Vanilla Custard Pie
Ingredients
- 1 cup graham cracker crumbs
- ⅓ cup butter, melted
- ¼ cup white sugar
- 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
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, ⅓ cup melted butter, and ¼ cup sugar in a bowl; press crust into a 9-inch pie plate.
- Bake in the preheated oven until firm, 5 to 10 minutes.
- Whisk milk, ½ cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil 2 minutes. Add egg yolks while continuously whisking; cook and stir until thickened, about 1 minute more. Off heat, stir in 1 tablespoon butter and vanilla extract. Cool pudding 10 minutes before pouring into the prepared crust; cool pie to room temperature.
- Preheat the oven to 425 degrees F (220 degrees C).
- Beat egg whites in a glass or metal bowl until foamy. Gradually beat in ¼ 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 pudding.
- Bake in the preheated oven until lightly browned, about 5 minutes. Cool to room temperature.
- Refrigerate before serving, about 3 hours.
Source
Original recipe: View Original