Ingredients
- 1 9-inch pie crust (single layer, baked)
- 1 cup dark brown sugar, packed
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 5 tablespoons cornstarch
- 3 large egg yolks
- ¼ teaspoon fine sea salt
- 2 teaspoons vanilla extract
Instructions
- Bake pie crust in a 9-inch pie dish according to package or recipe directions. Let cool completely.
- In a medium saucepan over medium-low heat, whisk together brown sugar, heavy cream, and butter until smooth.
- Bring to a gentle boil, then reduce heat and simmer for 2 minutes. Remove from heat.
- Reserve 2 tablespoons of the milk. Stir the remaining milk into the pot and set aside.
- In a separate bowl, whisk together cornstarch, egg yolks, reserved milk, and salt until smooth.
- Slowly stream the egg mixture into the warm pot, whisking constantly.
- Return the pot to medium-low heat. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency.
- Pour the custard through a fine-mesh strainer into a large bowl, pressing with a spatula to extract all the mixture. Scrape the bottom of the strainer.
- Stir in vanilla extract, then pour the custard into the cooled, baked pie crust. Smooth the top evenly.
- Let cool to room temperature, then cover and refrigerate for at least 6 hours or overnight until fully set.
- Serve chilled with whipped cream and desired toppings.
Notes
- Straining the custard ensures a perfectly smooth texture.
- Use a par-baked homemade or store-bought crust for convenience.
- Top with whipped cream, chocolate shavings, or a sprinkle of sea salt for added flair.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
