This is a very old-fashioned pie that has endured even the harshest times. The first time I had it was at a farm in Pennsylvania when, on a High School outing, we were treated to some authentic Amish food. Of course, you can use your favorite pie crust recipe or a ready crust. Either way, it's the fill that counts!
I never made it myself though. Until one Sunday we had a soldier over for dinner. The day before I thought I would give it a try and amazingly it became a hit! Who knew something so simple could be so good?
- 1 Vanilla Bean (or 1/2 tsp vanilla paste)
- 2 whole large eggs and 2 yolks
- 1 cup plus 3 tbsp sugar
- pinch of salt
- 1/4 cup cornstarch
- 3 cups whole milk (must be whole)
- 4 tbsp cold butter cut into 1" cubes
- Scrape your vanilla bean
- Whisk together the eggs.
- In a heavy saucepan, place the sugar, salt, cornstarch, milk, and vanilla bean.
- Whisk together and bring to a boil over medium-high heat, whisking the entire time.
- Once thickening begins, reduce the heat and continue to whisk for another minute.
- Scoop out 1 cup of the mixture and drizzle it into the eggs, whisking the entire time.
- Place the above back into the mixture in the pot and continue to whisk over medium heat until very thick.
- Remove from the heat and add in the butter chunks, one at a time, whisking.
- Transfer to a bowl and allow to cool to room temperature before placing into the pre-baked pie crust.
- Chill overnight and top the next day with some fresh whipping cream.