vanilla-custard-pie

Vanilla Custard Pie

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  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    4 h 5 m
katie.rose
Recipe by  katie.rose

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

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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