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Vanilla Custard Pie

 Vanilla Custard Pie
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.
8 ServingsPrep: 30 min. Bake: 15 min. + chilling

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

2 of 2

Vanilla Custard Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.