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Popular Recipes Vanilla Custard Pie

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Vanilla Custard Pie

"A cream pie filling on a graham wafer crust and topped with meringue."

Ingredients :

  • Crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup white sugar
  • 1/3 cup butter, melted
  • Vanilla Pudding:
  • 2 cups milk
  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1 pinch salt
  • 3 eggs, separated
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • Meringue:
  • 1/4 cup white sugar

Instructions :

Prep : 15M Cook : 12M Ready in : 4H5M
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
  • Bake in preheated oven until firm, 5 to 10 minutes.
  • Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
  • Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
  • Refrigerate for about 3 hours before serving.

Notes :

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