Vanilla Custard Pie

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

Vanilla Custard Pie

makes one 9-inch pie

Ingredients

Crust

  • 20 graham crackers
  • 1/2 cup pecans
  • 1/3 cup coconut oil, melted
  • 1/4 cup dark brown sugar
  • pinch of salt

Custard

  • 4 cups whole milk
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1/2 cup cornstarch
  • pinch of salt

Topping

  • 1/4 cup of dark chocolate chips
vanilla custard pie

Directions

Crust

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.

Custard

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.

Topping

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!

Kitchen Sink Cookies

Kitchen sink, meaning these chewy oatmeal cookies are chock-full of dark chocolate pieces, craisins and nuts. 

kitchen sink cookies

Kitchen Sink Cookies

makes 24 cookies

Ingredients

  • 3 cups old-fashioned oats
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 cup vegetable shortening or coconut oil, room temperature
  • 1 egg
  • 1/4 cup water
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/3 cup dark chocolate, roughly chopped
  • 1/3 cup craisins
  • 1/3 cup pecans, roughly chopped

Directions

Preheat oven to 350 F. In a medium bowl, combine oats, flour, salt and baking soda.

With a hand mixer, cream the shortening and sugar for about 2 minutes. Add egg, water and vanilla, mix to combine. With a spatula, fold the dry ingredients into the wet. Add the dark chocolate, craisins and pecans.

Using a small (2 1/2 Tablespoon) scoop, or spoon, form cookies on ungreased sheet pan. Press down to flatten. Bake 12-14 minutes, rotating pans halfway through.

Cool 5 minutes on sheet pan, then remove to cooling rack. 

kitchen sink cookies