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Old Fashioned Vanilla Custard Pie

A real old fashioned version of a Vanilla Custard Pie just like Grandma used to make. Top with fresh raspberries or any fresh berries or fruit of your choice.

Old Fashioned Vanilla Custard Pie close up photo of full pie

Old Fashioned Vanilla Custard Pie

I normally make this uncomplicated creamy custard pie in a butter pastry crust. My daughter Olivia, however, is an absolute nut for anything in a graham crumb crust.

To her, a graham crumb crust on its own would be a perfectly acceptable dessert.

Old Fashioned Vanilla Custard Pie photo of a single slice on a white plate

Old Fashioned Vanilla Custard Pie

So, on this occasion I relented to her wishes and used her favourite pie vessel instead. If you want to use a blind baked sweet butter pastry instead, just use the one that’s included with our Summer Fruit Creme Brulee Tart recipe.

Creme Brulee Tart with Strawberries

Creme Brulee Tart with Strawberries


The custard is one that I have been making for a very, very long time. My local market was out of vanilla beans at the time I made this pie, so I substituted good vanilla extract.

As a preferred alternative to using vanilla extract, you can add one large vanilla bean to the milk as it is being slowly scalded. Split the bean, scrape out the seeds into the milk and add the bean to the pot as well.

Just remove the pod before adding the milk to the flour mixture.

Old Fashioned Vanilla Custard Pie close up photo of full pie

Old Fashioned Vanilla Custard Pie

If the crust in this pie is my daughter’s favourite, the top has to be my son’s. Like me, he adores fresh raspberries.

On more than one occasion, a pint or two that I purchased for a specific recipe have suddenly gone missing from the fridge.

I love the combination of the tart raspberries and luscious custard in this pie. Truth be told, though, any fresh seasonal berry or fruit at its peak would be equally as good in this delicious, unfussy dessert that just says homemade goodness.

Like this Old Fashioned Custard Pie recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

Old Fashioned Vanilla Custard Pie photo with title text for Pinterest 
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UPDATED April 2019 to include nutritional information.

Old Fashioned Vanilla Custard Pie photo of a single slice on a white plate
Yield: 12 servings

Old Fashioned Vanilla Custard Pie

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A real old fashioned version of a Vanilla Custard Pie, this time with a graham cracker crumb crust and topped with fresh raspberries.

Ingredients

For the graham crust

  • 2 cups graham cracker crumbs
  • 3 tbsp sugar
  • 1/2 cup melted butter

For the vanilla Custard

  • 3 cups whole milk
  • ⅓ cup flour
  • ⅔ cup sugar
  • pinch of salt
  • 3 slightly beaten extra large egg yolks
  • 4 tbsp butter
  • 4 tsp vanilla extract, or a vanilla bean as mentioned in the NOTE below
  • 2 1/2 cups fresh raspberries, for the top

Instructions

To prepare the crust

  1. Mix together the graham cracker crumbs, sugar and melted butter well and press into a lightly greased 10 inch deep dish pie plate or into the bottom and sides of a 9 or 10 inch spring form pan that has the bottom lined with parchment paper.
  2. Bake for 10 minutes at 350 degrees F and allow to cool completely before adding the custard.

To prepare the Vanilla Custard

  1. Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
  2. Meanwhile, in a saucepan combine the flour, sugar and salt.
  3. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
  4. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
  5. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.
  6. At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
  7. Pour the egg mixture immediately back into the pot, continuing to constantly stir.
  8. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
  9. Stir in the butter and vanilla extract.
  10. Cool almost to room temperature, stirring occasionally, before pouring into the baked pie shell. Chill for at least 3 hours or overnight.
  11. When completely cool, cover the top of the pie with the fresh raspberries or any other berry or fresh fruit of your choice.

Notes

Instead of vanilla extract you can add one large vanilla bean to the milk as it is being slowly scalded. Split the bean, scrape out the seeds into the milk and add the bean to the pot as well. Just remove the pod before adding the milk to the flour mixture.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

12

Serving Size

1 slice

Amount Per Serving Calories 307Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 98mgSodium 212mgCarbohydrates 34gFiber 2gSugar 22gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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Holly Fu

Friday 2nd of October 2020

For the butter in the recipe, do we use salted or unsalted butter? And does the milk have to be whole milk? Can it be 2% fat milk or no?

Elisabeth Lamble

Wednesday 22nd of July 2020

Sorry, in my previous comment I meant gf (gluten free) flour.

Elisabeth Lamble

Wednesday 22nd of July 2020

I make many of your desserts, adapting them to be gluten free. In this one the flour, I think, is used as a thickening agent. Can I use f2f flour for that or do I need to use something else? Corn starch? Thanks

Nick Miller

Tuesday 26th of November 2019

This recipe turned out to be more like vanilla pudding pie. I'm not sure if this is supposed to be baked after the filling is added to the baked pie shell but the recipe does not say so. Won't be making this recipe again.

Annje

Sunday 17th of November 2019

Wayyyyyyyyy too much vanilla extract and I only put in 3 tsp. 1 or 1.5 tsp at most would suffice. Three tsp is too much and is overwhelming and makes a bitter flavor.

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