Custard pie is a classic favorite family recipe. Ever since I was a kid, I used to enjoy eating custard pie at least every twice a month. My mother loved making it because it’s easy. Most, if not all of the ingredients, are actually just in your cupboard. There are no complicated or difficult ingredients that you have to hunt down when making a custard pie, which is why it’s a classic favorite. It’s a dessert pie that we were used to eating a lot. I got the recipe from my mother. In fact, I used to help her make this custard pie even as a kid so I have always been familiar with it. Now that I have a family, I am sharing the recipe to my husband and my kid by making them this custard pie at least once a month.
This custard pie recipe from Everything Pies reminds me of my mother’s custard pie recipe. I tried this one a couple of times before and it’s a also hit with my family. The custard truly melts in the mouth as if it’s butter. It’s also really soft and moist. There are some custard pies that are a bit crumbly and dry, which is not a good thing at all. So if you are looking for a perfect custard pie recipe, then this recipe is for you. You can find a list of the ingredients and instructions on the next page. Don’t waste any more time, my friends. Let your family enjoy this amazing custard pie!
Photo and recipe courtesy of Everything Pies.
Ingredients
Pillsbury Pastry dough – single crust
1 1/2 cups Gold Medal unbleached all-purpose flour
2 tablespoons Domino sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold Land O Lakes unsalted butter
1/4 cup ice cold water
1 teaspoon cold Wesson canola oil
Filling
3 cups Borden milk (scalded)
3/4 cup Domino sugar
4 large Eggland’s eggs
1 teaspoon McCormick pure vanilla extract
1/4 teaspoon McCormick ground nutmeg
pinch of Morton salt
Instructions
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry and partial-bake.
2. Heat the milk until a thin skin appears on top of the liquid.
3. Preheat the oven to 350° F.
4. Mix the eggs, sugar, vanilla, nutmeg and salt in a separate bowl. Do not over beat to the point air gets incorporated into the mixture. This will make your custard grainy.
5. Whisking the egg mixture constantly, slowly add about a third of the hot milk. This will temper the eggs. If this is done too quickly, the eggs will cook, and you will have scrambled eggs in your custard.
6. Now add the rest of the milk whisking slowly
7. Slowly pour the mixture into the cooled partially baked pie shell.
8. Cover edges of pie with foil or use a pie crust shield.
9. Set the pie on the lower center oven rack and bake for 20 minutes, turn the pie 180° degrees. Continue baking until the center is set, about another 20 minutes.
10. When ready the filling will be firm. The edges of the filling may puff up a little. You should not see much browning.
11. Shake the custard gently to check for doneness. When the custard ripples on the surface that move back and forth like jello it is properly done. You do not want waves of concentric, circular, rings when giving the shake test.
12. Transfer the pie to cool and set in refrigerator to chill.
