Description
Hillbilly Pie is a classic Southern dessert featuring a rich, creamy custard filling baked in a flaky pre-made pie crust. This easy-to-make pie combines the sweetness of brown and white sugars with smooth vanilla and buttery notes, creating a comforting and nostalgic treat perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust
Custard 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 bake pie crust: Preheat your oven to 350°F (175°C). Place the pre-made pie crust into a pie dish and bake it for 10 minutes, or until the crust turns golden brown. This pre-baking helps the crust stay crisp once the filling is added.
- Combine dry ingredients: In a medium saucepan, mix together the brown sugar, white sugar, and cornstarch thoroughly to ensure even distribution and to prevent lumps in your custard.
- Add milk and whisk: Gradually pour in the whole milk while continuously whisking the sugar and cornstarch mixture. This will help create a smooth base without clumps.
- Cook custard base: Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or wooden spoon. Continue until the mixture thickens to a custard-like consistency, ensuring it doesn’t burn or stick to the pan.
- Add egg yolks and flavorings: Remove the saucepan from heat. Whisk in the egg yolks one at a time, along with the vanilla extract and butter. Mix until everything is fully combined and the butter is melted, for a glossy smooth custard.
- Fill pie crust and bake: Pour the prepared custard filling into the pre-baked pie crust. Return the pie to the oven and bake for 25 to 30 minutes, or until the pie filling is set and slightly jiggles when nudged.
- Cool before serving: Remove the pie from the oven and allow it to cool completely at room temperature. This cooling step helps the custard to firm up properly, making it easier to slice and serve.
Notes
- You can use a store-bought pie crust for convenience, or make your own if preferred.
- Constant stirring while cooking the custard is crucial to prevent curdling and ensure a smooth texture.
- For a richer flavor, substitute half the milk with cream.
- The pie should be completely cooled before cutting to avoid a runny filling.
- Store leftovers refrigerated and consume within 3 days for best taste.
