Dreamy Creamy Vanilla Custard
Vanilla custard is what I consider the kissing-cousin to vanilla cream pie. They are both divine, but custard is firmer, like a gentle, loving, but firm grandmother. It is oh so creamy, each bite melts in your mouth, and is very easy to play “dress up.”
The combinations are truly endless (bananas, chocolate, berries), but there is nothing wrong with an unabashed slice of vanilla heaven.
You will want to use a sieve to strain the filling into the pie shell (noted in instructions).
This is the one I use, it’s my best friend in the kitchen, depending on the pie (no, the sieve is not oven safe, that’s another story, this is sieve #2).
For the crust I used Grandma’s Pie Crust (posted with Strawberry-Rhubarb), you can’t go wrong, and there is no need to pre-bake the crust, the magic happens all at once, easy peasy.
For gluten free use my Gluten Free Pie Crust made with my All Purpose Gluten Free Flour.
Vanilla Custard Cream
Ingredients
Grandma's Pie Crust – for single 9-inch crust
- 1 cup flour
- 1/2 cup vegetable shortening or butter (if butter is cold, cut into pieces)
- 1 tablespoon pure cane sugar
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 1/4 cup cold water
Vanilla Custard Filling
- 4 large eggs beaten
- 1/2 cup pure cane sugar
- 1 teaspoon pure vanilla
- 1/2 teaspoon salt
- 1-1/2 cups milk
- 1 cup heavy whipping cream
- dash or two of nutmeg
Instructions
Pie Crust
- In a large bowl stir together all dry ingredients. Using a large serving fork (or pastry cutter) cut in the shortening until crumbly & pea size.
- Add the cold water all at once, stir just until combined (about 4 or 5 stirs is all it should take).
- On a floured surface, roll out dough and place in a 9-inch pie plate. Cut and crimp edges by hand or fork. Set aside for filling.
Vanilla Custard Filling
- In a large bowl, beat the eggs until whites and yolks are thoroughly blended, pour through sieve to get out those wiggly things, and, set aside.
- In a 2 quart saucepan on stove, stir sugar, vanilla, salt, milk and heavy whipping cream. Heat until mixture starts to steam stirring constantly. Temper the beaten eggs by whisking in 1/2 cup of hot milk/cream mixture into beaten eggs, and then pour the eggs back into milk/cream mixture. Heat through, about 3 to 5 minutes.
- Pour the egg cream mixture into prepared crust unbaked crust (no need to pre-bake the crust, the magic happens all at once, easy peasy). Sprinkle with nutmeg. Bake for 35 to 40 minutes @ 350. Knife inserted into center will come out clean when done.
- Cool and store refrigerator. Serve with bananas & caramel, fresh fruit, whipped cream or unadulterated on its own, either way is fab.
Cyndi, Cindy, Cindee….I will make you a pie.
This is the worst pie site I have ever seen! I keep pushing and pushing the buttons, but no pies are appearing on my desk!
Yummy!! This is one of the first pies I ever learned to bake when I was a kid! It’s by far my favorite . My grandma called it “Funeral Pie” because she said her people woul all send a custard pie to the family in mourning.