Description
A timeless, creamy vanilla custard pie with a buttery flaky crust that’s perfect for any occasion.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups whole milk
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter (optional, for richness)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, whisk together sugar, flour, and salt.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon, about 5–7 minutes.
- In a bowl, lightly beat egg yolks. Temper them by slowly whisking in about ¼ cup of the hot milk mixture.
- Return tempered yolks to the saucepan and cook for another 2 minutes, stirring.
- Remove from heat and stir in vanilla extract and butter until smooth.
- Pour custard into the unbaked pie crust.
- Bake for 35–40 minutes, or until the filling is just set (it should jiggle slightly in the center).
- Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Notes
- For a firmer texture, bake an additional 5–10 minutes, but be careful not to overbake or the custard may crack.
- Serve with a dollop of whipped cream and fresh berries for added flavor.
- You can use half-and-half instead of whole milk for a richer custard.
- Custard improves in flavor after chilling—best made a few hours ahead.