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Amish Vanilla Pie

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Total Time
Prep: 20 min. + chillng Bake: 45 min. + cooling

By Taste Of Home Editorial Team

Recipe by Shelly Brubacher, Nappanee, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

We live in rural northern Indiana where we have several Amish communities. I found this recipe in our local paper a few years back, and after making a few adjustments, I came up with a fabulous pie! It reminds me of the many cream pies my grandma made for holidays. Be sure to allow the Amish vanilla pie to set and cool completely before cutting and serving. —Shelly Brubacher, Nappanee, Indiana

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Amish Vanilla Pie Tips

How can you tell when Amish vanilla pie is done?

You can tell when Amish vanilla pie is done when the bottom crust appears lightly browned, and its signature crumb topping is golden brown. That's one advantage of using a clear glass pie plate—you can check the color, and can also avoid an undercooked, soggy crust. Use Amish butter to make the pie taste even more authentic.

What can you serve with Amish vanilla pie?

If you love baking up Amish recipes, this vanilla pie is sure to become a new favorite. Make it extra special by serving with whipped cream or a scoop of vanilla ice cream.

How should you store Amish vanilla pie?

Store leftover Amish vanilla pie covered in the refrigerator. When you've polished off the pie, try more Amish desserts like classic Amish cookies.

—Peggy Woodward, Taste of Home Senior Food Editor

Dough for single-crust pie (9 in.)

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Watch How to Make Amish Vanilla Pie

Test Kitchen Approved

Amish Vanilla Pie

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Prep Time 20 min
Cook Time 45 min
Yield 8 servings

Ingredients

  • Dough for single-crust pie
  • 1 cup packed brown sugar, divided
  • 1 tablespoon plus 1 cup all-purpose flour, divided
  • 1/4 cup dark corn syrup
  • 2-1/2 teaspoons vanilla extract
  • 1 cup water
  • 1 large egg, beaten
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/4 cup cold butter
Text Ingredients

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°.
  2. Meanwhile, in a small saucepan, combine 1/2 cup brown sugar, 1 tablespoon flour, corn syrup and vanilla extract. Slowly stir in water. Cook over medium heat until mixture comes to a boil, 3-4 minutes. In a bowl, whisk a small amount of hot mixture into whisked egg; return all to pan, whisking constantly. Pour into prepared crust.
  3. In a small bowl, combine remaining brown sugar and flour, cream of tartar, baking soda, nutmeg and salt; cut in butter until crumbly. Sprinkle over top of pie.
  4. Bake until light golden brown, 45-55 minutes. Cool on a wire rack.

Nutrition Facts

1 piece: 430 calories, 18g fat (11g saturated fat), 69mg cholesterol, 349mg sodium, 63g carbohydrate (35g sugars, 1g fiber), 5g protein.

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