Classic Vanilla Custard Pie
A delightful blend of creamy custard and a flaky crust, this Classic Vanilla Custard Pie is the perfect dessert for any occasion.
Ingredients
For the custard filling
- 4 cups whole milk Use whole milk for a creamier texture.
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 4 large eggs
- 2 tablespoons unsalted butter Melted, for richer flavor.
- 2 teaspoons pure vanilla extract Adjust according to taste.
- 1 pinch salt Brings out the sweetness.
For the crust
- 1 pre-made pie crust Store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Fit the pie crust into your pie pan according to the instructions (if store-bought) or roll out your dough and place it in the pan, trimming edges as needed.
- In a large mixing bowl, whisk together the sugar, flour, and salt until well combined.
- In another bowl, whisk the eggs until light and fluffy, then slowly add in the milk and vanilla extract while mixing continuously.
- Gradually pour the egg and milk mixture into the dry ingredients while whisking to avoid lumps.
- Pour the custard filling into the prepared pie crust.
Baking
- Bake the pie in the preheated oven for 15 minutes at 425°F (220°C).
- Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the custard is set.
Cooling
- Allow the pie to cool for at least one hour before serving. It can be enjoyed warm or chilled.
Notes
Top tips: Don’t rush the baking process for a perfectly set custard. Store leftovers covered in plastic wrap in the fridge for up to 3-4 days or freeze for up to 2 months.