Cream Pie is a recipe passed down from the German immigrants who settled the Texas Hill Country. A simple pie – but will be your new favorite pie! This recipe is my signature dessert. Very unique and so delicious.
I live in a German settled community in the Texas Hill Country. The German pioneers were resourceful and prospered despite adversity. They “made do with what they had”. This recipe for cream pie originated because every family “kept a family cow”. Cream was abundant and dairy was a food staple back in the 1800’s.
Old-Fashioned Cream Pie
What You Will Need To Make A Cream Pie
Ingredient List for Cream Pie
- 2 cups Fresh Cream or Store bought Heavy Cream
- 1/3 Cup Flour
- 1/2 Cup Sugar
- Dash of Salt
- 1 teaspoon Vanilla
- Ground Cinnamon
- 1 unbaked pie crust
Tools You Will Need
- Whisk
- Bowl
- Pie plate
- Rolling Pin
What You will Need to Make a Pie Crust
This recipe makes 2 pie crusts.
Ingredients
- 1 cup or 2 sticks unsalted butter or 1 cup of beef tallow
- 2 & 1/2 cups organic unbleached flour or high quality flour
- 1 teaspoon salt
- 1/2 cup ice water
Tools
- Food Processor
- Rolling Pin
Pie Crust Instructions
I like to use a food processor but you certainly don’t have to.
- Add 2 &1/2 cups of flour to the bowl of a food processor
- Then 1 teaspoon salt
- Cut 1 cup or 2 sticks cold unsalted butter (or beef tallow) in small pats then add to the processor bowl or if making by hand then grate the butter into the flour. If using beef tallow use a pastry cutter.
- Process until the mixture looks like cornmeal
- Drizzle in 1/2 cup ice water
- Process until the dough comes together in a ball, then place dough on the counter and divide in half
- Roll each pie crust into a small disc, cover, then put in the refrigerator for about 20 minutes to chill. Make sure your crust is cold before rolling. You also can freeze the crust.
You will only need one pie crust. Make one and freeze one or make 2 pies!
Watch This video to see how to make and roll a pie crust!
Cream Pie is a signature pie recipe from the German Pioneers that settled the Texas Hill Country
INSTRUCTIONS TO MAKE A CREAM PIE
- In a bowl mix flour and sugar.
- Whisk in cream, vanilla, and a dash of salt
- Pour into an unbaked pie crust
- Sprinkle cinnamon over the top of the pie. – I like to put the pie in the oven on a cookie sheet then sprinkle the cinnamon over the pie, this will help avoid spills and the cinnamon will stay on top of the pie filling.
- Bake pie at 350 degrees for 40-45 minutes or until the center of the pie is cooked.
- Let the pie cool so the filling will set up and not be runny.
- Cut a slice of cream pie and enjoy this old-fashioned pioneer recipe from the Texas Hill Country.
TIPS
- Put the pie on a cookie sheet in the oven before you sprinkle cinnamon over the pie to avoid spills. Also, the cinnamon will stay on top of the filling which makes a pretty pie.
- If you allow the pie to cool, the filling will set and you can serve a beautiful piece of pie. If you cut it when it is hot the filling tends to be runny.
Make sure to let the pie cool so the filling won’t run.
HOW TO STORE CREAM PIE
Cover and store in the refrigerator for up to 5 days but trust me it will not last that long.
Cream Pie
Cream Pie is a recipe passed down from the German immigrants who settled the Texas Hill Country. A simple pie - but will be your new favorite pie! This recipe is my signature dessert. Very unique and so delicious.
Ingredients
- 2 cups fresh cream (we used cream from our jersey cow but store-bought heavy cream will work as well)
- 1/3 cup Flour
- 1/2 cup Sugar
- Dash of salt
- 1 teaspoon vanilla
Instructions
- In a bowl mix flour and sugar
- Whisk in cream, salt, and vanilla until combined
- Pour into an unbaked pie crust
- Sprinkle cinnamon over top of pie filling.
- Bake at 350 degrees for 40-45 minutes or until center is cooked
- Cool until filling is set.
- Serve
Notes
- Put the pie on a cookie sheet in the oven before you sprinkle cinnamon over the pie to avoid spills. Also, the cinnamon will stay on top of the filling which makes a pretty pie.
- If you allow the pie to cool, the filling will set and you can serve a beautiful piece of pie. If you cut it when it is hot the filling tends to be runny.
