Easy Forced Basic Cream Filling Pie

Preheat the oven to 190°C.

In a mixing bowl, combine flour and salt. Mix well.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until you achieve a crumbly texture.

Gradually add ice water, a tablespoon at a time, and mix until the dough comes together.

Shape the dough into a ball and flatten it. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

After chilling, roll out the dough on a lightly floured surface to fit your pie dish. Carefully transfer the dough to the pie dish and press it gently to fit. Trim any excess hanging over the edges.

In a saucepan, combine the heavy cream, sugar, cornstarch, and salt for the filling. Whisk until the cornstarch is fully dissolved.

Place the saucepan over medium heat and gradually add the whole milk. Cook and whisk until the mixture thickens and comes to a gentle boil.

In a bowl, whisk the eggs, then add to the saucepan. Cook for 2-3 minutes, stirring constantly until the filling becomes a pudding.

Remove the saucepan from the heat. Add the butter and vanilla extract, and mix until fully incorporated.

Pour the filling into the prepared crust and smooth the top with a spatula. Allow the pie to cool for 2 hours.

Before serving, prepare the topping. In a chilled mixing bowl, whisk cream, sugar and vanilla extract until soft peaks form.

Pour the whipped cream over the cooled pie filling, covering it entirely.

Optional step: Garnish the pie with chocolate shavings or fresh fruit for added visual.

Slice and serve chilled. Enjoy the creamy goodness of Forced Cream Pie!