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.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.
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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.