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Vanilla Custard Pie

My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.
  • Total Time
    Prep: 30 min. Bake: 15 min. + chilling
  • Makes
    8 servings


  • 1-1/4 cups graham cracker crumbs
  • 3 tablespoons brown sugar
  • 1/3 cup butter, melted
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 egg whites
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 1/4 cup sugar
  • 1/4 cup graham cracker crumbs


  • Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
  • In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.
  • In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs.
  • Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts
1 piece: 299 calories, 13g fat (7g saturated fat), 82mg cholesterol, 367mg sodium, 42g carbohydrate (29g sugars, 1g fiber), 5g protein.

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Average Rating:
  • Bett
    Apr 3, 2019

    No comment left

  • Tobcrs
    Jan 28, 2017

    Turned out great. Used a regular pie crust instead. I agree could use more filling. Next time I'll double it.

  • jvaliante
    Apr 18, 2016

    This is a great recipe, I made it in a pre baked pie crust,turned out good,I usually make my meringue with 3 egg whites I think next time I'll do that,would definitely make again.

  • Melncjr
    Oct 27, 2012

    This was the BEST pie I'd ever tasted! Anyone ever looking for a custard pie close to a Hubig pie? This is it! Only difference was the crust and meringue on top but that gave it even more flavor. It's saved and my new go to recipe when I'm craving custard pie!!!

  • wallacemommy
    May 26, 2012

    I made this recipe and thought it was really good but there wasn't enough pie for the crust. Meaning, if I make it again, I will double the filling part of the recipe.

  • sumallory
    Feb 8, 2011

    No comment left

  • bojeob
    Oct 22, 2007

    No comment left