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Custard Pie

A versatile, simple, and yummy addition to the table any time of year!  I like to use a banana extract instead of the vanilla and top with sliced bananas and whipped cream!  The possibilities are endless with this pie!  Let me know what your favorite 

What You’ll Need:

  • 1 (9-inch) baked pie crust – can also be a graham or shortbread crust!
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ¼teaspoon salt
  • 2 ½ cups half-and-half
  • ½ cup butter – softened
  • ¼cup packed light brown sugar
  • 1 teaspoon vanilla extract (can use banana, rum, brandy, fruit-flavored, etc.)
  • Ground cinnamon for sprinkling – optional

What To Do:

  1. Preheat oven to 325 degrees F.
  2. In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in the half-and-half and cook over medium heat until mixture is thickened and bubbly, stirring occasionally.
  3. Remove from heat, add butter, brown sugar, extract, and stir until butter is melted. Pour into baked pie shell and sprinkle lightly with cinnamon.
  4. Bake 35 minutes; center of pie will not be set. Cool pie 1 hour, then refrigerate 6 to 8 hours, or until ready to serve. Pie will set upon chilling. Cover for longer storage.
  5. Top with your favorite fruits, chocolate, sprinkles, whipped cream or whatever your heart desires!!

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AuntLisaB

AuntLisaB

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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