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Classic Vanilla Custard Pie

A creamy and comforting dessert that brings families together with its rich vanilla flavor and velvety texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 piece pie crust (store-bought or homemade) Use a 9-inch pie dish
For the Custard Filling
  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 pieces large egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Fit the pie crust into a 9-inch pie dish and crimp the edges. Poke holes in the bottom to prevent bubbling and bake for about 10 minutes until lightly golden.
  3. In a saucepan over medium heat, combine whole milk, granulated sugar, cornstarch, and salt. Stir until thickened, approximately 5-7 minutes.
  4. In a bowl, whisk the egg yolks, then temper them by adding a bit of the hot milk mixture. Slowly add back into the saucepan while stirring continuously.
  5. Once thickened, remove from heat and stir in butter and vanilla extract until fully incorporated.
  6. Pour the custard filling into the pre-baked pie crust and smooth the top with a spatula.
Baking
  1. Return the pie to the oven and bake for 30-40 minutes until the custard is set but slightly jiggles in the center.
Cooling and Serving
  1. Let the pie cool at room temperature for an hour, then refrigerate for at least 2 hours before serving.

Notes

Make ahead for enhanced flavors. For a dairy-free option, use almond or coconut milk. Be sure to stir constantly to prevent the custard from not thickening properly. Store covered in the refrigerator for 3-4 days, or freeze for up to 1 month.