Lemon Vanilla Custard Pie W Brandied Whipped Cream
Indulge in the perfect balance of tangy and sweet with this Lemon Vanilla Custard Pie topped with luscious Brandied Whipped Cream. Featuring a silky, homemade lemon custard infused with delicate hints of fresh lemon zest and pure vanilla, this dessert rests in a crisp, pre-baked pie crust for effortless preparation. The velvety custard is complemented by a luxurious topping of softly whipped cream, elegantly flavored with a splash of brandy for a rich, aromatic finish. Whether you're hosting a special dinner or craving a crowd-pleasing treat, this pie delivers creamy decadence in every bite. Ready in just 40 minutes of hands-on time, it’s a refreshingly elegant take on classic custard pie.
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Recipe Information
Ingredients
- 1 piece Pie crust (pre-baked, 9-inch)
- 5 large Egg yolks
- 0.75 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 cups Whole milk
- 1 tablespoon Lemon zest
- 0.25 cup Lemon juice (freshly squeezed)
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 tablespoon Brandy
Instructions
Pre-bake your 9-inch pie crust according to package or recipe instructions. Cool completely before filling.
In a medium saucepan, whisk together egg yolks, granulated sugar, and cornstarch until smooth.
Gradually add the milk, whisking constantly, and place the saucepan over medium heat.
Cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon, about 7-10 minutes. Do not let it come to a boil.
Remove from the heat and whisk in the lemon zest, lemon juice, vanilla extract, and butter until fully incorporated.
Pour the custard filling into the cooled pie crust and smooth out the top with a spatula.
Cover the pie with plastic wrap, ensuring it touches the surface of the custard to prevent a film from forming, and refrigerate for at least 4 hours or overnight to set.
For the brandied whipped cream, use a large bowl and electric mixer to beat heavy whipping cream, powdered sugar, and brandy on medium-high speed until soft peaks form.
Serve each slice of pie with a generous dollop of brandied whipped cream on top.
Nutrition Facts
Calories |
3545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 332.4 g | 121% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 196.1 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 789 mg | 61% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
