Skip to main content
Dessert

Whipped Cream Pie

A pie with a baked crust topped with jelly or jam and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Whipped Cream Pie

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the crust

  1. Line a pie tin with the crust.

  2. Bake at 400°F (200°C) until done.

Assemble and chill

  1. Spread a thin layer of jelly or jam over the baked crust.

  2. Whip the heavy cream until light and fluffy.

  3. Sweeten the whipped cream with powdered sugar and add vanilla extract.

  4. Spread the whipped cream over the jelly or jam.

  5. Set the pie in a cool place until ready to serve.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  3. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Heavy cream
Whipped into a light, airy foam that forms the pie's top layer.
Jelly or jam
Adds a sweet, fruity layer that contrasts with the cream and moistens the crust.
Pie crust
Provides the baked base that holds the layers in place.
Powdered sugar
Sweetens the whipped cream and helps it hold its shape.

The step that matters

Whip the heavy cream until light and fluffy. Cream that is under-whipped stays runny and will not hold a clean layer, while over-whipped cream turns grainy and can separate. Stop once it holds soft peaks.

“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

Vanilla Ice CreamVanilla Ice Cream108 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes