Vanilla Custard Pie

Ingredients and Weight:

• Pie Crust:
  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (1 stick or 113g) unsalted butter, cold and cut into small pieces
  • 1/4 cup (60ml) ice water
• Custard Filling:
  • 3 cups (720ml) whole milk
  • 1 cup (200g) granulated sugar
  • 1/2 cup (60g) cornstarch
  • 1/4 teaspoon (1g) salt
  • 6 large egg yolks
  • 1 teaspoon (5ml) vanilla extract
• Meringue Topping:
  • 6 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon (1g) cream of tartar

Preparation Time:

• Pie Crust: 15 minutes
• Custard Filling: 20 minutes
• Meringue Topping: 10 minutes

Cooking Time:

• Pie Crust: 10-12 minutes
• Custard Filling: 20-25 minutes

Difficulty Level:

3 out of 5 (Moderate)

Preparation Method Steps:

Pie Crust:

1. In a medium bowl, whisk together flour and salt.
2. Add butter pieces and use your fingers or a pastry cutter to work them into the flour until the mixture resembles coarse crumbs.
3. Add ice water 1 tablespoon at a time, mixing until the dough just comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat oven to 375°F (190°C).
5. Roll out the dough on a lightly floured surface to a 12-inch (30cm) circle.
6. Transfer the dough to a 9-inch (23cm) pie plate, trim the edges, and crimp.
7. Bake for 10-12 minutes, or until golden brown.

Custard Filling:

1. In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
2. Bring to a boil over medium heat, stirring constantly.
3. Reduce heat and simmer for 1-2 minutes, or until thickened.
4. In a medium bowl, whisk together egg yolks and vanilla extract.
5. Gradually whisk in about 1 cup of the hot milk mixture to the egg yolks.
6. Return the egg yolk mixture to the saucepan with the remaining milk mixture and cook over medium heat, stirring constantly, until thickened.
7. Remove from heat and pour into the baked pie crust.

Meringue Topping:

1. In a clean bowl, beat egg whites and cream of tartar until foamy.
2. Gradually add sugar while continuing to beat until stiff peaks form.
3. Spread the meringue over the custard filling, sealing the edges.
4. Return to the oven and bake for 10-15 minutes, or until the meringue is golden brown.

Nutritional Information (per slice):

• Calories: 400
• Fat: 18g
• Carbohydrates: 50g
• Protein: 10g

Dish Characteristics:

• Creamy and rich custard filling
• Light and fluffy meringue topping
• Flaky and buttery pie crust
• Visually appealing with its golden-brown meringue

User Comments:

• "This pie is incredible! The custard is so smooth and tasty, and the meringue is perfectly toasted."
• "I love the combination of flavors in this pie. It's not too sweet, but it's definitely decadent."
• "This is the best meringue pie I've ever had. The crust is flaky and the filling is to die for."

Special Precautions and Tips:

• Make sure the pie crust is completely chilled before baking to prevent shrinkage.
• Do not overbeat the egg whites for the meringue, or it will become grainy.
• Allow the pie to cool completely before serving to allow the custard to set.