Vanilla Custard Pie

Ingredients

• graham cracker crumbs (1 cup)
• unsalted butter (0.33 cup)
• white sugar (0.25 cup)
• milk (2 cups)
• white sugar (0.5 cup)
• cornstarch (2 tablespoons)
• all-purpose flour (1 tablespoon)
• salt (1 pinch)
• eggs (3 )
• unsalted butter (1 tablespoon)
• vanilla extract (1 teaspoon)
• white sugar (0.25 cup)

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar in a bowl; press crust into a 9-inch pie plate.
3. Bake in the preheated oven until firm, 5 to 10 minutes.
4. Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil 2 minutes, then add egg yolks while continuously whisking; cook and stir until thickened, about 1 minute more. Off heat, stir in 1 tablespoon butter and vanilla extract. Cool pudding 10 minutes before pouring into the prepared crust; cool pie to room temperature.
5. Preheat the oven to 425 degrees F (220 degrees C).
6. Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over pudding.
7. Bake in the preheated oven until lightly browned, about 5 minutes. Cool to room temperature.
8. Refrigerate before serving, about 3 hours.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 195
• fat: 9 g
• sats: 5 g
• carbs: 26 g
• fibre: 0 g
• protein: 4 g
• salt: 0.12 g