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Classic Custard Pie Filling Base
This classic custard pie filling combines sugar, cornstarch, and eggs to create a smooth, velvety base. Once cooked, it can be flavored with chocolate, vanilla, or other favorites to make a variety of pies.
Ingredients
- 1 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 6 large egg yolks beaten
- 7 Tablespoon cornstarch
- 5 cups whole milk
- 1 teaspoon vanilla extract
Instructions
- Cook the base: In the top of a double boiler, combine 1 1/3 cups sugar, 7 tablespoons cornstarch, 1/2 teaspoon salt, and 5 cups milk. Place the boiler over medium heat and cook, stirring constantly, until the mixture thickens (about 15 minutes). Keep the lid on the boiler while cooking.Temper the egg yolks: In a separate bowl, lightly beat 6 egg yolks. Slowly add a small amount of the hot milk mixture to the egg yolks while stirring to temper them.Combine the egg mixture: Slowly pour the egg yolk mixture into the hot milk mixture, stirring constantly to prevent curdling.Finish cooking: Continue to cook the mixture, stirring constantly, until it thickens and becomes smooth.Add vanilla: Once thickened, remove from heat and stir in 1 teaspoon vanilla extract.Cool and use: Allow the custard filling to cool before using it as a base for your pie. You can add chocolate, banana, or other flavors as desired.
Notes
- Flavoring: To make chocolate pie filling, add melted chocolate or cocoa powder once the custard is thickened. For banana cream pie, layer sliced bananas in the pie crust before adding the custard filling.
- Storage: The custard filling can be refrigerated for up to 3 days if not used immediately.
