Vanilla Meringue Custard Pie Recipes

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CUSTARD MERINGUE PIE



Custard Meringue Pie image

Each bite of this light and fluffy pie will nearly melt in your mouth. The cracker-crumb crust holds a smooth vanilla filling topped with an airy meringue and a sprinkling of more crumbs. Everyone will crave a second slice! -Nancy Holland, Morgan Hill, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 17

1-1/4 cups crushed Holland Rusks or graham crackers
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
FILLING:
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups 2% milk
3 egg yolks, lightly beaten
1 tablespoon butter, softened
1-1/2 teaspoons vanilla extract
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon almond extract
6 tablespoons sugar

Steps:

  • In a small bowl, combine the first four ingredients; set aside 2 tablespoons. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. , Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minute. Remove from the heat. , Stir in a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Pour filling into crust. , In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until high stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing to crust. Sprinkle with reserved crumbs. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 371 calories, Fat 16g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 397mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 6g protein.

VANILLA CUSTARD PIE



Vanilla Custard Pie image

A cream pie filling on a graham wafer crust and topped with meringue.

Provided by katie.rose

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 4h5m

Yield 12

Number Of Ingredients 12

1 cup graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
2 cups milk
½ cup white sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 pinch salt
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
¼ cup white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
  • Bake in preheated oven until firm, 5 to 10 minutes.
  • Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
  • Preheat oven to 425 degrees F (220 degrees C).
  • 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 vanilla pudding.
  • Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
  • Refrigerate for about 3 hours before serving.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 25.8 g, Cholesterol 65.9 mg, Fat 8.8 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 119.8 mg, Sugar 20.9 g

VANILLA MERINGUE CUSTARD PIE



Vanilla Meringue Custard Pie image

This is a wonderful custard pie with vanilla in the custard and in the meringue, just plain YUM!

Provided by Nancy Allen

Categories     Pies

Time 50m

Number Of Ingredients 14

1 9-inch single plain pastry shell, baked (your favorite)
1 c granulated sugar
1/4 c cornstarch
1/8 tsp salt
2 1/2 c milk
3 egg yolks, well beaten (reserve the whites)
2 Tbsp butter, softened
2 tsp pure vanilla extract
MERINGUE
3 egg whites, stiffly beaten
1/8 tsp salt
1/4 tsp cream of tartar
6 Tbsp granulated sugar
1/2 tsp pure vanilla extract

Steps:

  • 1. Prepare your favorite pastry crust in a 9 1/2 inch pie plate. Bake according to your directions and then let it cool while you make your custard filling.
  • 2. Custard-In a large saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat until slightly thickened, stirring constantly.
  • 3. Quickly stir 1/3 cup hot mixture into beaten egg yolks. Return this mixture to saucepan. Cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla extract.
  • 4. Spread evenly into shell. Set aside. Meringue-Preheat the oven to 375F. Using an electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, sugar, and vanilla extract, beating until stiff and shiny.
  • 5. Quickly spread over filling to the edge. Bake 15 minutes or until golden brown. Remove from oven; cool in refrigerator for 2 hours to set properly before serving.

VANILLA CUSTARD PIE



Vanilla Custard Pie image

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.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

1-1/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/3 cup butter, melted
FILLING:
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
MERINGUE:
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 cup graham cracker crumbs

Steps:

  • Preheat oven to 350°. 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 until lightly browned, 8-10 minutes. 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 until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

AUNT IRENE'S GRAHAM CRACKER PIE



Aunt Irene's Graham Cracker Pie image

This is a scrumptious old-fashioned graham cracker pie with a creamy vanilla filling and meringue or whipped cream topping.

