What is the best starch to use for thickening cream pie filling?

Cornstarch is widely recognized as the best starch for thickening cream pie fillings due to its unique properties. When heated, cornstarch granules swell and absorb moisture, creating a gel-like consistency that is ideal for achieving the creamy, thick texture desired in pie fillings.

One key advantage of cornstarch is its ability to provide a clear thickening effect, which is particularly important in cream pies where the visual presentation of the filling matters. Moreover, it thickens at a lower temperature than some other starches, allowing for a more efficient cooking process.

Additionally, cornstarch has a smooth mouthfeel and does not impart a starchy taste to the filling, which makes it a preferred choice among pastry chefs. Once the pie filling is cooled, cornstarch maintains its thickened state well, ensuring that the filling holds up during slicing and serving.

In contrast, other thickeners like potato starch might provide a more opaque filling and could break down under prolonged heat or acidic conditions, while arrowroot is more suitable for delicate sauces and can lose its thickening ability when reheated. Waxy maize can also be effective but is less common in pastry applications primarily due to its different cooking characteristics and is not as readily available or recognized