as a substitute for cornstarch?

Flour is a suitable substitute for cornstarch, though it may result in a slightly denser filling. Use 2 tablespoons of flour for every tablespoon of cornstarch.

Can I make blonde cream pie ahead of time?

Absolutely! Blonde cream pie is best when made a day in advance. This allows the filling to set fully and the flavors to meld together.

What’s the best way to transport a blonde cream pie?

Use a pie carrier or a sturdy container to keep the pie level and prevent toppings from sliding. Chill the pie thoroughly before transporting.

How can I prevent the crust from becoming soggy?

Blind bake the crust by pre-baking it with pie weights before adding the filling. This creates a barrier that helps keep the crust crisp.

Blonde Cream Pie 2025 ⋆ RecipesFair.com

Name: Blonde Cream Pie Recipe A Golden Delight for Every Dessert Lover
Prep time: 4 h 15 min
Cook time: 12 min
Total time: 4 h 27 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs (or crushed vanilla wafers); ¼ cup granulated sugar; ½ cup unsalted butter, melted; 2 ½ cups whole milk or heavy cream; ¾ cup granulated sugar; 3 tablespoons cornstarch; 4 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon pure vanilla extract; ¼ teaspoon salt; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Caramel drizzle or white chocolate shavings (optional)

Description

Blonde Cream Pie is a rich and creamy dessert featuring a golden, buttery crust and a luscious vanilla-based custard filling. This pie balances sweetness and texture, making it a delightful treat for any occasion. Topped with whipped cream and caramel drizzle, it’s an elegant dessert that’s simple to make yet indulgent to enjoy.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Filling:

2 ½ cups whole milk or heavy cream
¾ cup granulated sugar
3 tablespoons cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
¼ teaspoon salt

For the Toppings (Optional):

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Caramel drizzle or white chocolate shavings (optional)

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Instructions

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
Press the mixture firmly into a 9-inch pie dish, covering the bottom and slightly up the sides.
Bake for 10-12 minutes until lightly golden. Remove from the oven and allow it to cool completely.

Step 2: Make the Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually add the milk, whisking constantly to prevent lumps.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens (about 5-7 minutes).
In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot mixture into the yolks, whisking constantly to temper them.
Return the egg mixture to the saucepan and continue cooking for 2 more minutes, stirring continuously.
Remove from heat and stir in the butter and vanilla extract. Mix until smooth.

Step 3: Assemble the Pie

Pour the warm filling into the cooled crust, spreading it evenly.
Cover with plastic wrap, ensuring it touches the surface of the filling to prevent skin from forming.
Refrigerate for at least 4 hours, or overnight, to allow it to set completely.

Step 4: Add Toppings and Serve

Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the chilled pie.
Drizzle with caramel or top with white chocolate shavings for extra decoration.
Slice and serve chilled. Enjoy!

Notes

Prevent a Soggy Crust: If using a pastry crust, blind-bake it before adding the filling to keep it crisp.
Chill for Best Results: Allow the pie to set for at least 4 hours, but overnight refrigeration provides the best texture.
Alternative Crust Options: Swap graham crackers for a shortbread or vanilla wafer crust for a different twist.
Vegan Adaptation: Use coconut milk instead of dairy and a plant-based butter alternative for a dairy-free version.
Storage: Keep leftovers refrigerated for up to 3 days. The pie is best enjoyed fresh.

Prep Time: 15 minutes
Chilling Time: 4 hours
Cook Time: 12 minutes
Category: Dessert
Method: No-Bake (with pre-baked crust)
Cuisine: American