Vanilla Custard Pie recipe

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Ingredients

1 cup graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
2 cups milk
½ cup white sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 pinch salt
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
¼ cup white sugar

Nutrition Info

194.5 calories
carbohydrate: 25.8 g
cholesterol: 65.9 mg
fat: 8.8 g
fiber: 0.2 g
protein: 3.5 g
saturatedFat: 4.9 g
servingSize: -
sodium: 119.8 mg
sugar: 20.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. Bake in preheated oven until firm, 5 to 10 minutes.

  4. 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.

  5. Preheat oven to 425 degrees F (220 degrees C).

  6. 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.

  7. Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.

  8. Refrigerate for about 3 hours before serving.

Recipe Yield

1 9-inch pie

Recipe Note

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

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