Vanilla Cream Pie
- 12 graham crackers, broken
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 2 1/2 cups cold whole milk
- 4 large egg yolks
- 1 teaspoon good really quality vanilla extract
- 1/4 teaspoon freshly ground nutmeg
- 1 tablespoon unsalted butter
- Garnish: Sweetened whipped cream
Adapted from cookiemadness.net
1.Preheat the oven to 350 degrees F. Crush or grind the graham crackers and set aside ¼ cup of crumbs to use as garnish. Mix remaining crumbs with sugar and butter and press into a 9 inch pie plate. Set on a baking sheet and bake for 7 minutes.
2.In a 3-qt saucepan, whisk together sugar, salt, and cornstarch. Whisk in the milk and egg yolks. Heat mixture over medium, whisking constantly until mixture begins to bubble. After mixture starts to bubble, set timer for 1 minute and cook for another minute. Remove from heat and stir in vanilla, nutmeg, and butter; place over an ice bath to cool slightly (I only did this for about 5 minutes) before pouring into baked crust. Cover with plastic wrap and refrigerate for five hours or overnight.
3.Before serving, pipe sweetened whipped cream around the edges. Sprinkle reserved graham crackers in the middle.