Indulge in the timeless elegance of Vanilla Custard Pie, a symphony of creamy custard nestled in a crisp graham cracker crust, crowned with a cloud of sweet meringue. A comforting classic, elevated.

Follow The Directions

01

Step

Preheat oven to 375°F (190°C). (5 minutes)

02

Step

In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust. (5 minutes)

03

Step

Bake crust in the preheated oven for 5-10 minutes, or until lightly golden and firm. Let cool completely. (10 minutes)

04

Step

In a medium saucepan, whisk together milk, 1/2 cup sugar, cornstarch, flour, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. (8 minutes)

05

Step

Reduce heat to low and continue to boil, stirring constantly, for 2 minutes. Remove from heat. (2 minutes)

06

Step

In a small bowl, lightly beat the egg yolks. Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them, then pour the yolk mixture back into the saucepan. (3 minutes)

07

Step

Cook over low heat, stirring constantly, until the custard thickens, about 1 minute. Remove from heat and stir in 1 tablespoon butter and vanilla extract. (1 minute)

08

Step

Pour the custard into the prepared graham cracker crust and let cool to room temperature. (1 hour)

09

Step

Preheat oven to 425°F (220°C). (5 minutes)

10

Step

In a clean, dry glass or metal bowl, beat egg whites with an electric mixer until foamy. Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form. (5 minutes)

11

Step

Spread the meringue evenly over the cooled custard, making sure to seal the edges to the crust. (3 minutes)

12

Step

Bake in the preheated oven for 3-5 minutes, or until the meringue is lightly browned. (5 minutes)

13

Step

Let the pie cool completely to room temperature, then refrigerate for at least 3 hours before serving. (180 minutes)

For a richer custard, use whole milk. You can also substitute half-and-half or cream for part of the milk.
Be careful not to overbake the meringue, as it can become tough and weep.
For a more intense vanilla flavor, use vanilla bean paste instead of vanilla extract.
If you don't have time to make a graham cracker crust, you can use a store-bought one.
Make sure the bowl and beaters are clean and grease-free when beating the egg whites for the meringue. This will help the whites whip up to stiff peaks.