Old Fashioned Vanilla Custard Pie

Indulge in a slice of pure nostalgia with this classic dessert. This Old Fashioned Vanilla Custard Pie brings back the comforting flavors of simpler times, making it a perfect treat for any occasion. Its delicate, creamy texture and rich vanilla aroma offer a taste of home that’s both familiar and utterly satisfying. Get ready to create a truly memorable Vanilla Custard Pie that will delight everyone at your table.

Why You’ll Love This Recipe

You will adore this Vanilla Custard Pie for many delightful reasons:

• Classic Comfort: It tastes just like Grandma used to make, evoking cherished memories with every spoonful.
• Creamy Perfection: Enjoy an incredibly smooth, melt-in-your-mouth custard texture that’s simply irresistible.
• Rich Vanilla Flavor: The star of the show is the deep, aromatic vanilla that shines through in every bite.
• Easy to Master: With clear, step-by-step guidance, even novice bakers can achieve a perfect Vanilla Custard Pie.
• Versatile Topping: It pairs beautifully with a vibrant topping of fresh berries, allowing for seasonal creativity.

Ingredients

Gather these simple ingredients to create your delicious Vanilla Custard Pie. Each component plays a vital role in achieving that perfect old-fashioned taste and texture.

For the Graham Crumb Crust:

• 2 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/2 cup melted butter

For the Vanilla Custard Filling:

• 3 cups whole milk
• 1/3 cup all-purpose flour
• 2/3 cup granulated sugar
• Pinch of salt
• 3 extra large egg yolks, slightly beaten
• 4 tablespoons unsalted butter
• 4 teaspoons vanilla extract, or a vanilla bean as noted below

Note on Vanilla: Use 4 teaspoons of high-quality vanilla extract for the best flavor. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the pod and seeds to the milk while scalding. Remove the pod before tempering the egg yolks.

For the Topping:

• 2 1/2 cups fresh raspberries, or other berries/fruit of your choice.

Equipment

Having the right tools makes baking this Vanilla Custard Pie a breeze. You likely have most of these items in your kitchen already!

• 10-inch deep-dish pie plate or a 9-inch or 10-inch springform pan
• Medium saucepan
• Whisk
• Microwave-safe bowl (optional, for scalding milk)
• Measuring cups and spoons

How To Make Vanilla Custard Pie

Creating this Old Fashioned Vanilla Custard Pie is a rewarding journey. Follow these step-by-step instructions carefully for a flawless, delicious result.

Prepare the Graham Crumb Crust:

• Preheat your oven to 350°F (175°C).
• Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl, mixing them thoroughly.
• Press this mixture firmly into a lightly greased 10-inch deep-dish pie plate. If using a springform pan, line the bottom with parchment paper first, then press the crumbs into the bottom and up the sides.
• Bake the crust for 10 minutes.
• Remove from the oven and allow it to cool completely on a wire rack before adding the custard.

Prepare the Vanilla Custard:

• Scald the milk using either a microwave or stovetop. For stovetop, heat in a saucepan over medium heat until small bubbles form around the edges but do not boil. For microwave, heat until almost boiling; this method often prevents scorching.
• Meanwhile, in a separate saucepan, whisk together the flour, sugar, and salt until well combined.
• Over medium-low heat, slowly and gradually add 1 cup of the scalded milk to the flour mixture, whisking constantly to prevent lumps.
• As the filling begins to thicken slightly, add another cup of the scalded milk, continuing to stir constantly until it thickens again.
• Pour in the final cup of scalded milk, stirring continuously. Continue to cook over medium-low heat until the mixture starts to thicken further.
• At this point, remove the saucepan from the heat. Pour about a half cup of this hot milk mixture onto your slightly beaten egg yolks, whisking constantly to temper the eggs. This prevents them from scrambling.
• Immediately pour the tempered egg mixture back into the pot with the remaining custard base, continuing to stir constantly.
• Return the saucepan to the stove and cook for an additional two to three minutes over medium-low heat, stirring continuously, until the filling reaches a thick pudding-like consistency. The mixture should just begin to show signs of boiling.
• Remove from the heat and stir in the butter and vanilla extract until fully incorporated and smooth.
• Cool the custard almost to room temperature, stirring occasionally to prevent a skin from forming.
• Pour the cooled custard into your prepared and completely cooled pie shell.
• Chill the Vanilla Custard Pie in the refrigerator for at least 3 hours, or preferably overnight, to allow it to set properly.

Assemble and Serve:

• Once the Vanilla Custard Pie is completely chilled and set, arrange the fresh raspberries or any other desired fresh fruit generously over the top.
• Slice and serve this delightful dessert chilled.

Pro Tips for Perfect Custard Pie

Achieving a flawless Vanilla Custard Pie is easy with these expert tips:

• Don’t Overcook the Custard: Cook just until it reaches a pudding-like consistency and barely begins to boil. Overcooking makes the custard too firm or rubbery.
• Temper Eggs Carefully: Whisking hot milk into the egg yolks slowly and continuously prevents scrambling. This creates a smooth, homogenous custard. Understanding the technique of tempering eggs is crucial for achieving a smooth, lump-free custard, as detailed by America’s Test Kitchen.
• Cool Custard Before Pouring: Pouring hot custard into a cold crust can make the crust soggy. Let the custard cool to almost room temperature first.
• Use Quality Vanilla: Since vanilla is the star, invest in good quality vanilla extract or a fresh vanilla bean for the best flavor.
• Cooling Time is Crucial: Allow ample time for the Vanilla Custard Pie to chill and set. Rushing this step results in a runny pie.

