Creamy Vanilla Bean Pie

This simple pie is so delicious! You could add some coconut to it if you want a little added something or throw some cherry pie filling on top for some extra goodness. But my favorite way is plain and simple. I wished I'd had some whipped cream because that would have been my topping of choice but I was out. So I went with meringue since I had the egg whites left over from using the yolks in the pie. If you don't have vanilla bean paste...no worries...just use the same amount of vanilla extract and the world won't come to an end, I promise. Super good pie, guys!

Creamy Vanilla Bean Pie



1 8-inch pie crust ~ baked
2 cups milk
1 cup half & half
3/4 cup sugar
1/3 cup flour
dash salt
2 tablespoons butter
1 tablespoon vanilla bean paste
3 egg yolks

In a microwave safe bowl, heat the milk and half & half until hot but not boiling...about 3 minutes.

In a medium saucepan, combine the flour, sugar and salt.

Whisk in the hot milk mixture over medium heat and stir until thickened.

In a small bowl, combine the egg yolks with a little of the milk mixture to temper the eggs. 

Pour egg/milk mixture into the saucepan with the milk mixture and cook and stir until thickened and boiling.

Remove from the heat and add the butter and vanilla bean paste.

Pour filling into the baked pie shell.

Lay down some plastic wrap on top of the filling and place pie in the fridge for several hours or overnight.

Serve with whipped cream.

 
The cast of characters.

 
Mix together the flour, sugar and salt.

 
Add the heated milk/half & half 
mixture and cook until thickened.

 
Pour a little bit the milk mixture into 
the egg yolks to temper the yolks.

 
Then pour that back into the 
saucepan to cook and thicken.

 
Pour into your BAKED pie crust then 
cover with plastic wrap and chill.

 
Top with meringue or whipped cream.

 
Slice and eat! So yum!