Let me introduce you to your new love: Custard Pie
I can’t tell you how thrilled I am to get you know each other. This buttery Single Pie Crust and the Vanilla Custard Filling – DREAMTEAM! It’s like you’re eating crispy butter cookies with vanilla pudding. But this Single Pie Crust has a bit of a puff pastry structure. In my last blog post, I’ve promised you to show you some delicious possibilities what to do with Single Pie Crust. Here we go.
This Custard Pie recipe remembers me to my childhood. It makes me thinking of my grandfather because he loved crispy butter cookies a lot! There was barely a day where a package of crispy butter cookies didn’t lay around. He always had them with his coffee. I think he would really love this Custard Pie recipe as much as I do!
For this Custard Pie, prepare your Single Pie Crust first. You can make it up to 2 days ahead and store it in the fridge. When your Single Pie Crust is finished, the most of the game is played. For the Custard Pie filling whisk eggs, milk, sugar, salt, and vanilla until the sugar is completely dissolved. YAP that’s it. Pretty easy! Pour filling into the prepared Single Pie Crust and put it in the oven.
Let the Custard Pie cool completely within your baking form. Then transfer to the fridge and let it rest overnight. It will last in the fridge for up to 3 days.
You will definitely fall in love with this Custard Pie because it is
- super easy to make
- quickly prepared
- loaded with vanilla flavor
- like vanilla pudding on a puff pastry version of a butter biscuit
- an irresistible beast because you won’t stop after 1 piece of pie
If you try this Custard Pie recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Wannaaaaa see!
- 1 Single Pie Crust
- 4 medium size eggs
- 1/2 cup granulated white sugar
- 1/4 tsp salt
- 1 vanilla bean
- 2 1/2 cups milk
- Prepare Single Pie Crust as described, let it rest in the fridge for at least 1 hour, roll it out, place it into a 11-inch quiche form with removable bottom, and freeze it for about 30 minutes.
- Preheat oven to 175°C (350°F).
Whisk eggs, sugar, salt, and vanilla*, until sugar is completely dissolved. Add milk and mix to combine.
- Take your cooled Single Pie Crust out of the freezer and pour Custard Pie filling into the Crust.
- Cover your Custard Pie loosely with a parchment paper over and bake it for about 25 minutes. Then remove parchment paper and bake it additional 15-20 minutes. Your Custard Pie is ready when it has a slight wobble in the middle.
- Take it out the oven and let it cool completely and then put it in the fridge and let it rest overnight.
- Your Custard Pie will stay fresh in the fridge for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.