Serving & Storage

Serve your Vanilla Custard Pie chilled for the best texture and flavor experience. A vibrant topping of fresh berries or a dollop of whipped cream elevates its simple elegance. This delightful pie is perfect for family gatherings, potlucks, or simply as a comforting treat after any meal.

To store any leftovers, cover the pie tightly with plastic wrap or foil. Refrigerate it promptly to maintain freshness and safety. For proper handling and longevity of dairy-based desserts like this pie, it’s important to follow general dairy food safety tips from reputable sources. For optimal taste and texture, consume your homemade Vanilla Custard Pie within 2 to 3 days.

Variations & Substitutions

Feel free to get creative with your Vanilla Custard Pie! For the crust, consider using a traditional shortcrust pastry for a different texture, or experiment with other cookie crumbs like shortbread or chocolate wafers. Enhance the custard’s flavor with a touch of citrus zest, such as lemon or orange, or try other extracts like almond for a subtle twist. You can also experiment with different toppings beyond raspberries, like sliced peaches, blueberries, or a generous layer of homemade whipped cream.

Nutrition

Enjoying a slice of this delightful Vanilla Custard Pie also means understanding its nutritional contribution. Below is an estimated breakdown per serving.

Disclaimer: Nutritional information is an estimate based on ingredients and preparation. Actual values may vary based on specific brands and serving sizes.

FAQ

How can I tell if the custard is cooked through?

The custard is ready when it thickens to a pudding-like consistency and just begins to bubble around the edges. It will also coat the back of a spoon.

Can I make the crust ahead of time?

Yes, you can bake the graham cracker crust up to 2 days in advance. Store it covered at room temperature until you are ready to pour in the Vanilla Custard Pie filling.

What are common mistakes to avoid when making custard?

The most common mistakes are overcooking the custard (leading to a rubbery texture) and not tempering the egg yolks properly, which can result in scrambled eggs in your filling.

How long does this pie last in the fridge?

Once prepared, this delicious Vanilla Custard Pie will last for about 2-3 days when stored properly covered in the refrigerator.

Conclusion

This Old Fashioned Vanilla Custard Pie truly embodies the essence of comfort and home baking. Its smooth, rich custard and delicate vanilla flavor make it an irresistible dessert that always brings smiles. We hope you feel inspired to create this classic treat in your own kitchen. Bake it for your loved ones and share the joy of this timeless recipe. Happy baking!

Old Fashioned Vanilla Custard Pie

This classic Old Fashioned Vanilla Custard Pie features a buttery graham cracker crust filled with a rich, creamy vanilla custard. It’s perfectly chilled and topped with fresh raspberries, making it a delightful dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 420 kcal

Kitchen Equipment

• deep dish pie plate (10-inch)
• springform pan (9 or 10-inch)
• Microwave
• stove top
• saucepan
• Whisk

Recipe Ingredients

  

Main Ingredients

• 2 cups graham cracker crumbs
• 3 tbsp sugar
• 1/2 cup melted butter
• 3 cups whole milk
• 1/3 cup flour
• 2/3 cup sugar
• pinch salt
• 3 slightly beaten extra large egg yolks
• 4 tbsp butter
• 4 tsp vanilla extract or a vanilla bean
• 2 1/2 cups fresh raspberries for the top

Step-by-Step Instructions

 

Crust

• Combine graham cracker crumbs, sugar, and melted butter; press into a greased 10-inch deep dish pie plate or a parchment-lined springform pan.
• Bake the crust at 350°F for 10 minutes, then allow it to cool completely before adding the custard.

Custard Filling

• Scald the whole milk until it is almost boiling, preferably in a microwave to prevent burning.
• Meanwhile, in a saucepan, whisk together the flour, the specified amount of sugar, and salt.
• Over medium-low heat, slowly add 1 cup of the scalded milk to the dry mixture, whisking constantly.
• Once the filling begins to thicken, add another cup of scalded milk, continuing to stir constantly until it thickens again.
• Incorporate the final cup of scalded milk, stirring constantly, and continue to cook over medium-low heat until the mixture slightly thickens.
• Remove the saucepan from the heat, then temper the beaten egg yolks by slowly whisking in about half a cup of the hot milk mixture.
• Immediately pour the tempered egg mixture back into the pot, continuing to stir constantly.
• Cook for an additional 2-3 minutes until the filling reaches a pudding consistency and just begins to boil, then remove from the flame.
• Stir in the specified butter and vanilla extract until fully incorporated.

Assembly and Chilling

• Let the custard cool to almost room temperature, stirring occasionally, before pouring it into the baked and cooled pie shell, then chill for at least 3 hours or overnight.
• Once completely chilled and set, cover the top of the pie generously with fresh raspberries or any other preferred berries or fresh fruit.

Notes

For an even richer vanilla flavor, consider infusing a split vanilla bean into the milk while scalding, then remove it before combining with the dry ingredients.

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