Vanilla cream Pie

Name: Vanilla cream Pie
Yield: Makes 1 9-inch pie
Cuisine: American
Ingredients: 6 tablespoons unsalted butter, melted and cooled; 8 ounces store-bought vanilla wafers, or 8 ounces Vanilla Snaps; 1 batch Modern Vanilla Pastry Cream, made with 5 tablespoons cornstarch*; ¼ teaspoon salt; ½ teaspoon pure vanilla extract; 1 tablespoon granulated sugar; 1 teaspoon pure vanilla extract; 1¾ cups heavy cream, chilled

Preparation info

Makes
1
9 inch pie

Difficulty
Easy

Appears in

Pure Vanilla

By Shauna Sever

Published 2012

About

All-American and unassuming, vanilla cream pie is a diner staple and a totally satisfying end to a meal. I think even a mediocre vanilla cream pie is still pretty dang good. Here I set out to make something irresistible, with vanilla singing in the salty-sweet crust, the creamy filling, and the mound of whipped cream on top.

Ingredients

For the crust

8 ounces store-bought vanilla wafers, or 8 ounces Vanilla Snaps

Americas
United States
Pie
Vegetarian

Method

Position a rack in the center of the oven and preheat oven to 350°F.
In the bowl of a food processor, process vanilla wafers to fine crumbs. Add butter, sugar, vanilla extract, and salt and pulse until ingredients are well mixed and evenly