Description
Hillbilly Pie is a sweet and creamy custard pie made with a buttery pre-made crust and a rich filling of brown and white sugars, milk, egg yolks, and vanilla. This comforting Southern-style dessert features a smooth, thick custard baked until perfectly set, making it ideal for gatherings and cozy family treats.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust
Filling
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tablespoon cornstarch
- 1 1/2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
- Preheat and Blind Bake Pie Crust: Preheat the oven to 350°F (175°C). Place the pre-made pie crust into a pie dish and bake for 10 minutes, or until the crust turns golden brown, preparing it for the filling.
- Combine Dry Ingredients: In a saucepan, mix together the brown sugar, white sugar, and cornstarch to create the base for the custard filling.
- Add Milk Gradually: Slowly whisk in the whole milk to the dry ingredients, ensuring the mixture remains smooth and free of lumps before heating.
- Cook Custard Mixture: Place the saucepan over medium heat and stir constantly to prevent burning. Continue cooking until the mixture thickens to a creamy, custard-like consistency.
- Incorporate Egg Yolks, Vanilla, and Butter: Remove the saucepan from heat. Quickly whisk in the egg yolks, vanilla extract, and butter until the filling is smooth and fully combined.
- Fill Pie and Bake: Pour the prepared custard filling into the pre-baked pie crust. Return to the oven and bake for 25 to 30 minutes, or until the pie filling is fully set and slightly firm to the touch.
- Cool and Serve: Allow the pie to cool completely at room temperature before slicing and serving to ensure the custard sets perfectly.
Notes
- Use whole milk for the best creamy texture and flavor in the custard filling.
- Whisk constantly while cooking the custard to prevent lumps and scorching.
- Letting the pie cool completely improves slicing and flavor development.
- Serve with whipped cream or a sprinkle of cinnamon for added indulgence.
- The pre-baked crust ensures the pie doesn’t become soggy from the custard filling.
