vanilla custard pie

Name: Vanilla Custard Pie
Prep time: 30 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cup(s) graham cracker crumbs; 3 tablespoon(s) brown sugar; 1/3 cup(s) butter, melted; FOR THE FILLING; 1/2 cup(s) sugar; 1/4 cup(s) all-purpose flour; 1/2 teaspoon(s) salt; 2 cup(s) milk; 2 - egg yolks, lightly beaten; 2 teaspoon(s) vanilla extract; FOR THE MERINGUE; 2 - egg whites; 1/4 teaspoon(s) vanilla extract; 1/8 teaspoon(s) cream of tartar; 1/4 cup(s) sugar; 1/4 cup(s) graham cracker crumbs

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 30 Min

cook time 15 Min

method Bake

Ingredients For vanilla custard pie

1 1/4 c

graham cracker crumbs
3 Tbsp

brown sugar
1/3 c

butter, melted
FOR THE FILLING
1/2 c

sugar
1/4 c

all-purpose flour
1/2 tsp

salt
2 c

milk
2

egg yolks, lightly beaten
2 tsp

vanilla extract
FOR THE MERINGUE
2

egg whites
1/4 tsp

vanilla extract
1/8 tsp

cream of tartar
1/4 c

sugar
1/4 c

graham cracker crumbs

How To Make vanilla custard pie

1
Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.

2
In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
3
In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
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