Vanilla Pudding Pie is made with a silky smooth vanilla custard filling inside of a flaky pie crust and baked in the oven until lightly set. It’s loaded with real vanilla flavor from a vanilla bean and uses basic ingredients you already have in your kitchen. With a prep time of 15 minutes, there’s no excuse not to make this easy dessert.
Vanilla Pudding Pie with a Real Vanilla Bean
This simple vanilla pudding pie is anything but ordinary. It’s made with a real vanilla bean, so it has an intense vanilla flavor infused into the custard mixture. It’s a simple no-bake dessert. (except for the pie crust)
The first part of this recipe starts by baking the a homemade butter crust in the oven so it doesn’t turn out soggy when we add the custard.
Did you know that a custard is so easy to make? Master this and you’ll be the pie queen! You can make a creamy butterscotch pie or a coconut cream pie, the list goes on and on.
If you love a creme anglaise sauce like I use to top rhubarb bread pudding, or a buttermilk pie, you’re going to love this. The flavors are simple but rich.
This homemade custard is made with eggs, cornstarch, evaporated milk – for a richer flavor, sugar, butter, and a real vanilla bean. Then, it’s poured into the baked pie shell where it will set up in the fridge.
Before serving, make homemade whipped cream to go on top for a creamy, velvety finish. You can eat the pie as is or add fresh berries or bananas for a bright finish.
Take one bite of this easy pie recipe and you’re back in time at your grandmother’s table. This is an old-fashioned pie that was common when fancier ingredients were not available. It just goes to show that simple is sometimes the best!
I’m Obsessed With This Pie Because…
- It’s easy: This recipe is a labor of love, but is super easy to make.
- Make-ahead friendly: Since this pie needs 4 hours to chill in the fridge, it’s a great make-ahead dessert.
- Creamy and smooth: The homemade vanilla custard has a velvety, melt-in-your-mouth consistency that you’ll love.
- No-fail: The worse thing that can happen is you don’t cook it long enough for it to firm up, if this happens, you just have an amazing vanilla pudding! (This won’t happen because I give you all the steps to make sure it will be a beautiful pie.)
Key Ingredients in a Vanilla Custard Pie Recipe
This is just a brief list of the main ingredients in this recipe. For the full list of ingredients, scroll down to the recipe card.
- Pie Crust: A homemade crust gives the best flavor and texture, but store-bought works if you’re short on time.
- Cornstarch: This is what thickens the filling, giving it that smooth, velvety texture. It’s essential for a pie that holds its shape when sliced.
- Evaporated milk: Helps create that classic custard-like consistency.
- Vanilla bean: Using a real vanilla bean gives the filling a deep, natural vanilla flavor with those signature little black specks. If you don’t have one, vanilla extract works as a backup.
Don’t Forget These Tips
- Whisk: Stir the custard continuously while cooking to make it smooth and creamy.
- Thicken: The custard should be thick and glossy before removing it from the heat.
- Whipped cream: Make sure you’re using cold, heavy cream and whip it to soft peaks.
- Room temperature: Make sure to use room temperature eggs for the custard, they will incorporate better if they’re not cold. If you forgot to take them out, just let them sit in a bowl of warm water for a couple of minutes.
Making A Custard Pie From Scratch Is Easy
Step One: Bake the Pie Crust
Step Two: Make the Vanilla Custard
Step Three: Fill and Chill
Step Four: Make the Whipped Cream
Step Five: Serve and Enjoy
Chilling the Pie
Storing: Keep the pie covered in the refrigerator to maintain its creamy texture. It’s best enjoyed within a few days, but it will stay fresh for about a week.
You can also bake the pie ahead of time. This pie needs time to chill, so you can prepare it a day or two in advance and store it in the fridge. Just wait to add the whipped cream until right before serving for the freshest texture.
Ingredients
- 1 pie crust
- ½ cup plus 2 tablespoons sugar
- ¼ cup cornstarch
- ⅛ teaspoon salt
- ½ cup evaporated milk
- 5 egg yolks
- 2 cups whole milk
- 1 vanilla bean
- 2 tablespoons butter
Whipped Cream
- 1 ½ cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Instructions
- Pre bake the pie crust with pie weights at 425º for 15 minutes. Remove the pie weights and bake an additional 15 minutes until the entire crust is golden brown. Let cool on a wire rack.
Filling:
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Whisk in evaporated milk and egg yolks. Once combined, add the milk and whisk until smooth. Cut a vanilla bean in half and scrape the seeds into the mixture along with the vanilla bean.
- Turn the heat to medium and bring to a simmer, whisking constantly until it is thickened and smooth, about 1-2 minutes. Remove from the heat and add butter whisking until smooth.
- Let it cool for 5 minutes then remove the vanilla bean and pour the thickened mixture into the cooled, baked, pie crust. Cover with a piece of plastic wrap placed directly on the surface. Refrigerate for at least 4 hours. Top with Whipped cream before serving.
Whipped cream
- Beat all ingredients with an electric mixer on low for a minute then increase to high until soft peaks form, 1-2 minutes.
Notes
- You can use vanilla extract instead of a vanilla bean, but the flavor will not be as intense. Use 2 teaspoons of vanilla added with the butter.
