Creamy Vanilla Custard Pie

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Introduction

This creamy vanilla pie is a classic old-fashioned dessert with a buttery graham cracker crust and a smooth, rich vanilla filling. It is simple to prepare, wonderfully creamy, and perfect for holidays, family dinners, or whenever you want an easy homemade pie.

Ingredients

For the Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Creamy Filling

  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract

Instructions

1. Prepare the Crust

Preheat the oven to 350°F (175°C).

Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.

Press the mixture firmly into the bottom and sides of a 9-inch pie dish.

Bake for 8–10 minutes, then remove from the oven and let the crust cool completely.

2. Make the Filling

In a medium saucepan, whisk together the sugar, cornstarch, and salt.

Gradually whisk in the milk and heavy cream until smooth.

In a separate bowl, lightly whisk the egg yolks.

Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken.

Slowly pour about ½ cup of the hot milk mixture into the egg yolks while whisking continuously. This gently warms the eggs.

Pour the egg mixture back into the saucepan and continue cooking for 2–3 minutes, whisking constantly, until thick and creamy.

Remove from the heat.

Stir in the butter and vanilla extract until completely smooth.

3. Assemble the Pie

Pour the warm filling into the cooled graham cracker crust.

Smooth the top with a spatula.

Cover the surface directly with plastic wrap to prevent a skin from forming.

4. Chill

Refrigerate for at least 4 hours, preferably overnight, until the filling is completely set.

Remove the plastic wrap before serving.

Optional Topping

Serve with:

  • Whipped cream
  • Fresh berries
  • A light dusting of cinnamon
  • Shaved white chocolate
  • Extra crushed graham crackers

Tips

  • Whisk constantly while cooking the filling to prevent lumps.
  • Use whole milk for the richest texture.
  • Let the pie chill completely before slicing.
  • For an extra-smooth filling, strain the cooked custard through a fine-mesh sieve before pouring it into the crust.
  • For the cleanest slices, refrigerate the pie overnight.

Storage

Cover and refrigerate for up to 3–4 days.

Conclusion

This creamy vanilla custard pie combines a crisp, buttery graham cracker crust with a silky homemade filling. It is an easy, comforting dessert with a classic flavor that the whole family can enjoy.

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