Skip to main content
Dessert

Whipped Cream Pie

A pie with a moderately rich crust topped with chilled, sweetened whipped cream and jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 cream

  1. Sweeten the cream.

  2. Chill the cream without freezing.

  3. Beat the cream until light and fluffy.

Bake the crust

  1. Prepare a moderately rich pie crust.

  2. Prick the crust with a fork to prevent blistering.

  3. Bake the crust until golden.

Assemble

  1. Spread the whipped cream over the baked crust.

  2. Top with bits of jelly.

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

Very thick cream
Whips into a light, fluffy foam that gives the pie its body.
Sugar
Sweetens the cream and helps it hold its whipped structure.
Jelly
Adds a sweet, fruity flavour and bright colour on top.

The step that matters

Beat the cream until light and fluffy. Cream that is under-whipped stays runny and will not hold its shape on the crust, while over-beating can turn it grainy or buttery. Cold cream whips to more volume, which is why chilling it without freezing matters.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes