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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Simple, uncomplicated, middle-American fare. Ingredients:
1 large graham cracker crust |
1 cup sugar |
1/4 cup cornstarch |
1/8 teaspoon salt |
2 1/4 cups whole milk |
4 large egg yolks |
2 tablespoons unsalted butter, cut into 1/2 inch pieces |
1 1/2 teaspoons vanilla extract |
fresh whipped cream |
ground nutmeg (optional) |
Directions:
1. Prebake crust according to package directions; let cool.
2. In a saucepan, mix sugar, cornstarch, and salt; whisk in milk and egg yolks.
3. Place over medium heat and cook, whisking nonstop, until mixture starts to thicken and comes to a low boil, 5-7 minutes.
4. Continue to whisk and heat until quite thick, about 1 1/2 minutes.
5. Remove from heat and whisk in butter, one piece at a time, and the vanilla.
6. Immediately pour filling into cooled pie shell; set aside on a wire rack; gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming.
7. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
8. Shortly before serving, smooth the whipped cream generously over the pie; dust with nutmeg, if desired, and serve.
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