Old Fashioned Vanilla Custard Pie

Old Fashioned Vanilla Custard Pie

I normally make this uncomplicated creamy custard pie in a butter pastry crust but my daughter Olivia is an absolute nut for anything in a graham crumb crust. To her, a graham crumb crust on its own would be a perfectly acceptable dessert. So, on this occasion I relented to her wishes and used her favorite pie vessel instead. If you want to use a blind baked sweet butter pastry instead, just use the one that's included with our Summer Fruit Creme Brulee Tart recipe.

The custard is one that I have been making for a very, very long time. My local market was out of vanilla beans at the time I made this pie but as a preferred alternative to using vanilla extract you can add one large vanilla bean to the milk as it is being slowly scalded. Split the bean, scrape out the seeds into the milk and add the bean to the pot as well. Just remove the pod before adding the milk to the flour mixture.

If the crust in this pie is my daughter's favorite, the top has to be my son's. Like me, he adores fresh raspberries and on more than one occasion, a pint or two that I purchased for a specific recipe have suddenly gone missing from the fridge. I love the combination of the tart raspberries and luscious custard in this pie but truth be told any fresh seasonal berry or fruit at its peak would be equally as good in this delicious, unfussy dessert that just says homemade goodness.

Old Fashioned Vanilla Custard Pie

Graham Crust

• 2 cups graham cracker crumbs
• 3 tbsp sugar
• 1/2 cup melted butter

Mix together well and press into a lightly greased 10 inch pie plate or into the bottom and sdes of a 9 or 10 inch spring form pan that has the bottom lined with parchment paper. Bake for 10 minutes at 350 degrees F and allow to cool completely before adding the custard.

Vanilla Custard Filling

Scald in the microwave or on the stove top:

• 3 cups whole milk

Microwave works best as there is no chance of burning the milk. ( If you are using a vanilla bean to flavor the custard as mentioned above, it is best to scald the milk very slowly on the stove top stirring occasionally. This ensures the maximum flavor is extracted from the bean.)

Meanwhile, in a saucepan combine

• 1/3 cup plus 1 tbsp all purpose flour
• 2/3 cup sugar
• pinch of salt

Over medium low heat, slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto

• 3 slightly beaten extra large egg yolks

whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the heat. The mixture should just be beginning to boil at this point.

Stir in:

• 4 tbsp butter
• 4 tsp vanilla extract (omit if you used a vanilla bean earlier)

Cool almost to room temperature before pouring into the baked pie shell. Chill for at least 3 hours or overnight.
When completely cool, cover the top of the pie with approximately: 

• 2 1/2  cups fresh raspberries