Introduction
This easy apple cider cream pie features a rich, creamy filling infused with autumnal apple cider notes, all nestled in a simple crust. Ready in under an hour, it's perfect for a quick, crowd-pleasing dessert.
Ingredients
- 1 pre-made 9-inch pie crust (thawed if frozen)
- 2 cups apple cider
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C) and blind-bake the pie crust for 8-10 minutes until lightly golden. Let cool.
- Make the filling: In a saucepan, combine apple cider, sugar, cinnamon, and salt. Bring to a boil over medium heat, stirring constantly. Reduce to a simmer.
- Thicken mixture: Whisk cornstarch with heavy cream and vanilla until smooth. Gradually pour into the simmering cider, stirring continuously. Cook for 2-3 minutes until thickened.
- Assemble and bake: Pour filling into the cooled crust. Bake for 25-30 minutes until set around edges and center is slightly jiggly. Cool completely, then refrigerate for 2 hours.
Tips
- For a lighter version, substitute half-and-half for heavy cream.
- Serve chilled with a dollop of whipped cream or a sprinkle of nutmeg.
- Store leftovers covered in the refrigerator for up to 3 days.
