Show Subscription Form




Vanilla Custard Pie Recipe
Vanilla Custard Pie Recipe photo by Taste of Home

Vanilla Custard Pie Recipe

Read Reviews (3)
4.75 3
Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + chilling
MAKES: 8 servings

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 King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Vanilla Custard Pie in Country April/May 2006, p49

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.

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

Reviews for Vanilla Custard Pie(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 27, 2012

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!!!

MY REVIEW
Reviewed May. 26, 2012

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.

MY REVIEW
Reviewed Mar. 9, 2009
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT