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An overhead shot of an Italian Cream Pie on a grey background

Italian Cream Pie

5 from 8 votes
The best authentic Italian Cream Pie recipe! Passed down for generations it uses homemade Italian cream and a sweet crust dough for the perfect dessert!
WW Freestyle Points 25
Prep Time : 30 minutes
Cook Time : 20 minutes
Total Time : 1 day 50 minutes
Serves : 8 people
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Pie Crust:

Italian Cream Filling


  • First, make pie crust dough. Combine butter, sugar, vanilla, egg + milk. Slowly add in flour + baking powder.
  • Divide dough in half. Roll into two circles. Wrap in saran wrap and put in the refrigerator until ready to use. You *must* wrap the dough to avoid it from drying out.
  • Make the cream. Add all ingredients except rinds + cocoa powder into mixing bowl. Mix using a whisk or whisk attachment.
  • Using a fine mesh strainer, strain the mixture into a pot. This part is important to help get the bits of egg/flour and avoid clumpy cream. See above for notes on straining. You may need to strain twice.
  • Add lemon and orange peel to the pot with strained cream mixture.
  • Turn stove on medium heat and add pot to stove. Stir mixture constantly in the same direction, using your spatula to scrape along the bottom so the cream doesn’t stick. The mixture might get lumpy, but keep stirring for about 5 minutes.
  • When the cream mixture starts to boil, boil it low for 3-5 minutes.
  • Turn off heat. Remove rinds from the cream mixture, using a spatula to scrape the cream off the rings. If your cream is lumpy, you can run it through a strainer again.
  • Preheat oven to 375.
  • Take 1 cup of cooked cream and put it aside in a small dish.
  • Mix together the cocoa powder with the 1 cup of cream off to the side until smooth to make your chocolate cream.
  • Prepare a greased 9” pie plate. Roll out pie crust on a lightly floured surface.
  • Place rolled out bottom crust in the pie dish. Press gently until it’s smooth against the pie dish.
  • Put vanilla cream around the edge of pie + chocolate cream in the center. See above for photo.
  • Add top of crust to pie. Form edges of crust with your knuckles (see above for guidance)
  • Using a sharp, small paring knife - slice vents into the top of the crust. You can make a little design like I did, or just give a few slices.
  • Bake at 375 for 20 minutes.
  • Allow pie to cool at room temperature for about an hour and place in the refrigerator for to chill at least 24 hours before serving.
  • When ready to serve, dust with powdered sugar + enjoy!


Nutrition Facts

Nutrition Facts
Italian Cream Pie
Amount Per Serving (1 slice)
Calories 614 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 225mg75%
Sodium 222mg10%
Potassium 286mg8%
Carbohydrates 83g28%
Fiber 1g4%
Sugar 44g49%
Protein 12g24%
Vitamin A 960IU19%
Calcium 192mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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