A simple vanilla cream pie with a graham cracker crust and whole milk filling.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours15 minutesminutes
Servings 8
Author Cookie Madness
Ingredients
12graham crackersbroken
1tablespoonsugar
6tablespoonsunsalted buttermelted
Filling:
⅔cupgranulated sugar
¼teaspoonsalt
¼cupcornstarch
2 ½cupscold whole milk
4large egg yolks
1teaspoongood really quality vanilla extract
¼teaspoonfreshly ground nutmeg
1tablespoonunsalted butter
Garnish: Sweetened whipped cream
Instructions
Preheat the oven to 350 degrees F. Crush or grind the graham crackers and set aside ¼ cup of crumbs to use as garnish. Mix remaining crumbs with sugar and butter and press into a 9 inch pie plate. Set on a baking sheet and bake for 7 minutes.
In a 3-qt saucepan, whisk together sugar, salt, and cornstarch. Whisk in the milk and egg yolks. Heat mixture over medium, whisking constantly until mixture begins to bubble. After mixture starts to bubble, set timer for 1 minute and cook for another minute. Remove from heat and stir in vanilla, nutmeg, and butter; place over an ice bath to cool slightly (I only did this for about 5 minutes) before pouring into baked crust. Cover with plastic wrap and refrigerate for five hours or overnight.
Before serving, pipe sweetened whipped cream around the edges. Sprinkle reserved graham crackers in the middle.