Amish Custard Pie
User Reviews
5
Amish Custard Pie
Description
Amish Custard Pie combines a simple blend of eggs, sugar, flour, milk, and aromatic vanilla with hints of nutmeg and cinnamon to create a rich custard filling. The recipe calls for pouring a heated milk mixture gradually into the beaten egg mixture, which helps achieve a smooth and creamy texture once baked. The pie is baked in an Amish-style unbaked pie crust placed in a 9 ½-inch dish at 350°F until just set. Once cool, it is best refrigerated for a few hours to fully develop its texture. The gentle spices add subtle warmth without overpowering the custard's delicate creaminess.
The smooth custard filling offers a tender mouthfeel with a golden surface dusted lightly with spices. The bottom crust provides a flaky base to contrast the creamy pie interior. This dessert can be served chilled, making it a refreshing choice after meals or for gatherings. It pairs well with simple accompaniments like whipped cream or fresh fruit, although it is commonly enjoyed on its own.
The recipe highlights gradually combining hot milk with eggs to avoid curdling and straining the filling for maximum smoothness. Cooling completely before slicing ensures clean cuts and the best custard texture. The notes suggest refrigerating for several hours to allow the flavors to meld and the filling to firm up properly.
Ingredients
- 1 pie crust unbaked, Amish
- 1/2 cup granulated sugar white
- 1 tablespoon all-purpose flour
- 3 egg
- 1 egg yolk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups milk
- Pinch nutmeg
- Pinch cinnamon
Instructions
- Move the oven rack to the bottom position and preheat the oven to 350 degrees F.
- Line a 9 ½-inch pie dish with the Amish Never Fail Pie Crust from the blog, you will only need the bottom part.
- In a large bowl, whisk together the sugar, flour, eggs, egg yolk, salt, and vanilla, until smooth and fully combined.
- In a small saucepan, over medium heat, add the milk and heat until just beginning to boil.
- Add the hot milk, little by little at a time, to the egg mixture, stirring every well while you add it and until fully combined.
- Pour the mixture through a strainer and into the unbaked pie crust.
- Sprinkle with nutmeg and cinnamon and bake for 45 to 50 minutes, until the center is set. Also, you can mix these ingredients with flour and sugar. Or skip them for a more yellowish dessert
- After baking, place the dish on a cooling rack and allow it to cool completely before cutting.
- For best results refrigerate for a few hours after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 211mg | 9% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 223IU | 4% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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