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Dessert

Whipped Cream Pie

A pie with a baked crust topped with whipped sweet cream and jelly garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Whipped Cream Pie

Ingredients

Directions

Prepare the crust

  1. Prepare a moderately rich pie crust and perforate it to prevent blistering, then bake it.

Make the filling

  1. Sweeten the very thick sweet cream with powdered sugar to taste and add your preferred flavoring.

  2. Whip the cream to a stiff froth.

  3. Spread the whipped cream on the baked pie crust.

Garnish

  1. Garnish with a few bits of jelly laid lightly on top of the cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet cream
Whipped into a stiff foam that forms the light, airy filling of the pie.
Powdered sugar
Sweetens the cream and dissolves easily into it without making it grainy.
Pie crust
Provides the baked base that holds the whipped cream filling.

The step that matters

Whip the cream to a stiff froth. Cream that is under-whipped stays runny and will not hold its shape on the crust, while over-whipping can turn it grainy and cause it to separate. Very cold cream whips most reliably.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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