A classic American dessert boasting a velvety vanilla custard filling nestled in a flaky pie crust and topped with light, airy whipped cream.
Ingredients
Scale:
For the Pie Crust:
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, chilled and diced
4 to 5 tablespoons ice water
For the Vanilla Custard Filling:
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 tablespoon pure vanilla extract or 1 vanilla bean, split and seeds scraped
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the diced butter, and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Roll Out the Dough: On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie pan, pressing it gently to fit. Trim and crimp the edges as desired.
Bake the Crust: Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment, and bake for an additional 10 minutes or until golden brown. Let cool completely.
Make the Vanilla Custard Filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Heat over medium heat, stirring constantly until the mixture thickens and starts to boil, about 5-7 minutes. Remove from heat.
Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until light. Gradually whisk in about 1 cup of the hot milk mixture, then pour the tempered yolks back into the saucepan. Cook for an additional 2-3 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla.
Chill the Filling: Pour the custard into the cooled pie crust, cover with plastic wrap, and chill in the refrigerator for at least 4 hours, or until set.
Prepare the Whipped Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Pie: Once the custard is set, spread the whipped cream over the top of the pie.
