Low Sodium Classic Cream Pie

Indulge in the rich, velvety goodness of our Low Sodium Classic Cream Pie, a lightened-up twist on a timeless dessert favorite! This creamy delight features a buttery, homemade pie crust and a luscious vanilla-infused custard filling, all crafted with low-sodium ingredients for a heart-healthier treat without sacrificing flavor. Topped with dreamy, freshly whipped cream, every bite is a perfect balance of sweetness and silky texture. Ideal for family gatherings or a special occasion, this crowd-pleaser requires just 30 minutes of prep and will have everyone reaching for seconds. Enjoy all the indulgence with none of the excess salt—classic comfort food at its finest!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cup Unsalted butter
• 4 tablespoons Ice water
• 1 cup Granulated sugar
• 0.25 cup Cornstarch
• 3 cups Whole milk
• 4 None Large egg yolks
• 2 teaspoons Vanilla extract
• 1 cup Heavy cream
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Step 2

In a large bowl, mix together 1.5 cups of all-purpose flour with 0.5 cup of unsalted butter, cut into small cubes, until the mixture resembles coarse crumbs.

Step 3

Add 4 tablespoons of ice water gradually, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 15 minutes.

Step 4

Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim the edges, and prick the bottom with a fork.

Step 5

Line the dough with parchment paper and fill with dried beans or pie weights. Bake in the preheated oven for 12 minutes, then remove weights and parchment paper and bake for an additional 5 minutes. Cool completely.

Step 6

For the filling, in a medium saucepan, whisk together 1 cup of granulated sugar and 0.25 cup of cornstarch. Gradually whisk in 3 cups of whole milk.

Step 7

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.

Step 8

In a separate bowl, lightly beat 4 large egg yolks. Slowly whisk in about a cup of the hot milk mixture to temper the eggs, then return the yolk mixture to the saucepan.

Step 9

Cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in 2 teaspoons of pure vanilla extract.

Step 10

Pour the filling into the cooled pie crust. Cover the surface with plastic wrap to prevent a skin from forming and chill for at least 2 hours, or until set.

Step 11

Before serving, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie filling.

Step 12

Slice and serve the cream pie as desired.

Nutrition Facts

Serving size	(1524.4g)

Amount per serving	% Daily Value*
Calories	3269.9

Total Fat 157.7g	0%
Saturated Fat 91.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 635.8mg	0%
Sodium 378.8mg	0%
Total Carbohydrate 402.5g	0%
Dietary Fiber 5.0g	0%
Total Sugars 251.4g
Protein 45.7g	0%

Vitamin D 340.1IU	0%
Calcium 960.5mg	0%
Iron 8.9mg	0%
Potassium 1340.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 5.7%

Carbs: 50.1%