As the custard sets, it absorbs some of the rich butteriness of the frosting, infusing the entire pie; as a result, the taste is kind of like cream pie meets birthday cake, in a decidedly delicious way. While some might argue that it's gilding the lily, it might interest you to know that this pie also tastes fantastic when paired with ice cream.
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- Yield:makes 8 servings
- Active time: 20 minutes
- Total time:4 hours, 20 minutes
- 1 (9-inch) pie crust, baked
- 2 regular-sized cupcakes, or 4 mini cupcakes
- 1 cup (about 7 ounces) sugar
- 1/2 cup (about 2 1/2 ounces) flour
- 1/4 teaspoon salt
- 3 cups milk
- 3 eggs, beaten
- 3 tablespoons butter
- 1 teaspoon vanilla
Slice the cupcakes into thin slivers, lengthwise, so that each slice has a little cake and frosting.
Line the bottom of the baked pie crust with cake slivers. Try to cover the bottom of the pie evenly.
In a medium saucepan, combine the milk, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in the vanilla extract.
Beat the eggs lightly. Gradually stir 1 cup of the hot mixture into the yolks, and beat vigorously with a whisk (to ensure that you don't end up with scrambled eggs!). Return the egg mixture to the saucepan and bring the entire mixture to a low boil. Cook and stir for 2 minutes before removing from heat. The mixture will be rather thick, but still pourable.
Pour the filling into the prepared crust in a smooth, steady stream on top of the cupcakes. If they shift slightly, that is OK; however, if any pieces float to the top, push them back under the custard. Put the pie in the refrigerator and let set for 4 hours before serving. If desired, serve with whipped cream and / or ice cream.