Creamy Vanilla Custard Pie

Ingredients

For the Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)

For the Filling

• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust into a 9-inch pie dish, crimp the edges, and bake for 10–12 minutes until lightly golden. Let it cool completely.
3. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
4. Gradually whisk in the milk and heavy cream until smooth.
5. Cook over medium heat, stirring constantly, until the mixture begins to thicken.
6. In a separate bowl, whisk the egg yolks. Slowly add a little of the hot milk mixture to temper the eggs, whisking continuously.
7. Pour the tempered egg mixture back into the saucepan and continue cooking for 2–3 minutes until thick and silky.
8. Remove from the heat and stir in the butter and vanilla extract.
9. Pour the filling into the cooled pie crust and smooth the top with a spatula.
10. Refrigerate for at least 4 hours, or overnight, until fully set.
11. Slice into squares or wedges and serve chilled.

Tips

• For the smoothest texture, strain the custard through a fine-mesh sieve before pouring it into the crust.
• Garnish with whipped cream, fresh berries, or a light dusting of powdered sugar before serving.
• Store covered in the refrigerator for up to 4 days.