Vanilla Custard Trifle

I’m always looking for an easy dessert to make ahead of time for my dinner parties. I typically will make pies or cheesecake but I wanted to try something different. Using the custard recipe I make for my banana cream pie I created this amazing trifle.

The custard recipe was shared by my friend Penny of Penny’s Pies. I have changed a few methods of her recipe as I have tested this out and made this many times.

Vanilla Custard Trifle

  • Servings: 8-10
  • Difficulty: medium
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Trifle Ingredients:

  • 1 trifle bowl
  • 1 pound cake loaf  (cut in slices)
  • 2 cups fresh whipped cream (not in a can)
  • 1 package of strawberries (sliced and cut)
  • Custard

Custard Ingredients:

  • 1 package of unflavored gelatin
  • 1/4 cup cold water
  • 6 extra large egg yolks
  • 1 cup bakers sugar
  • 1 cup half and half (warmed to just tepid)
  • 1 Tbsp vanilla extract
  • 2 Tbsp chilled butter

Custard Directions:

  • Soften the gelatin in the 1/4 cup of water
  • In a medium size saucepan, off heat, beat egg yolks and gradually add 1 cup of sugar to the eggs, whisking continuously. Continue whisking by hand for 2 more minutes until egg yolks and sugar are thick and light yellow in color.
  • Slowly whisk in the warmed milk or half and half to the yolk/sugar mixture until well blended, about ¼ cup at a time.
  • Place saucepan on medium heat, stirring constantly. Foam will form on the surface and as the filling comes to a boil the foam will start to disappear. When the filling comes to a full boil, remove from heat immediately. Add the softened gelatin and stir in until melted. Add vanilla extract, butter and stir until fully combined.
  • Pour filling into a large bowl, place in refrigerator for one to two hours until set.

Trifle Directions:

  • In a trifle bowl, place the cut slices of pound cake on the bottom
  • Add half the custard and smooth over the top of the pound cake
  • Add half the whipped cream and smooth over the top of custard
  • Add cut strawberries to layer the top of whipped cream
  • Add another round of pound cake
  • Add custard
  • Add whipped cream
  • Add strawberries
  • Chill for 3-4 hours
  • Serve cold


Bourbon Pecan Tarts

My husbands favorite pie is pecan pie. I didn’t want to make a full pecan pie but a smaller bite size version for our dinner party last night. I came up with my own recipe and I think it turned out pretty good!

Bourbon Pecan Tarts

  • Servings: 4-6
  • Difficulty: easy
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Filling Ingredients –

  • 3 eggs (beaten)
  • 1 cup of light corn syrup
  • 1 cup of sugar
  • 1/2 cup of dark brown sugar
  • 1/4 cup of bourbon
  • 1 tablespoons of melted butter
  • 1 teaspoon vanilla
  • 1 1/2 cups of finely chopped pecans

Directions – 

  • Preheat oven to 350
  • Beat eggs with fork in a bowl, stir in corn syrup, sugars, bourbon, butter and vanilla
  • Set aside to prepare shells
  • You will need a jumbo cup sized muffin pan or tart pan
  • Roll out any type of pie dough (I use recipe)
  • Cut out 5 inch circle
  • Place in muffin pan with the sides halfway up the each cup. You should be able to make six.
  • Evenly spoon pecans into the muffin tins for all six
  • Pour the liquid mixture evenly to the top of each muffin cup
  • Bake for 20-25 minutes (depending on your oven)
  • Insert cake tester in the center and it comes out clean they are cooked.
  • Let cool and remove from the pan
  • Serve with vanilla ice cream