Provided by Diana Rattray

Categories     Dessert     Pies     Pie

Time 4h55m

Yield 8

Number Of Ingredients 17

For the Crust:
1 3/4 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/3 cup granulated sugar​
For the Filling:
1 cup granulated sugar
1/4 cup cornstarch
1 dash salt
2 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter, cut into small pieces
2 teaspoons vanilla extract
For the Meringue Topping:
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F. In a medium bowl, combine the graham cracker crumbs, butter, and sugar; mix to blend.
  • Use 3/4 of the graham cracker mixture to cover a deep-dish pie pan. Press the mixture well with your fingers to cover the bottom and sides of the dish. Set aside the remaining mixture for later use.
  • Bake the crust for 10 minutes. Remove the pie crust from the oven and set it aside to cool.
  • Reduce oven temperature to 325 F.
  • In a heavy, medium saucepan , combine the granulated sugar, cornstarch, and salt. Whisk in the milk and egg yolks, then place the pan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and gently boil, or about 5 to 6 minutes.
  • Continue cooking, whisking, until very thick, about 1 to 2 minutes longer. Remove from heat and whisk in the butter, a few pieces at a time. Stir in the vanilla and mix well.
  • Pour the hot filling into the cooled graham cracker pie crust. Set aside.
  • In a mixing bowl, beat the egg whites at high speed until foamy.
  • Add the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form.
  • Stir in the vanilla extract and gently fold.
  • Spread the meringue mixture to top the prepared pie.
  • Sprinkle with the reserved graham cracker mixture and place the pie in the oven for 12 to 15 minutes, or until the meringue is browned.
  • Chill the pie for at least 4 hours before serving.
  • Enjoy.

Nutrition Facts : Calories 454 kcal, Carbohydrate 64 g, Cholesterol 153 mg, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, Sodium 196 mg, Sugar 51 g, Fat 18 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g

BANANA PUDDING CUSTARD PIE



Banana Pudding Custard Pie image

A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.

Provided by Alexander Smalls

Categories     Dessert     Thanksgiving     Pie     Banana     Soufflé/Meringue     Custard     Fall     Winter     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 1 (9-inch) pie

Number Of Ingredients 16

Crust:
1½ cups whole vanilla wafers
4 tablespoons (½ stick) unsalted butter, melted
2 tablespoons sugar
Filling:
3 large eggs, separated
3 tablespoons cornstarch
1 cup whole milk
½ cup heavy cream
1 cup plus 3 tablespoons sugar
1 teaspoon unsalted butter, melted
1½ teaspoons pure vanilla extract
⅛ teaspoon salt
½ teaspoon cream of tartar
3 bananas, cut into ¼-inch-thick slices
1 cup whole vanilla wafers

Steps:

  • For the crust:
  • Preheat the oven to 325°F.
  • Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
  • Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
  • For the filling:
  • Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
  • When ready to assemble the pie, preheat the oven to 375°F.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
  • Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
  • Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
  • Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.

EGG CUSTARD PIE WITH MERINGUE



Egg Custard Pie with Meringue image

Provided by My Food and Family

Categories     Recipes

Time 3h45m

Number Of Ingredients 8

2 cups whole milk, heated
1/2 cup sugar
1 tsp plain flour
1/8 tsp salt
4 eggs (2 of the egges, seperated)
1 tsp vanilla
1 frozen or refrigerated deep dish crust
3 Tbsp sugar for meringue

Steps:

  • Preheat oven to 400 degrees F. Heat milk on the stove top to a simmer, do not boil. Set aside. Combine sugar, flour, & salt. Add heated milk and vanilla. Beat 2 whole eggs and 2 egg yolks together and add to the milk mixture. Reserve 2 egg whites for meringue.
  • Place a baking sheet in the oven and place the pie pan with the unbaked crust on the baking sheet. Prick the crust with a fork and add the custard to the crust.
  • Bake at 400 degrees F for 10 minutes, then reduce heat to 300 degrees F and bake for about 25 minutes until set. A spot about the size of a quarter in the center will not be set. Don't overbake as this will cause the custard to be watery. Remove from the oven and let cool.
  • Change oven temp to 400 degrees F. Beat egg whites until foamy and slowly add 3 Tbsp. sugar. Continue to beat until peaks form. Spread on custard to edges to seal pie. Put back in oven and bake till lightly browned. Cool and refrigerate.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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