Vanilla custard pie with meringue in a cinnamon-graham cracker crust.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Meringue:

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Mix the graham cracker crumbs, 1/2 cup sugar, melted butter, and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes.

  • Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

  • Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs.

  • Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.

Nutrition Facts

490 calories; 22.1 g total fat; 153 mg cholesterol; 318 mg sodium. 65.6 g carbohydrates; 8.8 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2011
THis is exactly like we have been making in our family for generations~~I used to make this at a complex where I cooked profesionally...always a lovely surprize..people love it :) Read More
(21)

Most helpful critical review

Rating: 2 stars
04/22/2019
Terrible - meringue started on fire.. after 1 minute.. then after removing and baking meringue (nicely browned) custard did not set. So. Flapper soup. Pass. Read More
(1)
22 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/28/2011
THis is exactly like we have been making in our family for generations~~I used to make this at a complex where I cooked profesionally...always a lovely surprize..people love it :) Read More
(21)
Rating: 5 stars
03/28/2011
THis is exactly like we have been making in our family for generations~~I used to make this at a complex where I cooked profesionally...always a lovely surprize..people love it :) Read More
(21)
Rating: 5 stars
07/24/2012
So long since I have had this pie or even heard of it. This is a great recipe and, like another reviewer mentioned, prefer it with a regular pie crust. When whipping egg white adding a pinch of cream of tartar keeps them from weeping. I do this with lemon meringue pies and it works. Read More
(11)
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Rating: 5 stars
04/08/2012
Delicious and beautiful! I think I would make this with a regular pie crust next time because it was a bit sweeter than I'd like but overall it turned out lovely. I did use a different meringue that's no bake - it had more sugar in it than this recipe so that's probably the difference. Read More
(7)
Rating: 5 stars
07/11/2016
Great recipe, thankyou. I'm Aussie but I make this for my Ukranian-Canadian stepfather - he loves it. Its his birthday today and he likes this as a birthday cake lol so I'm checking out recipes to see if I can improve on the one I have currently. I usually leave the sugar out of the crust. Us Aussies don't add excess sugar to crumb crusts with sweet baking as a rule. I also use a good pinch of cream of tartar in the egg whites to stop weeping. I wish I could find a recipe for a firmer custard - this pie never cuts cleanly. Still, its very popular in my house. I can't get Aussie's to enjoy it, its a bit too different for our tastes, but I like it. Read More
(2)
Rating: 4 stars
11/02/2015
The custard was awesome but never never put a merangue under a broiler.....it will cook too quickly and burn the tips then come out all shriveled when it cools. Read More
(1)
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Rating: 2 stars
04/22/2019
Terrible - meringue started on fire.. after 1 minute.. then after removing and baking meringue (nicely browned) custard did not set. So. Flapper soup. Pass. Read More
(1)
Rating: 1 stars
04/02/2018
THIS TURNED OUT AWFUL THE MERINGUE BURNT TO A CHRISP AND THE FILLING DID NOT THICKEN!!! Read More
(1)
Rating: 3 stars
01/21/2019
I think this recipe assumes a pretty advanced baker is doing this and doesn't explain some tips/tricks that would've helped. My filling did not set well and my meringue burnt (other reviewers appear to report the same). When I spoke to people who have made pies like this they had some advice that would've helped like letting it set in the fridge pipe the meringue so it goes on more evenly etc etc Read More
(1)
Rating: 4 stars
08/04/2018
If I made it again I would add more egg whites to the merangue. Read More