Custard Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
directions
- Bake pie crust in preheated 425° oven for 15 minutes (be sure to weigh it down to keep it from puffing).
- Remove from oven and brush with beaten egg yolk; return to oven and bake for 5 minutes, to set the egg yolk.
- Meanwhile, scald the milk and cream with a piece of vanilla bean and the salt.
- Remove the vanilla bean.
- In a mixing bowl, whisk the eggs and sugar together, then pour a quarter of the hot milk over the egg mixture and stir well.
- Pour the egg mixture into the remaining hot milk and stir well.
- Pour the custard into the hot, partially baked pie crust, and sprinkle it with nutmeg.
- Use a crust shield or strips of foil to protect the edges of the crust from overbrowning.
- Bake the pie for 10 minutes; turn off the oven and without opening the door, bake it for another 5 minutes.
- The mixture should look set around the edges but will still be wobbly in the middle.
- If it is not set at the edges, bake it for 5 more minutes.
- If you have an instant-read thermometer, remove the pie from the oven when it reaches 165° in the center.
- If the mixture goes above 180°, the custard will become watery.
- Cool the pie for several hours before serving.
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