Vanilla cream pie with poached pears, served on a white plate

Vanilla Cream Pie with Poached Pears

Yesterday I shared a cake with you, today we stay in them with this vanilla cream pie. The pie is topped with the poached pears in red wine I shared with you last week. We love a good pie at our house and this one was a big hit. With its warm flavors this pie is perfect for the colder months. It would stand well on any Sinterklaas, Thanksgiving or Christmas table.

Vanilla cream pie with poached pears, served on a white plate
Vanilla cream pie with poached pears

The pie is from the cookbook Strooigoed from Anne-Marij de Koning. It requires some work to prepare but you’ll have a delicious pie to serve afterwards. The crust needs the following ingredients: buttermilk, yeast, flour, sea salt, butter, sugar and an egg. The crust dough needs kneading and to rise for 2 hours. For the vanilla cream you’ll need milk, vanilla pods, egg yolks, cornstarch, sugar and butter. The pie is topped with poached pears.

Another pie with fruit on the blog is the Speculaas Pear Pie. A cake with fruit in it on the blog is the Raspberry Butter Cake.

Review

I used less cooking pears than stated in the recipe. There was a mistake in the ingredients list, cornstarch isn’t listed in them, but needs to be added to the vanilla cream. So I needed to figure out myself how much was needed.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Vanilla Cream Pie with Poached Pears

Vanilla cream pie with poached pears, served on a white plate
Vanilla cream pie with poached pears

Allergies: gluten, wheat, dairy, sugar, egg.

Ingredients

100ml buttermilk

7 grams dried yeast

300 grams flour

A bit of sea salt

50 grams butter

Baking spray

50 grams sugar

1 egg

500ml milk

2 vanilla pods

Cornstarch

6 egg yolks

120 grams sugar

60 grams butter

1 ¼ poached pears

Instructions

Heat the buttermilk until it’s lukewarm. Stir in the yeast and let it rest for 10 minutes.

Add the flour, sea salt, butter, sugar and an egg to a bowl. Make a hole in the middle. Pour the buttermilk in here. Bit by bit mix the flour with the buttermilk with your fingertips. Until all the flour is mixed with the buttermilk.

On a floured surface knead the dough 10 to 15 minutes. It needs to be a smooth dough. Let it rise for 2 hours on a warm spot.

In the meantime prepare the vanilla cream. Pour the milk in a pan. Split both vanilla pods lengthwise and scrape them above the milk. Add the vanilla pods to the milk and bring the milk until it’s almost boiling.

Whisk the egg yolks with cornstarch and sugar until creamy. Pour in a splash of the warm milk. Whisk vigorously. Add the egg yolk mixture to the rest of the milk in the pan. Place the pan again on the stove and keep stirring till the mixture thickens. When it’s thick enough, take it off the heat and stir in the butter. Pour the vanilla cream in a bowl. Cover immediately with cling foil, so it doesn’t get a skin on it. Let it cool down until the dough has risen.

Spray a 24cmø/9 inch pan. On a floured surface roll out the dough with a rolling pin, about 2mm/0,08 inches thick. Place the dough in the pan covering the bottom and sides with it. Punch holes in the dough. Bake in a preheated 180°C/356°F oven for 10 minutes.

Pour ¾ of the vanilla cream on the crust. Bake in a preheated 180°C/356°F oven for 35 to 40 minutes. Let the pie cool down.

Quarter the poached pears. Pour the remaining ¼ vanilla cream on top of the pie and top with the poached pears.  

Serve and enjoy!

Notes:
  • Recipe source is the cookbook Strooigoed.  
  • Enough for 8 to 10 pieces.
  • You can top the pie with up to 8 poached pears if you like, halved or quartered.
  • You can also pour in all the vanilla cream at once and bake it, if you don’t want a fluid layer on top.    
Ingredients, placed on the kitchen counter, as seen from above
Ingredients
Heating the buttermilk, in a pan
Heating the buttermilk
Buttermilk added to the flour in an rvs bowl
Buttermilk added to the flour
The dough, on the kitchen counter
The dough
Milk with vanilla in a pan
Milk with vanilla
Egg yolks with sugar and cornstarch, in a white bowl
Egg yolks with sugar and cornstarch
The vanilla cream before cooking in a white bowl
The vanilla cream before cooking
Cooking the vanilla cream until thick in a pan with a whisk in it
Cooking the vanilla cream until thick
Adding butter to the vanilla cream in a pan with a whisk in it
Adding butter to the vanilla cream
Covering the vanilla cream in a glass bowl with cling foil sticking to the top
Covering the vanilla cream
Crust before baking in a blue silicon mold
Crust before baking
The crust after baking in a blue mold on a rack
The crust after baking
Vanilla cream poured on the crust in a blue mold on a rack
Vanilla cream poured on the crust
The pie just after baking it still in the blue mold on a rack
The pie just after baking it
Pie after it has cooled down on a white plate
Pie after it has cooled down
With a layer of vanilla cream on a white plate
With a layer of vanilla cream
Vanilla cream pie with poached pears, with one piece on a separate plate and a cake server next to it
Vanilla cream pie with poached pears
A piece of the pie on a serving plate with a small cake fork next to it
A piece of the pie

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.