This little birthday pie hit all of the right notes: sweet, silky, cool and just a bit salty and crunchy. The custard filling is made with whole milk, which I can easily substitute my husband's lactose free milk for. It results in a creamy and rich, but not too rich filling. And, the homemade graham cracker crust got a boost from crunchy pecans and rich coconut oil instead of butter.
Vanilla Custard Pie
makes one 9-inch pie
- 20 graham crackers
- 1/2 cup pecans
- 1/3 cup coconut oil, melted
- 1/4 cup dark brown sugar
- pinch of salt
- 4 cups whole milk
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/2 cup cornstarch
- pinch of salt
- 1/4 cup of dark chocolate chips
Preheat oven to 350 F. In a food processor, combine graham crackers and pecans and process for about a minute, or until finely chopped. Add melted coconut oil, brown sugar and salt to food processor until combined.
Firmly press the mixture into a 9 inch pie plate, using your hand or a flat-bottomed glass. Bake the crust for 15-18 minutes. Remove from oven and cool thoroughly.
While the pie crust is cooling, add the milk, egg yolks, vanilla, sugar, cornstarch and salt to a heavy-bottomed sauce pan. Heat over medium-high heat while whisking frequently. Once the mixture comes to a boil, drop the heat and stir continuously for one minute. Take off the heat and cool the mixture in an ice bath. Add the cooled custard to the pie shell and place cling wrap directly on the surface of the pie so that no skin forms. Refrigerate for at least four hours before serving.
Just before serving, heat the dark chocolate chips in a microwave safe bowl. Try heating for 30 seconds at a time. Stir after each 30 second interval. When chocolate is fully melted, use a spoon to artfully drizzle the chocolate over the custard.
The pie is ready to cut, serve and enjoy!