Cupcake Cream Pie Recipe – a delicious recipe with pie crust, regular-sized cupcakes, sugar, flour, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice the cupcakes into thin slivers, lengthwise, so that each slice has a little cake and frosting.
2
Line the bottom of the baked pie crust with cake slivers. Try to cover the bottom of the pie evenly.
3
In a medium saucepan, combine the milk, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in the vanilla extract.
4
Beat the eggs lightly. Gradually stir 1 cup of the hot mixture into the yolks, and beat vigorously with a whisk (to ensure that you don't end up with scrambled eggs!). Return the egg mixture to the saucepan and bring the entire mixture to a low boil. Cook and stir for 2 minutes before removing from heat. The mixture will be rather thick, but still pourable.
5
Pour the filling into the prepared crust in a smooth, steady stream on top of the cupcakes. If they shift slightly, that is OK; however, if any pieces float to the top, push them back under the custard. Put the pie in the refrigerator and let set for 4 hours before serving. If desired, serve with whipped cream and / or ice cream.
546
kcal
Calories
22
g
Fat
72
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (9-inch) pie crust, baked, 2 regular-sized cupcakes, or 4 mini cupcakes, 1 cup (about 7 ounces) sugar, 1/2 cup (about 2 1/2 ounces) flour, and more.
Yes, Cupcake Cream Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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