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Dessert

My First Cream Pie

A simple pie with a sweet cream filling and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

My First Cream Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Melt the butter and spread it over the bottom of the pie crust.

Assemble

  1. Mix the sugar and flour together, then sprinkle it on top of the melted butter.

  2. Pour the cream or milk over the mixture and grate nutmeg on top.

Bake and serve

  1. Bake until the pie is a rich brown color.

  2. Serve warm.

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 + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Soft white sugar
Adds sweetness and helps the top brown as it bakes.
Thin cream or rich milk
Forms the custard-like filling that sets as it bakes.
Flour
Thickens the cream so the filling sets smoothly rather than runny.
Butter
Adds richness and fat to the crust base and filling.

The step that matters

Bake until a rich brown color. The filling must set and the top must brown without over-baking. Too little heat leaves it runny, while too much can curdle the dairy and dry the custard. Watch color and set together.

Swap the nutmeg

How well each one fits the dish's main ingredients (sugar, cream, flour, butter):

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Jalapenofits less well
  4. Capersfits less well

Fit is the average pairing score against sugar, cream, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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