Mini Custard Pie With Meringue

Mini Custard Pie With Meringue

There’s something so comforting about a custard pie silky, simple, and deeply homey. This mini version keeps all that goodness but makes it lighter, cuter, and wonderfully shareable. And that soft cloud of meringue on top? It turns each little pie into a tiny showstopper.

Ingredients

For the Mini Custard

  • 1 cup whole milk
  • ¼ cup sugar
  • 2 egg yolks
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional swap: use ½ cup milk + ½ cup heavy cream for a richer custard

For the Mini Crusts

  • 1 cup crushed vanilla wafers (or graham crackers)
  • 3 tbsp melted butter

For the Meringue

  • 2 egg whites
  • ¼ cup sugar
  • ¼ tsp cream of tartar (optional but helps stability)

Steps

  1. Prepare the crusts: Mix crushed wafers and melted butter until evenly coated. Press into mini pie tins or a mini muffin pan. Chill for 10 minutes.
  2. Cook the custard: In a small saucepan, whisk milk, sugar, egg yolks, cornstarch, vanilla, and salt. Heat gently, stirring constantly, until thick and smooth. Don’t rush this slow heat keeps the custard silky.
  3. Fill the crusts: Spoon the warm custard into the chilled crusts and set aside.
  4. Make the meringue: Beat egg whites with cream of tartar until soft peaks form. Slowly add sugar and continue whipping until glossy stiff peaks appear.
  5. Top the pies: Dollop or pipe the meringue over each mini pie, making sure it touches the edges (this helps prevent shrinking).
  6. Toast the meringue: Use a kitchen torch to lightly brown the tops, or bake at 350°F for 6–8 minutes until golden.
  7. Cool and enjoy: Let the minis rest at room temperature for at least 20 minutes so everything sets nicely.

Chef’s Tips

  • Be patient with the custard constant stirring prevents lumps and keeps it velvety.
  • If your meringue weeps, it usually means undercooking; a few more minutes in the oven solves it.
  • Store minis in the fridge, but enjoy them the same day for the prettiest meringue.

Variations

  • Lemon Custard: Add 1 tbsp lemon zest and replace 2 tbsp of milk with lemon juice.
  • Brown Sugar Meringue: Use brown sugar instead of white for a caramel note.
  • Spiced Custard: Add a tiny pinch of nutmeg or cinnamon for warmth.