Italian Cream Pie Recipe

personal chef fort lauderdale

This cream pie, often served at Easter and Christmas is rich and, oh, so, good.

The basic recipe is for a vanilla cream pie, but you can also sometimes made a half vanilla/half chocolate cream pie by melting a couple of chocolate squares into half of the Italian cream. Then, pour the chocolate and vanilla creams into the crust at the same time (easier with help) so thatthey bump up against each other, but don’t mix. You can also pour the cream in two layers.

1 Quart Milk

1 Cup Sugar

3 Tablespoons Cornstarch

8 Egg Yolks

1 Orange Peel (One Large Orange)

Important: At no time should this mixture come to a boil. If it does, throw out and start over. Always stir slowly counter clockwise. From start to finish, the mixture must be stirred at all times.

Combine milk, sugar, egg yolks, orange peel and cook slowly over low heat until mixture looks creamy.

Dissolve cornstarch with a little water and add slowly to mixture. Will take around 1 1/2 to 2 hours of slow cooking with constant stirring to cook.

As mixture thickens, remove from fire.

Pie Dough:

½ Stick Margarine

2 Tablespoons Crisco

1 Orange Rind (One Large Orange)

2 Teaspoons Anise Flavoring

1 ¼ Cup Sugar

6 Large Eggs

6 Cups Flour (All Purpose)

¾ Cup Milk (Whole Milk)

4 Tablespoons Baking Soda


Separate bowl, add flour and baking soda and a pinch of salt and sift together.

In large pan, melt margarine and Crisco. When melted remove from heat.

Keeping mixture away from heat, add grated orange and Anise to melted mixture.

Add sugar and eggs, well beaten, to mixture and stir.

When mixed, slowly add flour mixture.

Knead thoroughly on well floured board.

(This recipe may be cut in half as it makes a lot of dough, or remaining dough may be frozen for up to 6 months and used for Tahrals Cookies.)

The instructions given have been passed down and the directions often include statements as, “Roll out pie dough same as Italian cookies. Roll not too thin or too thick…

Blind bake the pie dough in a glass pie dish in a 375 degree oven for 15-30 minutes until it is a light golden brown.

When the pie crust has cooled, add the custard mixture to pie and let sit overnight to set in refrigerator.

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