If you are a fan of “old fashioned” desserts, you are in for a treat with this Vanilla Bean Custard Pie. My husband happens to love custard pies, and this one is no exception. If you don’t have real vanilla beans, you can use pure vanilla extract. It will still be delicious!
Here is what you need for the custard… This pie is made from kitchen staples, especially if you are using extract instead of a bean.
Cut open the vanilla bean and scrape the seeds out. Stir the seeds into the milk. Set aside. If you don’t have a vanilla bean, use 2 to 3 teaspoons of pure vanilla extract. Preheat the oven, because we’re making and baking the crust next!
In an ungreased 9″ pie plate, combine the graham cracker crumbs and brown sugar.
Mix in the butter.
Press the crumbs onto the bottom and up the sides the pie plate.
Bake the crust for 8-10 minutes or until lightly browned. Cool the crust on a wire rack.
In a small saucepan, combine the sugar, flour and salt.
Whisk in the milk until smooth. Cook and stir the mixture over medium-high heat until it thickens and is bubbly. Reduce the heat, and cook and stir for about 2 minutes longer.
Remove the milk mixture from the heat. Spoon a small amount of the hot mixture into the egg yolks and stir.
Add a couple more spoonfuls, stirring well after each addition. Return all to the pan. Bring the mixture to a gentle boil and stir constantly. Cook and stir for 2 minutes longer.
Remove from the heat. Pour the custard into the crust.
In a small bowl, beat the egg whites, vanilla, and cream of tartar with a mixer on medium speed until soft peaks form.
Beat in the sugar 1 tablespoon at a time, on high speed, until stiff peaks form. Spread the meringue over the hot custard, sealing edges to crust.
Bake until golden brown. Cool the pie on a wire rack for an hour. Refrigerate for at least 3 hours before serving.
Vanilla Bean Custard Pie
Ingredients
Crust
- 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
- 1 vanilla bean or 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
Instructions
- Scrape the seeds from the vanilla bean and stir into the milk. Set aside. If using pure vanilla extract, stir 2 teaspoons of extract into the milk. Preheat oven to 350 degrees F.
- In an ungreased 9" pie plate, combine the graham cracker crumbs and brown sugar. Mix in butter. Press the crumbs onto the bottom and up the sides the pie plate. Bake the crust for 8-10 minutes or until lightly browned. Cool on a wire rack.
- In a small saucepan, combine the sugar, flour and salt. Whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat, and cook and stir 2 minutes longer. Remove from the heat.
- Spoon a small amount of hot milk mixture into egg yolks and stir. Add a couple more spoonfuls, stirring well after each addition. Return all to the pan. Bring to a gentle boil and stir constantly. Cook and stir 2 minutes longer. Remove from the heat. Pour into prepared crust.
- In a small bowl, beat the egg whites, vanilla and cream of tartar with a mixer on medium speed until soft peaks form. Beat in sugar 1 tablespoon at a time, on high speed until stiff peaks form. Spread meringue over hot filling, sealing edges to crust.
- Bake at 350 degrees F for 15 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Adapted from Taste of Home
