Homemade Custard Pie
User Reviews
5
Homemade Custard Pie
Description
The recipe begins by scalding milk, which enhances the custard's flavor and texture. The slightly beaten eggs are combined with sugar, salt, and vanilla, and then tempered with the warm milk before pouring into an unbaked pie shell. To prevent soggy crust, the base is brushed with egg whites before adding the custard filling.
The pie is baked until just set; it remains slightly jiggly but a clean knife inserted into the center confirms doneness. Sprinkled with nutmeg on top, the custard pie cools completely to achieve a smooth and creamy texture. This pie can be refrigerated and sliced for serving as a simple but comforting dessert.
Scalding milk is key to developing flavor and texture. The recipe estimates caloric information based on typical slices but advises consulting nutrition experts for precise data.
Ingredients
- 2 ½ cups milk
- 4 large egg slightly beaten
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 pie shell unbaked
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Scald the milk in the microwave, heating it until just before boiling (to 180 degrees). * You can also scald the milk in a saucepan on the stove.
- Whisk together the eggs, sugar, salt and vanilla.
- Take 1 cup of scalded milk and drizzle it into the egg mixture, whisking quickly and constantly. Once you’ve drizzled in the first cup, then slowly drizzle in the rest of the milk, whisking the entire time.
- Line a 9” pie plate with your favorite pastry crust.
- *To avoid a soggy crust, brush the bottom bottom of the unbaked pie crust with egg whites. This forms a barrier and helps keep the crust from getting too soggy.*
- Pour the custard mixture into the prepared pie plate.
- Sprinkle the top of the custard with nutmeg.
- Bake the pie for 30-35 minutes. The pie will seem “jiggly”, but a knife inserted into the center of the pie should come out clean.
- Allow the pie to cool, then store the pie in the refrigerator.
- Top with freshly whipped cream and a sprinkling of nutmeg, if desired.
Notes
- Scalding the milk before mixing enriches the custard flavor and texture.
- Brushing the unbaked crust with egg whites helps prevent a soggy bottom.
- The pie is done when a knife inserted in the center comes out clean despite slight jiggle.
- Cooling and refrigeration are necessary before serving.
- Calorie estimates vary by ingredient brands; consult a nutritionist for accuracy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 100mg | 33% |
| Sodium | 228mg | 10% |
| Potassium | 155mg | 3% |
| Sugar | 16g | 32% |
| Vitamin A | 260IU | 5% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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