Traditional cream pie

Dessert with cream filling


For the dough:

  • 1 egg;
  • 100gr of softened butter in small pieces;
  • 200gr of flour;
  • 2 tablespoons of sugar.

For the stuffing:

  • 250ml of fresh cream;
  • 2 tablespoons of sugar;
  • A little flour;
  • cinnamon powder.


Quickly mix the butter with sugar, egg and enough flour to obtain a slightly softer mixture than the traditional shortcrust pastry then spread it with the help of slightly moistened hands in a previously greased and floured cake pan, leaving small depressions created at the bottom with your fingers preparing a rim to accommodate the filling.

Mix the cream with the sugar, a small spoonful of sifted flour and ground cinnamon, pour it over the dough, sprinkle with more cinnamon.

Bake in the oven previously heated to 180 ° for about 25 minutes (check the cooking of the edge of the dough), the filling will be cooked but still creamy. Remove from the oven and leave to cool before serving.