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Vanilla Custard Pie Recipe

Vanilla Custard Pie Recipe photo by Taste of Home

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My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.

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Vanilla Custard Pie Recipe

Prep: 30 min. Bake: 15 min. + chilling

Yield: 8 Servings

30 15 45

Ingredients

1-1/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/3 cup butter, melted
FILLING:
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
MERINGUE:
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 cup graham cracker crumbs

Directions

Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs.
Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 299 calories, 13 g fat (7 g saturated fat), 82 mg cholesterol, 367 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Vanilla Custard Pie in Country April/May 2006, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Vanilla Custard Pie

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Reviewed on Oct. 27, 2012 by Melncjr

This was the BEST pie I'd ever tasted! Anyone ever looking for a custard pie close to a Hubig pie? This is it! Only difference was the crust and meringue on top but that gave it even more flavor. It's saved and my new go to recipe when I'm craving custard pie!!!

Reviewed on May. 26, 2012 by wallacemommy

I made this recipe and thought it was really good but there wasn't enough pie for the crust. Meaning, if I make it again, I will double the filling part of the recipe.

Reviewed on Mar. 09, 2009 by janet lawler